Local seafood shines here, especially in the bouillabaisse. It brims with tender fruits de mer in a robust saffron-tomato broth. Via CityEats.com Read more.
The restaurant’s “Mardi Gras Museum” can be viewed during dining hours and is a treasure trove of Mardi Gras history. Via CityEats.com Read more.
Trying to figure out which Louisiana-made hot sauce to shake into your gumbo? Crystal sauce adds rounded, smoky pepper notes, while Tabasco delivers a tangy kick. Via CityEats.com Read more.