Metairie, a suburb of New Orleans, lies on the shores of Lake Pontchartrain and has a thriving restaurant scene. The cuisine is dominated by oysters, gumbo, shrimp, and shellfish, but there are other options available. Here are 10 of the top restaurants to check out in Metairie.shrimp and catfish, but there are other options available also. Here are 10 of the top restaurants to check out in Metairie.The cuisine is dominated by oysters, gumbo, shrimp, and catfish, but there are other options available also.
Gumbo has been a staple of Louisianan cuisine since the 18th century, and the Chef Ron’s Gumbo Stop is the place to sample this classic Creole dish. Situated on North Causeway Boulevard at the center of Metairie, the Gumbo Stop is run by chef Ron Lafrate. Ron is a veteran of institutions and has been voted the 2010 Chef of the Year by the American Culinary Federation. The menu offers dishes like Southern-fried chicken, crawfish, shrimp Creole and seafood, chicken and sausage gumbo.
Set up by Drago and Klara Cvitanovich, the restaurant now is run by their son Tommy and serves up an abundance of seafood dishes lobsters and oysters. Drago’s Seafood is known for their signature charbroiled oysters, made in 1993 by Tommy Cvitanovich when he attempted oysters that were cooking with a touch of Parmesan cheese on a grill. Over 900 oysters are served most days, available to diners as a half dozen or full dozen. Other dishes on the menu include loads of catfish, tuna, shrimp, Maine lobsters and the catch of the day — along with oysters with hot sauce, oysters brochette, and oysters Voisin.
Vincent Catanalotto has established the first Vincent’s Italian as a biography of Italian cuisine with New Orleans classics. Since then Vincent’s Italian has won awards — the Italian in New Orleans every year from 2000 up to 2014 based on Gambit Weekly Readers’ Poll, be
The Galley Seafood restaurant on Metairie Road is known for serving shell crab and catfish Po-boys, the Louisiana submarine sandwich. Galley Seafood started out serving their fare up at music festivals across the US — such as the New Orleans Jazz and Heritage Festival since 1977. In the restaurant in Metairie, you can get po-boys of catfish crab, crawfish tails, soft shell crab, oysters or shrimp, or opt for house specialties which include blackened redfish, shrimp and grits, grilled or fried tilapia, and crawfish etouffee.
Chateau du Lac is a French bistro run by Jacques Saleun, the chef, and an owner whose experience includes working in kitchens in Paris, New York, and New Orleans. He started his training in his native Brittany. Chateau du Lac started in January 2008 to serve traditional French dishes with fresh ingredients. There’s an excellent wine list that provides whites from Sonoma and Napa Valleys, Burgundy and the Loire, and reds from Bordeaux, Languedoc and the Côte du Rhône. On the menu are dishes like steak frites, Poisson du jour, filet escargots and D’Angelo bourguignon — all served with tons of gratin dauphinoise and vegetables du jour.
Austin’s is a fine-dining institution known for the steaks and is a winner of the steakhouse in town by the readers of New Orleans Magazine. The top New Orleans restaurateur Ed McIntyre runs. The write-ups at Gambit Magazine and on the Best of New Orleans and N.O.L.A.com websites highly laud the food and wine list at Austin’s. The choice of steaks is good. Diners can select from steaks which range from 8oz filet mignon all the way around 20oz porterhouse and signature dishes like the filet Austin composed of 4oz medallions of beef on a bed of spinach, served with caramelized onions and flame-grilled asparagus.
Casablanca offers something steakhouses and bars that form the vast mајоrіtу оf Меtаіrіе’s rеstаurаnts. Тhе сuіsіnе аt Саsаblаnса іs kоshеr аnd tаkеs іnsріrаtіоn frоm throughout the Middle East and especially Moroccan cooking. Launched in 1995 by Linda Waknin, Casablanca has introduced new flavors and ingredients in the New Orleans gastronomic scene. The restaurant is situated on Severn Avenue, and the menu consists of intriguing dishes like harissa soup with chickpeas, lentils and saffron, houmous tahini, fried Kibera, chicken Marrakech, and plates of couscous served up with a selection of Moroccan poultry, lamb or beef.