Best Fast Food Restaurants in Gentilly

"In a city known for its fiery Cajun and Creole cuisines, tongue-tingling dishes abound, but the gumbo at this neighborhood stalwart really stands out by combining the two culinary traditions. The resulting dish is “the absolute hottest and most-delicious gumbo out there,” Geoffrey Zakarian declared on Top 5 Restaurants. For this distinctive stew, a spice-laden savory stock is combined with a robust Cajun-style roux, okra, chicken thighs and andouille sausage."

"Liuzza’s by the Track is more than ‘just’ a Po Boy shop located near the Fairgrounds Race Course. With a full bar as well as a menu that features burgers, salads and a full range of seafood plates, it’s more of a neighborhood restaurant. However, despite its varied menu, Liuzza’s signature dish is its BBQ Shrimp Po Boy Po Boy."

"In a city that's po'boy proud, Liuzza's at the Track stands out from the crowd, thanks to the house specialty, a buttery, Worcestershire-fueled gi-normous portion of gulf shrimp slathered between a hot and crusty roll. It's called barbecue shrimp, but there's really nothing barbecued about it. Save room for the gumbo."

"Adam Biderman’s homage to the simple burger — thin patty, American cheese, fresh ground meat, no lettuce, no tomato — blew the burger scene in New Orleans wide open when Company Burger opened in 2011. Since then it’s won local and national raves and awards from all directions and is in residence on busy Freret Street Uptown. The menu has a few other sandwich options well worth a try, like that tasty fried chicken sandwich."

"611 O’Keefe Ave., Suite C7, (504) 309-9422; 4600 Freret St., (504) 267-0320; www.thecompanyburger.com. A Company burger features two Creekstone Farm beef patties, American cheese, bread-and-butter pickles and red onions."

"Experience the flavors of Hong Kong in New Orleans’ Lakeview at Ming’s. This casual Cantonese eatery’s menu includes American Chinese favorites like fried rice, lo mein and egg foo young. Or opt for Chef Ming Joe’s creations that combine the flavors of his hometown with a pinch of New Orleanian flare like Crawfish Velvet - a stir-fried crawfish dish with pork and black beans in a savory egg-white sauce."

"Tucked away by a Lakeview shopping center, Ming’s isn’t a typical Chinese joint. This Cantonese restaurant is open, airy, sans red dragon decor, and offers outside seating. There are cheap traditional lunch specials but chef and owner Ming Joe has a few tricks up his sleeve."

"By definition, that means they deviate from the norm, or the expected. Let’s be honest, it looks a little like the Department of Motor Vehicles when you walk in."

"Located in New Orleans, we serve only the highest quality chicken finger meals. It's our ONE LOVE. Our crew makes it happen, our culture makes it unique, and the community makes it all worthwhile."

"The fries ans slaw were also great.The manager had to deal with an unfortunate situation, and when she was finished came out ..."

"A Caniac combo includes six fried chicken tenders, tangy Cane’s sauce, french fries, Texas toast, coleslaw and a large drink."

"*Being a part of the Amazon Associates Program, Talk Boba may or may not receive support from the audience clicking the links listed on our site. Sponsor this article. Talk Boba is the largest and most engaged boba community."

"The gorgeous church-turned-restaurant in Mid City offers a large covered patio with a clear roof above stylish wooden slats — think oversized pergola with pizzazz. There’s a tasty all-day menu featuring Mediterranean favorites, salads and sandwiches, and a brunch menu served from 10 a.m."

"Former Besh Group pastry chef Amelia Watts now crafts a seasonal dessert menu at Vessel with vibrant flavors, textures and gorgeous platings, making sweets one of the main draws at this cool Mid City restaurant and cocktail spot."

"Eat, drink, and congregate at this restaurant that makes its home in a converted 1914 church. Vessel NOLA is the brainchild of chef Amandalynn Picolo, and its brunch has helped the..."

