In a country where sandwich varieties are almost comically vast (seriously, just take a look at 'em all), the po' boy remains a unique New Orleans specialty. You'll find them served on almost every street corner, not to mention gas stations and fancy restaurants alike. With a sandwich so storied and prolific, finding the best New Orleans has to offer can be an exhausting enterprise. Here are the ones we'll return to time and again.
There are five Lee's Hamburgers scattered around the New Orleans Metropolitan area that all serve similar grilled onion-topped burgers, but they're not part of a chain. Who is Lee and why are so many places selling his burgers?
When I first saw the soufflé potatoes at Antoine's Restaurant as a kid, they seemed unreal: smooth, balloon-like cylinders of fried potato that had nothing inside but caverns of air.
Atomic Burger arrived on the local fast food scene late last year with the promise of freshly made and unprocessed drive-thru food. We found some beautifully griddle-charred burgers and a couple of other welcome surprises.
Local slice shops aren't found on every street corner in New Orleans, but the city's volume of satisfying by-the-slice joints has dramatically increased in the last few years. We set out to find the best—see them all after the jump!
Ask Bogdan Mocanu if he is using his bright red Stefano Ferrara oven to make Neapolitan-style pizzas, and he will quickly tell you that the type is strictly his own. The oven alone drew me inside Mocanu's newly opened Dolce Vita to grab a menu; potentially finding a different style of pie was a compelling reason for an in-depth look.
Located in an imposing limestone faced Palladian style building, Bottega actually houses two restaurants. One offers a more sophisticated evening experience, and the other is a casual cafe featuring wood-fired pizzas. Socializing and drinks were the reason for most of my cafe visits, and I never quite bonded with the pizza. They were Zagat's recent pick for the "50 States, 50 Pizzas" guide, which was a reminder to give them another look.
When Pizza Delicious was a two day per week pop-up, patrons were ordering hours in advance to ensure receipt of their Sunday and Thursday pies. The advance planning and clamor suggested that something special was happening there. Some people raved about toppings like peppadews and cauliflower, and others praised the quality of the plain pie.
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