Best Fine Dining in Lutcher

"The Garden District mansion that houses Commander’s Palace is an odd-looking, bright aqua affair; some jokingly call the style of architecture "Victorian Cuckoo." Inside though, the food is more traditional fine dining, with a genteel, buttoned-down clientele and an enforced dress code (collared shirts, close-toed shoes). Staples here include upscale regional classics: the turtle soup, gumbo du jour, and pecan-crusted gulf fish. By far, the restaurant’s most popular tipples are the 25-cent martinis, which practically fly out of the bar during weekday lunch."

"Address: 1403 Washington AvenueNew Orleans, LA 70130Phone: (504) 899-8221Website. World-class chefs like Emeril Lagasse and Paul Prudhomme have graced the kitchen of this landmark restaurant. In existence since 1893, Commander’s Palace features “haute Creole cuisine” and a “dirt to plate within 100 miles” policy that contributes to its legendary status as one of the city’s great dining establishments."

"While you’re in the Garden District or shopping on Magazine Street, you have to stop by Commander’s Palace. The place has been around since 1880, and it’s one of the most famous restaurants in New Orleans for a reason. Their famous teal and white striped exterior is what landed them on this list, but definitely check them out for fine Creole dining and their jazz brunch too."

"A Friday lunch at Galatoire’s is the stuff of legend, but good luck getting in. The black and white tiled downstairs dining room at the more than a century old Bourbon Street reprieve is the only acceptable place to sit, but it doesn’t take reservations (and lines to get in can be long). Eater favorites include the Galatoire goute (crabmeat maison and shrimp remoulade); pompano meuniere with crabmeat; oysters Rockefeller; and fried soft shell crab laced with brown butter when it’s in season."

"About Etouffee: Often made with shrimp or crawfish over rice, Etouffee (eh-TOO-fay) is a hit with both Cajun and Creole homes. While Bon Ton Cafe is one of the places servicing the dish the longest we like to order it at Galatoire’s. It may be a little fancy but this is a great place to eat and THE place to be for lunch on Friday."

"If you're lucky enough to go on a night when soft-shell crab is on the menu, it'll be one of the best damn pieces of food you'll ever put in your mouth."

"It's been more than a century since Arnaud Cazenave, a colorful, French wine salesman, founded the grand New Orleans restaurant bearing his name with a commitment to serving quality Creole cuisine. Taken over by the Casbarian family in 1978, Arnaud's is tended to by the fourth generation of Casbarians and is a must for some of the Big Easy's best Creole food. Have three distinct experiences here, live music and a more casual atmosphere in the Jazz Bistro, a romantic dinner in the main dining room, or cocktails in the French 75 Bar."

"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."

"Pêche celebrates a visceral approach to eating seafood, so expect whole fish delivered to the table, ready to fbe sliced up and eaten between tables of friends. The menu is deceptively simple, but the presentation, choice of ingredients, and dressings are what elevates the experience beyond the tourist traps of the French Quarter. It’s a Donald Link restaurant, so fans of Cochon wanting to ease off on the meat are in abundance, as are people keen to go beyond the usual shrimp and fish dishes that permeate this city."

"Pêche Seafood Grill, located in the Warehouse District, is a coastal seafood restaurant that offers an extraordinary approach to Old World cooking styles in a modernized environment. The ambiance matches the premise behind the cooking style: Old meets new. Rustic tables, chairs, and awnings juxtapose modern light fixtures, brick walls, and warm natural tones."

"The best fishing hole for miles may be the Warehouse District’s kind-of-rustic, sort-of-industrial dining room, where the great catches include catfish with pickled greens, a Louisiana shrimp roll and a model caramel cake. Small wonder that the James Beard Foundation presented Peche with awards last year for both Best New Restaurant and Best Chef: South."

"This is not your typical gumbo, which has a thick filé stock with seafood and or meat, and a Louisianian “Holy Trinity” of vegetables: bell peppers, celery, and onions. Rather, it’s a modern and elevated take on the traditional stew by chefs John Folse and Rick Tramonto. John Folse is an expert on Louisiana cuisine and the author of several books, most notably The Encyclopedia of Cajun & Creole Cuisineand The Evolution of Cajun & Creole Cuisine."

"This restaurant features modern, imaginative versions of classic Cajun and Creole cuisine. You’ll find items like gumbo, po’boys, and beignets alongside new creations highlighting ..."

"Restaurant R’evolution has a worthy claim to the best lunch in New Orleans, even though it’s open for lunch on Fridays only. Score a table during Friday lunchtime to experience the..."

