Best Restaurants, Must Try Places in Bonnabel Place

"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."

"If you’re off to a slower start or you’re in New Orleans for the weekend, Brunch at Commander’s Palace is unmissable. Located in the Garden District among the houses and mansions of the first Americans who settled the city in the early 19th century, the upper floors of the restaurant offers some clues to its life before it was a world-famous, James Beard award-winning eatery. (Reservations highly recommended!)"

"Since 1880, Commander's Palace has been a New Orleans landmark known for award winning Creole-American cuisine. Open for lunch and dinnerDress code: Shirt/Slacks Req.Phone: +1 504-899-8221"

"In recent years, this French Quarter stalwart underwent a change in ownership, a glamorous renovation and a chef replacement that has brought its shine back. Still an elegant, old-world fine dining experience with excellent service, the restaurant now offers a seasonally-inspired menu of classic Creole fare. Breakfast at Brennan’s is a must for both locals and tourists, and you can’t miss the Bananas Foster—invented here—that still gets flambéed tableside."

"This creole staple opened its doors in 1946 and has been a favourite among tourists and locals alike ever since. Their entire menu is delicious, but the dessert is what makes this place sing. Be sure to share their world-famous banana foster and pumpkin bread pudding."

"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."

"Galatoire’s has a tradition of serving authentic French Creole cuisine at a level that raises consistency to an art form. Open for lunch and dinnerDress code: JacketPhone: +1 504-525-2021"

"GW Fins is one of the best restaurants in New Orleans to find a fish selection from around the world. Their menu is on the fancier side, and their appetizers are worth every craving!. Some of their appetizers include Lobster Dumplings and Fried Snapper Breast."

"If you enjoy seafood dishes with a bit of international flair, then GW Fins is a good option. On the menu, you will find dishes featuring seafood from everywhere from the Gulf to New Zealand. The restaurant is co-owned by Gary Wollerman and Chef Tenney Flynn."

"Seafood menu featuring fresh catches in a stylist updated warehouse space. Dress code: Smart Casual. Open for dinnerDress code: Smart CasualPhone: +1 504-581-3467"

"Hot dogs and cool jazz make a delicious Frenchmen Street pairing. Take a break from club-hopping to fill your belly with inventive goodness from one of the most popular cheap eats in New Orleans. Choose your sausage—traditional, crawfish, alligator, and more—then go wild with toppings ranging from blue cheese to crawfish etouffee in what Dat Dog calls “jazz improvisation on a bun.” Or let the bandmaster lead with specials like the Bacon Werewolf with Slovenian sausage and sauerkraut."

"Now with three locations, this colorful joint features indoor/outdoor dining, a full bar and sometimes live music. There are dogs of all breed, from polish sausage and brat to alligator, red hot and crawfish sausage. There's even the Sea Dog - tempura battered fried cod filet served with homemade tartar sauce."

"There’s spicy chipotle, smoked apple sage and my favourite field roast Italian made with aubergine (eggplant), fennel and garlic. They cost $7.95 each and you can get as many toppings as you’d like. Yes, vegan buns are available here as well."

"Herbsaint first introduced New Orleans to prolific restaurateur Donald Link. Since then, Link has opened several more excellent restaurants — Pêche, Cochon, and Cochon Butcher, and helped build a new generation of New Orleans culinary leaders. The French and Italian Herbsaint has remains one of the most consistently good restaurants in New Orleans, with the bonus of romantic outdoor seating along the downtown portion of the St. Charles streetcar line and now a menu catered to takeout and delivery."

"Although Herbsaint has scattered sidewalk tables under umbrellas and of course that lovely courtyard, there’s also a covered sidewalk area with seating out of the rain. Pull up a chair and enjoy some of chef de cuisine David Rouse’s savory takes on contemporary, seasonal French-Southern cuisine along with rustic Italian dishes. Open for dine-in, takeout and delivery."

"Restaurateur Donald Link’s flagship restaurant is open for dine-in, takeout, and curbside pickup, Monday to Thursday from 11:30 a.m. to 9:30 p.m., Friday 11:30 a.m. to 10:00 p.m., and Saturday 5:30 to 10 p.m."

