The Resy Hit List: Where In New Orleans You’ll Want to Eat Right Now

This back-room sushi bar combines the chef-curated elegance of Japanese omakase with a joyful, accessible meal that’s worth every penny — and actually leaves you full. Chef Seiji Nakano himself is central to the experience, which can be either four ($85) or seven ($140) courses, typically consisting of an appetizer, soup, dessert, and of course, multiple pieces of sushi and nigiri, perhaps featuring uni, Japanese snapper, fatty tuna, Hokkaido scallop, cod, amberjack, and eel. Nakano lights up the 17-seat space with warmth and finesse, and along with his generous portions, personifies New Orleans dining. It gets our vote for the top omakase in the area.

If the French Quarter is known for courtyard dining, this addition to the neighborhood elevates that reputation. Classically New Orleans but enhanced with lavish greenery and romantic fountains, Patula is the coolest new spot in town to dine and drink alfresco. It’s all thanks to Rob Tabone, a chef whose resume includes the Link Restaurant Group and BRG Hospitality, but who fully came into his own with his pop-up Wood Duck. That food — highly seasonal with flavors from Italy, Spain, and France — has carried over to a succinct menu of dishes like poached shrimp, mushroom toast, Moroccan-spiced meatballs, and a Parisian ham sandwich that you’ll think about for weeks. An impressive menu of naturally-leaning wines, indulgent martinis, and digestif-based spritzes are right on trend.

Joining the ranks of classic New Orleans steakhouses like Charlie’s, La Boca, and Chophouse is this downtown revival, where the golden age of steakhouse dining is alive and well. It’s extravagant in a way that’s not just for show (or social media), but instead feels wholesome and nostalgic. Bow-tied servers deliver classic presentations of wedge salads, shrimp cocktails, and huge, rare cuts of prime rib au jus with contagious enthusiasm in the dimly lit, polished space. Sides are pure comfort food, with top choices including the puffed corn casserole, onion rings, brussels sprouts, and loaded baked potato, and the lemon meringue pie is a vintage beauty. For seafood lovers, the platter is lavish and the colossal crab cakes live up to the name — there’s not a lumpier version in town.

Melissa Martin has been one of New Orleans’ most highly-lauded chefs for the last 10 years, acclaimed for her Beard Award-nominated restaurant, Mosquito Supper Club, and subsequent cookbooks celebrating Louisiana foodways. Her new restaurant, opened in June 2025 in collaboration with Cassie Dymond, is making similar waves. Through two robust a la carte menus, brunch, and dinner, Martin shines a light down the bayou with fanciful takes on Cajun — not necessarily Creole — and French dishes like tuna paillard, rabbit rillettes, and duck confit. Nestled among oak trees on a sprawling historic West Bank property and outfitted with picturesque antiques, it epitomizes the romantic whimsy Martin is known for.  

Book now on Tock.

Saint-Germain is the little engine that could — a scrappy enterprise dreamed up by three friends with minimal investment, a small budget, and wildly ambitious goals. It has emerged as one of the very best restaurants in town, recognized nationally for a 10-course tasting menu that physically moves diners throughout its eclectic, romantic Bywater space. Chefs Trey Smith and Blake Aguillard channel modern Parisian bistros while infusing every course with remarkable creativity, using ingredients like white asparagus, guineafowl, lima beans, and geoduck. It is world-class dining in a kitschy, relaxed atmosphere.

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Since its opening in 2015, Paladar has offered something decidedly different: California-style cuisine with an Italian tilt, using Gulf Coast ingredients. Fresh pastas like squid ink spaghetti with shrimp and crab and corn agnolotti are bright and balanced; the pizzas, especially the mushroom, leek, and fontina, and farm egg, bacon, and collard green, pack a flavorful punch; and the desserts are exceptional. Staff navigate the lively, loud warehouse atmosphere with artful grace, framed by the view of a large open kitchen that periodically dances with flames.

There is much (well-deserved) hype around the fine-dining grand dames of New Orleans — Galatoire’s, Commander’s Palace, and Antoine’s among them. Brennan’s straddles a fine line: maintaining the standards of a local culinary landmark while updating just enough elements to suit the tastes of an evolving clientele. Small details throughout the menu — the smoked oyster dressing on the Caesar salad; the egg yolk bottarga in the steak tartate cannoli; the pickled grapes with the redfish; or the sunflower gremolata with the ricotta gnudi — make the meal surprising, while still remaining rooted in New Orleans culinary traditions. The whimsical pink and green interior make it a particularly festive visit, one only complete when it culminates with the famed bananas Foster.

Book now on Tock.

Chef Alon Shaya has been celebrated for years for his worldly, wood-fired Mediterranean cuisine. And things are as good as ever on this busy Uptown stretch of Magazine Street, where you can enjoy delicate puffs of blistered pita alongside elegant salatim (the ikra with smoked trout roe is a must), elaborate hummus dishes (like the blue crab and spicy lamb ragu versions), and roasted and grilled produce and meats sourced from small local farms. It’s all served in an airy, light-filled space with clean lines and modern accents or on the lushly landscaped sidewalk patio where people-watching abounds. The cocktails are inspired, fusing textures (like a fluffy sour), fragrant spices (like baharat), and zesty fruit (like caramelized orange). Weekend brunch is bustling, so book early and often.