"French QuarterMore of a lounge than a dance club, this place is on exclusive side... as in, you have to be a member of the House of Blues Foundation to even get in the door, or at least be a member’s guest. Swankily decked from top to tails like a sultan’s tent, if you want to mingle with the classy crowd (not to mention get to see HOB shows from a reserved spot on the balcony), this is your place."

"634 Louisa St. This Bywater restaurant is one of the hottest brunch tickets in town. You’ll need to book a few weeks out for the Sunday brunch, and my wife and her friends had to book over two months out for the weekly Saturday drag brunch. The Country Club is not a member’s only country club in the traditional sense, but there is a pool, a poolside bar, and an outdoor kitchen that requires a one-day rate or an annual membership."

"Dining poolside feels like being on vacation and that’s exactly the vibe radiating from the Country Club in Bywater every day of the week. Enjoy chef Chris Barbato’s global menu - don’t miss the silky sweet corn and blue crab bisque and the panko-crusted fried cauliflower swabbed with an Asian sweet and savory sauce. Tables are social distanced so you and your honey can whisper sweet nothings and really get away with it."

"634 Louisa St., (504) 945-0742; www.thecountryclubneworleans.com. Fried Gulf oysters are served with pickled mustard seed and fontina cream. Reservations accepted."

"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."

"Chef/owner Susan Spicer opened Bayona in a little cottage on Dauphine Street in 1990 and three years later she won a James Beard award for Best Chef, South. All along, she's been serving an eclectic mix of global foods that keep New Orleaneans coming back for more. Try the curried crawfish phyllo turnover for an unexpected taste combination and the sauteed redfish with a distinctly Thai bent."

"This bakery is also a full cocktail bar -- an idea so brilliant, it’s mind-boggling no one thought of it sooner. Booze and carbs, perfection together. The house special is doberge, a multi-layered cake with custard between the layers and covered in fondant (and there are many kinds available to satisfy your sweet tooth), along with dobites and salty balls."

"How could you not want to dig into a slice of this beautiful multi-layered cake?. These cakes from Bakery Bar can be ordered and customized for a specific occasion, or you can just stop by for a slice of your choosing. The cake is fluffy and moist and the buttercream icing and filling brings the flavors together perfectly."

"This fun LGD bar and eatery boasts the best lineup of doberge cake in town. The masterminds behind Debbie Does Doberge offer a good selection of flavors, from red velvet to pistachio, by the slice or even by the do-bite."

"A Black Jack chicken club sandwich features a blackened chicken breast topped with bacon, pepper Jack cheese and fried onion rings."

"Address: 801 Royal StreetNew Orleans, LA 70116Phone: (504) 581-0801Website. Set in the heart of the French Quarter, the cafe features a vampire-themed atmosphere and gothic style decor, inspired by the mystique of New Orleans. Serving breakfast, lunch, dinner, and weekend brunch, the menu includes salads, seafood, steaks, and southern classics like shrimp and grits."

"The Tasting Room New Orleans is a wine and cocktail bar with an eclectic menu located in the Lower Garden District. Much like New Orleans, we are here to tempt you with a mélange of flavors from food, wine, and spirits to live music on weekends. We carry an exceptional wine list that will challenge...Mehr"

"This Garden District spot for sipping is relatively new to the scene and oh so worth discovering. The place is intimate, and ideal place to break from strolling and shipping for a glass or three. Wine flights and half-glasses give the curious drinker plenty of options for discovery."

"4301 Veterans Memorial Blvd., Metairie, (504) 833-1288; www.eatbrooklyn.net. A Brooklyn Florentine pie is topped with chicken, spinach, artichoke, garlic and Alfredo sauce."

"A Thunderbird pie is topped with roasted chicken, Chisesi ham, applewood-smoked bacon, caramelized onions, green onions and roasted red pepper aioli."

"Located near the AMC Elmwood Palace movie theater in an inconspicuous strip mall, the casual and colorful Kyoto 2 delivers consistently fresh seafood in generous servings. The best deal of all is the chirashi lunch special — a heaping bowl of fresh fish over fresh daikon radish and sushi rice for under $15. It’s big enough to split."

"Amazing value with their lunch roll combo, the noodle salad is a delicious starter, good service, and an overall friendly and warm atmosphe..."

"The Crescent City’s oldest sushi bar’s shine has not tarnished with age. Since 1982, Shogun has been serving a wide variety of fresh sushi. Plus, there large eatery is outfitted with hibachi grills."