"This quaint little neighborhood spot perfectly exemplifies what makes the French Quarter so special: even on its boundary streets, you'll find something to charm and surprise. Though locals usually occupy the tables at Meauxbar each night, these snug yet easygoing quarters welcome all comers. Framed photos, mirrors, burnished wood floors and moody lighting reinforce the bistro concept, and seating is available both at tables and at the bar."

"American , French"

"Pass this restaurant while wandering the French Quarter and you may think you’ve happened upon a cheery fairy-tale cottage. Behind these walls, however, you’ll find a trio of cozy dining rooms and a bustling kitchen helmed by James Beard Foundation Award-winning chef Susan Spicer, who has been drawing crowds with her New American fare since 1990. The menu rotates daily, but keep an eye out for the Cream of Garlic Soup, which Simon Majumdar raved about on The Best Thing I Ever Ate."

"Bayona provides one of the more traditional locations of the French Quarter located in a 150-year-old creole cottage. The restaurant was recognized as one of the top 40 places to dine in the U.S. by Conde Nast in 1993 and continues to marvel patrons to this day. Their lush tropical courtyard creates one of the most romantic and serene outdoor settings within the city."

"This historic French Quarter cottage, with its lovely courtyard and intimate dining space, is a go-to spot for romantic dinners and special occasions. Opened by chef Susan Spicer in 1990, Bayona has risen to institution status alongside the city’s other grande dames. Her first—and best—restaurant features a changing menu of Mediterranean-influenced Southern dishes."

"This nearly 100-year old restaurant was scooped up by Creole Cuisine Restaurant Concepts, a huge local restaurant group that dusted it off and gave it a good polishing in a million dollar renovation in 2013. The restaurant is white tablecloth, but the dress code is casual, so diners in flip flops and shorts sip wine at tables next to those in ties and jackets. Have drinks at Broussard’s swanky Empire Bar and dine in the lush courtyard if the weather permits."

"Less than a block away from the wild spirits of Bourbon Street, Broussard’s provides the older, classic depiction of New Orleans eating. Their patio overlooks a lush, tropical courtyard that remains as elegant as it was in the restaurant’s founding in 1920. With the newer influence of chef Neal Swidler, manager Chris Ycaza, and bartender Paul Gustings, Broussard’s is sure to remain a French Quarter staple for years to come."

"In its quintessential French Quarter venue set around an elegant courtyard, Broussard’s Restaurant has served fine French Creole cuisine since the 1920s. The property features a st..."

"French QuarterAnother historic fine dining institution in the Vieux Carre, Arnaud’s has been offering classic Creole fare since 1918. Aside from housing the famous French 75 Bar -- where you’ll find cocktail master and historian Chris Hannah -- you can’t help but be charmed by its Old-World elegance. And that's not to mention live Dixieland in the Jazz Bistro, a fantastic brunch, and dishes like Shrimp Arnaud, Crab Claws Provencale, Oysters Bienville, Crawfish O’Connor, Crabmeat Karen, and other fantastic French Creole dishes named after people (or places)."

"813 Bienville St., (504) 523-5433; www.arnaudsrestaurant.com. Baked Gulf fish is stuffed with crabmeat, crawfish, shrimp, breadcrumbs and Parmigiano-Reggiano cheese and served with lemon butter and vegetables Parisiennes. Reservations recommended."

"The grounds at Houmas House are just as delicious as their buffet. Creole and cajun cuisine is an exceptional blend of French and American culture that is unique to Louisiana. You can find great Cajun and creole recipe books online or in bookstores, or just head to the source and get it prepared fresh!"

"A solid spot for Cajun and southern dishes, Eat serves chef Jarred Zeringue’s take on hogs head cheese with andouille chips, crawfish pie, gumbo, blackened catfish, deviled eggs, and barbecue shrimp. Open for lunch and dinner most weekdays, with brunch served on Saturdays and Sundays."

"Smoked chicken salad is made with spring greens, boiled egg, avocado, Wayne Jacob’s Smokehouse bacon, blue cheese and blue cheese dressing. Reservations recommended. Dinner Tue.-Sat., brunch Fri-Sun."