After 15 years as a mainstay of Donald Link’s restaurant empire, Pêche still radiates warmth and graceful energy from the moment you walk in. The oyster bar off the entrance remains a good sign of what’s to come: fresh Gulf seafood prepared in elegant but approachable ways — the kind of food you could eat weekly and never be disappointed. Current chef Nicole Cabrera Mills infuses ever more global flavors into dishes that still wouldn’t be out of place at a lavish cookout, like catfish with pickled greens in a chile broth; jumbo shrimp with purple rice; and fried oysters with pickled papaya and kimchi. That dynamism keeps us as interested as we ever were. 

Lufu’s trio of talented young chefs thrive at their debut restaurant in the CBD, livening up the downtown neighborhood with bright cuisine and stylish decor. It is one of a small collection of recent restaurants to bring contemporary, regional Indian food to the city in a way that has helped redefine local diners’ view of it — nope, no butter chicken on the menu here. Instead, Sachin Darade, Aman Kota, and Sarthak Samantray have created an exciting menu of naanwiches, chaat, fiery pani puri, dosas, tandoori, and biryani, all elevated in presentation and ingredients. It is simply some of the most compelling Indian food in the city, served alongside colorful and inventive cocktails in a space that reflects its owners youthful, fun personalities. Their recently-opened, second restaurant in the French Quarter is also on Resy.

If there’s a funkier, wilder, or more creative restaurant in New Orleans, we haven’t come across it yet. This Bywater hole-in-the-wall is a fount of originality, powered in part by its Mississippi farm and food lab, the Tiki Farm. What happens there goes beyond the harvesting of herbs and produce, with fermentation and pickling broadening Suis’ farm-to-table credentials to include homemade shiso, fish sauce, miso, and more. The menu actually changes weekly — drastically — and while the dish descriptions might read like someone’s grocery list in a tropical country, the ingredients always come together to produce something magical. Vegan options abound, like heart of palm and jackfruit cakes with king trumpet mushroom Bolognese, but meat-eaters have plenty to choose from, like a Mongolian stew made with pork and lamb meatballs, pineapple amazake, and Japanese sweet potato.

Book now on Tock.

Dining at this secluded Uptown restaurant housed in a former pharmacy feels like being let in on a secret, one shared by some of the most well-heeled and well-informed diners of New Orleans. It’s old-school in spirit, with white tablecloths and an effortless sophistication, but contemporary in execution, from the menu details to the lively atmosphere and service. Crawfish bisque is finished with lemon vodka whipped cream; oysters on the half-shell are topped with beef tartare and whipped triple cream cheese; and the Gulf fish en papillote swims in a coconut soubise dotted with ‘nduja. Despite the intimate, cozy vibe here, there’s nothing humble about the food.

Tucked behind vintage drapery, arched entryways, and lush plant life sits one of the chicest spots in New Orleans, a designer’s dream. You can’t beat the romantic atmosphere at this hotel bar and restaurant that gets repeatedly named one of the best in the country. The menu is beautiful, too – seasonal, elegant, and fresh, with classics like a nicoise salad and escargots alongside unexpected creations like venison and pumpkin carpaccio and gaujillo cream mussels. The hotel it’s located in, Peter and Paul, is a brilliantly renovated Catholic church, and the wondrous surroundings — a curious mix of dramatic and comforting — make for a truly special dining and drinking experience.

Everyone in New Orleans has their favorite spot for po’ boys, and (almost) everyone would be right in their personal opinion. But there’s something extra special about Domilise’s. Maybe it’s the small, hand-painted sign that barely identifies the shop on its residential corner, or maybe it’s the old-timey wood counter with just a few seats where diners can order a frosty beer to wash down their sandwich. Maybe it’s the staff, most of whom are related to the original owners, and their friendly but no-nonsense way of moving the line along. But it’s probably the po’ boys themselves, generously dressed and heaping with fresh-fried shrimp and oysters or dripping with tender roast beef on crispy Leidenheimer bread. Our suggestion is to get the half and half seafood sandwich — half shrimp and half oyster — dressed but hold the ketchup.

No reservations. Find more info here.

Metairie, and Severn Avenue in particular, is stacked with some of the best global cuisine offerings in the New Orleans area. Consider this five-year-old Japanese restaurant that buzzes with excitement nightly. Eager diners fill the 16-seat sushi bar to explore perfectly composed nigiri, like one with seared scallop, foie gras, shiso butter, and fried leeks; sweet shrimp with a quail egg, yuzu tobiko, and sriracha (served with a fully edible fried shrimp head); and fatty tuna with smoked shoyu and truffle pate. The extensive menu encompasses temaki, sashimi, donburi bowls, noodle dishes, and Japanese sandos, and a 12-course omakase menu ranging between $185-225 is available via reservation. The vast and informative sake menu also helps make for a memorable experience.

On one of New Orleans’ most dramatically tree-draped thoroughfares is this quaint little Mediterranean restaurant, often too tiny to accommodate its many fans. Check the sidewalk seating out front, however — in addition to a few tables out front, Swirl wine bar next door lets customers order food from the restaurant to enjoy at its outdoor tables with a bottle of wine as well. It’s perfect wine-tasting food: fresh hummus, tzatziki, baba ghanouj, and whipped feta, served with crudite and the fluffiest bread in place of pita. The kale and cabbage salad is another favorite, but the falafels served with zhoug and garlicky toum are a must. For a non-vegan option, the buttermilk-marinated, zesty chicken thighs platter also comes with all the fixins. Stroll to the banks of nearby Bayou St. John with your order and a picnic blanket for a truly idyllic setting.

Find more info here.