Best Dessert in Metairie

"From the moment you step through the wooden screen doorsat Hansen's uptown, you'll be struck by the relaxed atmosphere and friendly service. The snoballs at Hansen's Sno-Bliz are a local legend, dripping with handmade syrups in flavors like ginger and cardamom. It was Ernest and Mary Hansen who pioneered the treat with Ernest's patented Sno-Bliz machine back in 1939, giving the shaved ice a powdery, fluffy texture nothing like the granular uber-sweet sno-cones sold in some locales."

"There are no shortcuts to quality” reads a sign on the cinderblock wall of the city’s most beloved shaver of ice and maker of syrups. Which means you are likely to wait for the pleasure of a creamy-textured snowball, made using a contraption developed in the 1930s by Ernest Hansen and based on sweeteners created by his wife, Mary. Flavors run from old-fashioned cream of nectar to trendy ginger-cayenne."

"Although we were tempted to try popular Sno-Bliz flavors like watermelon and satsuma, we kept our Snoball simple with bright red strawberry shaved ice and creamy milk. Don’t confuse Hansen’s Sno-Bliz with typical snow cones stands and ice cream shops. The Hansen clan has been shaving ice at Sno-Bliz and topping it with homemade syrup since 1934."

"For a taste of what some might call the best confections in New Orleans, head over to the Garden District and drop by Sucre, Tariq Hanna's sweet retreat filled with gossamer macarons, Italian gelatos and chocolates that stand up to the best in Belgium. The Dark Chocolate Bark â€" sheets of chocolate shot through with assorted nuts and dried fruits â€" is a must-taste, as is the Drinking Chocolate, which is served with handmade marshmallows and caramel cookies for dipping. This sweet shop is as beautifully appointed as the meticulously packaged goodies it features and is the ideal stop if you want to satisfy a special someone's sweet tooth."

"622 Conti St., (504) 267-7098; 3025 Magazine St., (504) 520-8311; Lakeside Shopping Center, 3301 Veterans Memorial Blvd., Metairie, (504) 834-2277; www.shopsucre.com. French-style macarons come in flavors such as bananas Foster, salted caramel, lavender honey and pistachio."

"Sucré opened a couple of years after Katrina swept through a bustling stretch of Magazine Street not far from the Garden District. It quickly established itself as the city’s premier destination for chocolates, macarons, gelato, and,..."

"As unoriginal as it might be for three police officers to open a donut shop, it’s the original flavors that have made Mid-City’s Blue Dot Donuts a favorite among locals. The red velvet cake, banana cream filled with Nutella topping, key lime crumb filled, and maple bacon long Johns are just a few top customer picks. And when the weather cools down, it’s all about their warm donut bread pudding with white chocolate sauce."

"Opened in 2011 by three NOPD officers, this bright blue building on Canal Street sells out more days than not, thanks in no small part to its signature maple bacon long john doughnut. The cops are gone now — they sold to a baker in 2017, but all doughnuts are still made by hand at Blue Dot Donuts, a point of pride for this busy shop. Get there early, and on the weekends, expect a line."

"Over in Mid-City, Blue Dot Donuts features a wide assortment of freshly made glazed, filled, cake, buttermilk and specialty doughnuts. The shop at 4301 Canal St. has earned four stars out of 181 reviews on Yelp. Look for raspberry doughnuts topped with powdered sugar, chocolate iced with coconut, Bavarian cream and an assortment of doughnut holes."

"The team at Warehouse District food hall Auction House has an on-trend new cocktail menu for summer, offering a Kalimotxo that marries the traditional Basque punch and a Whiskey Sour; a Barcelona style G&T with gin, El Guapo tonic, thyme, clove, house tincture, and grapefruit; and the cloudy Pau Hana, made with rum, manzanilla sherry, lime, banana and pimento dram. The bright, plant-filled space makes for a nice setting to sip drinks, and there’s are new happy hour specials weekdays from 4 to 7 p.m."

"Warehouse DistrictThe various food halls springing up all over town bring small vendors to a receptive clientele with lower overhead costs than a regular restaurant, giving more niche ideas -- like vegan and vegetarian food -- the opportunity to set up shop. Stop in at the Auction House Market on the corner of Julia and Magazine to get a masala dosa at Tava Indian Streetfood, jackfruit BBQ toast from Happy Jaxx, and a vegan macaron or milkshake from Mac & Moon Macarons."

"I actually went here twice because of its location, and it’s obviously got some delicious options. It was only a few minutes walk from our first hotel, Loews New Orleans, and also near the WWII Museum. The food hall is from the same team that’s behind the more well known St. Roch Market, and it has a number of different vendors."

"The smell of bacon maple frosted bars and apple fritters fills the room at Daddy’s Donuts, a staple in the New Orleans donut community. Belly-busting treats are standard here, but you won’t mind indulging a bit as they’re so delicious it makes it all worth it. Apple fritters tend to sell out fast, as do many of their other varieties."

"This beloved family-owned and -operated spot over in Gentilly is beloved for being open seven mornings a week—and for their attention to freshness and a fondness for fun, holiday-themed creations. Go for a classic here: like a sprinkled donut, just like the giant one on their sign."