"Siberia, 2227 St. Claude Ave., (504) 265-8855; www.siberialounge.com. Beef stroganoff is a stew with mushrooms, peas and carrots in creamy sauce served with noodles, fries or potato salad and a roll."

"Though it only opened in 2010, High Hat Cafe has already woven itself into the fabric of the neighborhood, with its menu of Louisiana staples that give it the feel of a longtime fixture. On Burgers, Brew & ’Que, Michael described the Fried Oyster Remoulade Po’ Boy as the “most crispy, savory and preeminent po’ boy in the entire city.” Gulf oysters are coated in a cornmeal dredge, deep-fried, then tossed in a housemade remoulade that forgoes the traditional mayonnaise base in favor of vinaigrette for a tangier taste. The oysters come nestled on a classic po’ boy loaf (airy on the inside and crunchy on the outside) that’s slicked with mayonnaise and topped with lettuce and tomato."

"Located on “Pimento Cheese Row” the bar is set high for this dish adapted from the owner's family recipe. Allison Richard, chef of High Hat Café says, “The real game changer is grating your own cheese.” She adds, "Fresh garlic and Hellmann's mayonnaise—the only kind I use—round it out."

"A High Hat burger is topped with pimiento cheese and served with fries. Reservations accepted for large parties. Lunch and dinner daily."

"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."

"What you're getting: A Pretzel Croissant Pastries, pastries, and more pastries are what you’ll find at Gracious, as well as a load of sandwiches and elegant desserts. Bonus points for its creative approach to baking, which brings with it the Hazelnut “Kermit” Cruffin, as well as Pretzel Croissants."

"The pastry cases at Gracious never disappoint, and neither do their donuts. When you make a stop here, pick from options like blueberry glazed, mango cream-filled with coconut or honey cornmeal—then grab a couple of baguettes to make sandwiches for later."

"Bagels can make just about anything better, and Laurel Street is offering curbside takeout and delivery of its sweets and bagels. Don’t forget to get a tub of their special cream cheese, like the date and honey or olive pimento, while you’re at it. Cost: Bagels are $1.75 each or $18 for a dozen; spreads are $1.75 for a single serving or $4 for a half-pint; order online through Seamless or Grubhub"

"This bakery started out on Laurel St Uptown, but moved to S. Broad St. Once you get past that confusion, get down to business with house-made bagels and a schmear, or as part of a breakfast sandwich. Laurel’s sandwiches are made with house-baked bread, and sweets like turnovers, coffee cake, muffins, and croissants are not to be missed."

"With 24-hour notice, Laurel Street Bakery can whip up a few chocolate cake options. All cakes are nine-inch round, two layer cakes. Choose from devil’s food, chocolate covered strawberry, chocolate raspberry, or chocolate mousse cake."

"Marjie’s Grill is the casual Mid City neighborhood joint serving some of the most inventive and mouth-watering food in town. Herbsaint alumni Marcus Jacobs and Caitlin Carney create dishes based on the cuisine and flavor profiles of Vietnam, Thailand, and Laos with a Delta twist. Crispy pig knuckles, head-on prawns with a chili dipping sauce, a melty slow grilled beef, and any specials are not to be missed, but Marjie’s vegetable-focused dishes also shine."

"Honey-buttered Yard Bird is a slow-cooked locally raised chicken basted with Louisiana honey butter. Reservations accepted for large parties. Lunch Mon.-Fri., dinner Mon.-Sat."

"The Ritz-Carlton Spa, is a luxurious spa where the soul is nourished, the spirit is revived, the body is transformed and the path to a more satisfying sense of well-being awaits. Revel in nature’s beauty while enjoying their signature service, a “zero gravity” massage performed as you sway gently in a rocking hammock, delivering you into true tranquility."

"First we make the world revolve around you, then we gently slow it down...". That's the mission at the luxe Ritz-Carlton spa, a place where bubbling fountains and expert service set the stage for a welcome retreat. This is by far the grandest spa in town, complete with draped chandeliers and beau monde elegance."

"This wellness spa has been a staple of uptown New Orleans for over 20 years. Belladonna offers professional services that range from skincare experts, body therapists, and more. Book an appointment and arrive 20-30 minutes earlier to enjoy the dry sauna, or sit outside in the shaded garden with a cup of tea and enjoy the sights and sounds of the fish pond and waterfall."