Best Bakery and Cake Shops in Harvey

"Po-boys have always made great outside eats, and Parkway has embraced the alfresco push wholeheartedly by essentially creating an entire outdoor restaurant. Diners can set up at one of Parkway’s plethora of patio tables (tented for rainy days) to down one of the city’s best sandwiches. Hits are too many to count, from exquisitely fried shrimp (make it a surf and turf by adding roast beef and gravy) to hot sausage."

"This Bayou St. John po' boy staple is a favorite among locals and tourists in the know. The fried shrimp is a classic, but it's the Thanksgiving po' boy that has locals lining up around the block on Wednesdays in November. Bonus: An excellent Reuben and gumbo."

"The beloved Parkway reopened in May with a limited takeout menu of its favorite po-boys, sides, and desserts. Call for parking lot pickup, Wednesday through Saturday from 11 a.m."

"Start your day at Willa Jean, a sleek and bright bakery cafe in the heart of some of the city’s latest developments. While you’re there you will appreciate the new construction that is transforming this district of New Orleans. A Morris Adjmi luxury apartment building is coming up down the street and the restaurant itself sits on the bottom floor of a new residential project."

"Willa Jean, a charming bakery and café in the CBD, is the brainchild of award-winning pastry chef and proprietor Kelly Fields. Her celebrated baked goods feature on breakfast, lunc..."

"The fact that Gracious now has three locations plus a cafe in NOCHI, the fancy new culinary school, speaks for itself. Word of this upbeat, modern, and light-filled breakfast and lunch spot from pastry chef Megan Forman quickly spread and with good reason: Gracious serves up satisfying sandwiches on homemade bread that won’t leave one in a food coma. The chicken tarragon and meatloaf options are good bets."

"While many at-home cooks have turned to stress baking, there’s no reason not to let the pros take over every once in a while. Get your breakfast taken care of with takeout or delivery from Gracious’ Prytania Street location. The quiches change daily, but a recent addition featuring parmesan, bacon, and roasted pepper makes us think you can’t go wrong."

"New Orleans Culinary & Hospitality Institute, 725 Howard Ave., Suite 102, (504) 635-0033; 1000 S. Jefferson Davis Parkway, (504) 321-6233; 2854 St. Charles Ave., (504) 301-9949; 4930 Prytania St., (504) 300-8135; www.graciousbakery.com. Tarragon chicken salad is served on house-baked green onion bread and dressed with pickled red onions."

"If you haven’t had the pleasure of dropping a hand into a big paper bag filled with still-warm, sweet glazed buttermilk drops, then you need to rethink your priorities. They’ve got some other traditional donuts, too, but the buttermilk drop is a classic New Orleans treat, and the Buttermilk Drop Bakery is the quintessential place to score a few. Chelsea Brasted is a freelance writer in her hometown of New Orleans, where she formerly worked for The Times-Picayune as an arts and entertainment reporter and city columnist."

"Soul food and tasty king cakes are just two of the mouthwatering options you can indulge in at The Buttermilk Drop. While their breakfast and lunch food is truly superb, they serve some of the best donuts in New Orleans, too. Their speciality is, of course, the buttermilk drop."

"Head to the back of the market to the steam table for unforgettable carne asada, yellow rice, roasted pork loin, crisp fried fish, grilled chicken, and chicken mole. Nothing is over $10. Whip up some sangria and have a party."

"When Iraq war veteran Kelly Mayhew’s life fell apart, he started baking—these days, he’s not-so-secretly one of the most capable bakers in town, selling basket loads of baguettes (and so much more) from an old snowball stand in the middle of a residential section of Old Metairie on Mondays and Fridays. If there’s anything left by the time you get there, the regulars might just fight you for it."

"The gist: While this petite pastel café serving pastries, meat pies, coffee, and espresso drinks has yet to reopen its dine-in space, the porch is open and offers both spacious seating and excellent neighborhood people watching. The food: The sweet and savory pastries are baked from scratch daily. Expect cakes topped with buttercream and cream cheese frosting alongside vegan oatmeal cookies, kolache, meat hand pies, and sausage rolls."

"This Mid City joint is easy to spot from the street with its unusual architecture, but it's what's inside that makes it a must-try. Sweet and savory baked goods made in-house accompany a robust coffee menu, with espresso drinks, Chemex and V60 pourovers. Everything's made with high quality products in house, so you can't go wrong."

"The Orpheum is an immaculately renovated historic theater with just over 1,400 seats to accommodate concerts, films, and private events. Originally built in 1918, the performance art theatre recently celebrated “100 Years on Stage” (1921-2021)."

"The acoustically-pure Beaux-Arts theater has been fully restored following damage from Hurricane Katrina. Location: 129 Roosevelt WayArchitect: G. Albert Lansburgh (restored by Eskew+Dumez+Ripple)Date: 1921Contact: https://orpheumnola.com/"

"Le Petit Théâtre du Vieux Carré is one of the longest-running local theaters in the United States (founded in 1916). As the name indicates, it’s a more intimate theatre setting with a seating capacity of just over 300 seats. Located just off of Jackson Square, this venue is primarily used for the performing arts, including dramas, musicals, comedies, and children’s productions."

"The theatre was originally built in 1906 and completely renovated in 2011. The venue is now used for concerts, plays, films, corporate events, and private parties."

"1650 Manhattan Blvd., Harvey, (504) 361-0058; www.ditalis.com. A Greek pizza is topped with pepperoni, mushrooms, spinach, black olives, red onions and mozzarella and feta cheeses."

"If you want to see classic New Orleans, go to Liuzza’s on Bienville. I grew up in Mid-City, and I still love it and recommend it to everyone, because it hasn’t really been touched by all the changes in New Orleans. It’s just the same place it’s always been."

"People hang around the doors of this modest Metairie institution, night after night, the way barbecue lovers flock to the newest and hottest joints in Texas, except that R&O has been around since the ’80’s, that’s how much people love it here, and why shouldn’t they—the roast beef po boys are some of the most distinctive in town, but there’s so much else to eat here, too—shrimp salads, eggplant parmesan lunch specials, thin crust pizza, the works. Fancy it’s not, unforgettable all the same."

"For good reason: They’re reasonably priced, filling and about as egalitarian as a local food can be. Fried seafood po’ boys get much of the love, but consider the unsung hero of po’ boy land: the roast beef po’ boy. Here in the first suburb west of New Orleans proper is R&Os, home of the finest roast beef po’ boy with gravy that can be."