"This family-run Gentilly fave fries up some mean dough: Bacon-maple frosted bars are a belly-busting case in point. Set back in a small shopping center, Daddy’s isn’t fancy but the sweets are divine. If you’re an apple fritter lover, get there early, since they always sell out."

"While home to some of the best burgers in Greater New Orleans, locals love heading to Gerald’s Donuts for a quality sugar rush any time of day. They’re open 24 hours, so you’re never too far from one of their sweet, sugary treats. They also once took fifth place in the New Orleans King Cake Contest."

"Hot, fresh donuts are served 24 hours a day at Gerald's Donuts. The family-owned and operated establishments (three locations in total) also make king cakes all year round, not just during Mardi Gras. Classic cake donuts come in flavors like powdered lemon, blueberry, maple, and strawberry cream."

"With two locations in St. Bernard Parish — in Arabi and in Chalmette — there's no excuse for not stopping by for a doughnut when out in da’ Parish. Do it any time: Gerald’s is open 24 hours and have a drive-thru window. (The burgers are great, too.)"

"About Pralines: New Orleans isn’t known for many sweets, but we love Pralines (praw-leens). These pecan-filled caramels are melted down and worked over until they almost look like chocolates. They are a refreshing twisting on the standard chocolate pecans found elsewhere in the United States."

"Southern Candymakers specializes in a praline with a less gritty feel (a common peril, given just how much sugar is packed into the candy) and a sweet potato variation that's just killer."

"A build-your-own burrito includes a choice of meat (steak, ground beef, chicken, pork, shrimp), vegetables, cheeses, salsa, sour cream and other toppings. Delivery available from some locations."

"A Hana special roll combines tuna, salmon, crab stick, tempura-fried shrimp, avocado, tamago and smelt roe. Reservations accepted. Lunch and dinner daily."

"I've been eating here since I was little, the food is amazing, the prices are good, the atmosphere and the decorations are great, and the people tha..."

"Located in a former donut shop in a small and colorful cottage in Uptown, LUVI features food from the chef's hometown of Shanghai and other Chinese and Japanese-inspired fare. While the menu changes often, expect staples like dumplings and dan-dan noodles and raw bar items like ceviche and sashimi. Try the dragon boat, with fresh seared tuna, black caviar, and smoked soy sauce, or one of several vegan-friendly dishes, like spicy stir-fry bean curd with jalapēno, red onion, and black bean chili."

"Nestled along Tchoupitoulas Street in Uptown New Orleans is Luvi - a light and refreshing Japanese + Chinese fusion restaurant. Its menu is packed with a handcrafted selection of raw bites, Shanghai comfort foods and Asian-inspired cocktails. With housemade sauces, fresh ingredients and carefully prepared creations, Luvi pushes boundaries and sets new standards for fusion cuisine."

"5236 Tchoupitoulas St., (504) 605-3340; www.luvirestaurant.com. Mala Holla is spicy beef with cilantro, peanuts and ghost chili oil. Reservations accepted."

"They use fresh ingredients from a carefully vetted list of local farmers, and from what I’ve heard their sandwiches are to die for. I sadly didn’t get a chance to visit – this is true of the next two restaurants as well – but I’m still kicking myself about it. Visions of their vegan Reuben made with smoked tempeh, homemade sauerkraut and caramelised onions will probably haunt my dreams until I finally try it."

"We’d give anything to try the Vegan Reuben sandwich or the Smokey Tempeh flatbread with vegan garlic aioli, carmelized onions, and slaw. Oh, and check out this mac and cheese with peas, mushrooms, tomatoes, greens, and cashew chorizo."

"Kind of disappointed that I won't be able to try this restaurant. I've been a vegetarian for a while and I'm always looking for something ..."

"The back-alley French Market spot is worth the trip for its hard-to-find vegan okra gumbo alone, but its health-conscious menu is full of vegan and gluten-free riffs on other New Orleans classics that usually come only in meat and seafood versions, like the popular Beyond Burger (also soy-free), and the vegan crabcake and Portobello mushroom po-boys."

"All meals are made to order, and the restaurant delivers, too!. Featured vegan items include gumbo, pancakes, meatless apple sausage, and apple patties."

"This southern food hall boasts an endless variety of food, drinks, and entertainment for its more local location. With more than a dozen vendors, people are sure to find their ideal meal whether it’s Mexican dishes, oyster bars, or aptly name s “streetfood.” Opened daily, St. Roch Market is a great place to grow your food brand with more customer exposure. or simply enjoy a good meal with friends."

"Shuttered by Katrina, the one-time seafood market reopened this spring as a pristine food hall with more than a dozen vendors and abundant counter seating throughout. Among the draws are crab cakes from Elysian Seafood, daiquiris and other cocktails from the Mayhaw and local pecans, okra and raw honey sourced by St. Roch Forage. 2381 St. Claude Ave."

"This food hall brings together a medley of culinary experiences in a restored structure originally built in 1875. The light-filled interior space provides the perfect foil for the street-food-esque dining concept. You may want to visit twice if you want to try all of what the vendors are selling."