The March Hit List: Chapter IV, Costera, MaMou, and More

Downtown is the lucky recipient of a new all-day breakfast-and-lunch restaurant from New Orleans royalty, Edgar “Dook” Chase IV. Craving eggs? How about a BBQ shrimp omelet. Need a hearty lunch? Maybe a bowl of Creole gumbo or corn and crab bisque and an oyster BLT. Be sure to supplement every meal with one of the sides, such as creamed spinach and Brabant potatoes.

You’re plumb tuckered from Mardi Gras. The idea of a trip to Spain sounds sublime — but, oh, the travel itself. Head to this Iberian-centered restaurant on Magazine Street, where the cava, albariño, and tempranillo flow. Naturally, there are patatas bravas and jamon ibérico on the menu. But also seared yellowfin with pistachio romesco and a serves-two paella loaded with seafood and chorizo. Happy hour, offered between 4 and 6 p.m., has wines by the glass and beer at half-price.

Tito Miranda debuted his New Orleans-flecked take on Latin food late last month, smack in the middle of the run-up to Carnival. The people went mad for his takeout concept. Understandable, considering the menu’s collection of dishes like pollo Peruano, wings in six flavors, and a benchmark Cuban sandwich. Pluck U’s optimal location in the Dragon’s Den complex on Esplanade doesn’t hurt.

See the Cubano and other menu items here. No reservations.

There are usually at least 10 different types of oysters available here. They come from as far as Prince Edward Island, Canada, and as near as Alabama, US of A. The list is reason enough to dine at Le Chat Noir. But, then, the rest of the menu is plenty great, too. Sunchokes come with preserved lemon and walnuts; and crab fat agnolotti shift into delightful, briny overload with oyster cream and scallops. Chef Seth Temple’s cooking approach is unlike any other in town.

MaMou had us at red bean cassoulet. Very French, very New Orleans, very MaMou, where bistro classics meet the Crescent City. You can see a similar ethos in dishes like the Gulf fish “Court Bouillon,” which features both oyster dressing and the southern French sauce rouille, and in the salmon mi-cuit, in which barely cooked salmon is stuffed in a beignet. Wines swerve from France to Italy to California to Portugal — but wherever they land, they’re always food-friendly.  

Call 504-381-4557 for reservations.

The crew at Avo knows that Italian food is a vibe, not a discipline. Thus, there is classic beef-and-bechamel lasagna and chicken piccata alongside Italy-inflected charred octopus with black garlic, Calabrian chile, and grilled pineapple, and beets and burrata with basil-pistachio pesto and candied nuts. Avo knows how to people-please.

A taco truck with a tight menu is always welcome, far as we’re concerned. New Orleans isn’t exactly riddled with taco trucks, though, so welcome to town, Lagos! The options are few — just tacos, burritos, and quesadillas. Each of the three styles is ready to be loaded with pulled chicken, cochinita pibil, or brisket barbacoa. Plus, blissfully, a vegetarian option is available as your filling of choice.

No reservations.

The warm(ish) weather might strike during March. If so, the patio at Chais Delachaise is a lovely environment to catch any rays while they’re around. Maybe a seasonal mojito to start and some olives and goose-fat fries. After that first drink, perhaps the hunger kicks in. Suddenly the beef carpaccio with chimichurri and the cheese board begin whispering your name. You blink, and it’s hours later.

Mardi Gras 2023 is gone; crawfish season 2023 remains. You could arrive at Crawfish and Chill and order a seafood salad or a chicken po’boy. This time of year you’re here for crawfish, right? Should you come with some of your hungriest pals, order The Feast. It gets you 10 pounds of crawfish, with briny bonuses of snow crab, shrimp, lobster, and mussels. Keep calm and peel on, as the restaurant’s slogan says.

See the menu and get more information here. No reservations.

Shannon Bingham first had Emmylou’s in St Roch Market, and the barbecue served there made quite a name for itself. Now, Bingham has opened a full-service spot alongside the also-new Brewery Saint X downtown. The smoked meats include prime beef brisket, pulled pork, pork ribs, and a variety of house-smoked sausages. The turkey breast is an uncommon treat: moist, taut, and gently smoked. The menu itself is a work-in-progress but, in our experience, everything Bingham touches is (smoked) gold.

Get more information here. No reservations.