New Orleans Restaurants

New Orleans Restaurants

Success has many parents. Every local ethnic group lays claim to a significant contribution to New Orleans restaurants and cuisine. Native Americans, Spaniards, Africans, French and Italians each speak truth about their major contributions to this fusion of gastronomic delight.

Everything began with a group of American Indians who welcomed the French shortly after 1700, American Indians contributed corn and local shellfish, while Spaniards brought larger fish and the first European food preservation and preparation methods. In 1767, Spaniards adding their cuisine, which was influenced by the Moors incursions to Spain during the Crusades.

Spaniards brought Islenos Africans from the Canary Islands who settled in St Bernard District. Other African slaves arrived from the Caribbean who further developed okra, kale, rice, sugar and peanut growing methods on nearby plantations. Some became slave cooks or earned their freedom as independent caterers. This activity led to Gumbo and Jambalaya, among others. The French returned to control the land by 1800 before selling it in the 1803 Louisiana Purchase to the United States. If only briefly, the French reasserted their preference for aristocratic presentation of fine food and a taste for desserts. Those delightful pralines sure taste like an African cook’s response to a French sweet tooth.

Many free African cooks lived in the backyards of French Quarter homeowners, while slave cooks and independent caterers tended to many Garden District aristocrats of the 1800s and early 1900s. Italians arrived in the 1890s, bringing their gastronomic culture and imported sausage, fruit & vegetables to the mix. The tasty Muffaletta cold-cut sandwich of lettuce, tomato, sausage and spices is a welcome result.

As the African American presence grew in the 1900s, their influence played a larger role in Creole cuisine and the emerging hybrid known today as Creole-Soul Food. The tradition of male chefs is proudly manifest around town. If you request Gumbo, the ingredient list to include chicken broth, tomato, bay leaf, thyme, shortening, sliced beef, pork or turkey sausage, salt, pepper, garlic, okra, onion, bell pepper, parsley, file powder, skinless chicken, baby shrimp and hot sauce.

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Dooky Chase Restaurant
CUISINE: Creole

Olivier’s Creole Restaurant
CUISINE: Creole

Mr B’s Bistro
CUISINE: Creole

Willie Mae’s Scotch House
CUISINE: Creole and Seafood

Two Sisters Restaurant
CUISINE: Creole and Seafood

Lil’ Dizzy’s Cafe at the Whitney
CUISINE: Creole and Seafood

Tipitina’s French Quarter
CUISINE: Creole

Donna’s Bar & Grill
CLOSED

Arnaud’s Jazz Bistro
CUISINE: Creole

Snug Harbor
CUISINE: Creole and Seafood

Praline Connection
CUISINE: Pralines and Creole

Loretta’s Pralines
CUISINE: Pralines

Tee Eva’s Pies & Pralines
CUISINE: Pralines & gourmet pies

Sassafras Restaurant
CUISINE: Creole and Seafood

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