Willie Mae’s Scotch House in Tremé, one of New Orleans’ most iconic fried chicken destinations glowing in the evening light.

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Last updated: February 2026 by Corey Gasman

From the Editor:

I have been a full-on food show addict for years. Top Chef. The early Food Network era. Late-night reruns where Emeril Lagasse would shout “Bam!” and toss in another hit of garlic like it was a mic drop. In my mind, Emeril is the godfather of the modern celebrity chef. He made cooking loud, fun, and larger than life.

And then there was Anthony Bourdain. A Cook’s Tour. No Reservations. Parts Unknown. I watched them all. Religiously. Bourdain did not just show restaurants. He showed context. He showed people. He showed why a bowl of pho or a po’boy counter could matter more than a white tablecloth.

This story is part fan tribute and part culinary reconnaissance. It is about where the legends ate, where today’s top chefs are shaping the scene, and which newer restaurants are quietly becoming the next must-book reservation in New Orleans.

Quick Navigation

Emeril & Family Favorites
Anthony Bourdain Classics
Top Chefs Shaping NOLA
Rising Restaurants to Watch
Where Chefs Eat Now
FAQ
Elegant dining room interior of Commander’s Palace in New Orleans with well-dressed guests and chandeliers

Evening inside Commander’s Palace in New Orleans, where white-linen tables, glowing chandeliers, and dressed-up diners create one of the city’s most iconic dining rooms.

Emeril & Family’s New Orleans Dining Picks

Chef Emeril Lagasse and his son E.J. Lagasse have both shared favorite places to eat across the city. Their list blends old-school Creole institutions, Vietnamese staples, neighborhood po’boys, and modern chef-driven tasting menus. Some are part of the Lagasse empire. Others are simply the kinds of places chefs crave on their nights off.

  • Pho Tau Bay (Tulane Ave): A long-time Lagasse family favorite for traditional Vietnamese pho, chargrilled pork spring rolls, and banh mi.
  • Saint-Germain (Bywater): An intimate tasting-menu restaurant that continues to rank among the most exciting reservations in the city.
  • Domilise’s Po-Boys & Bar (Uptown): Classic fried shrimp or roast beef po’boys. No frills, all flavor.
  • Commander’s Palace (Garden District): The grand dame of Creole cuisine. Turtle soup finished with sherry remains a signature move.
  • Antoine’s Restaurant (French Quarter): Historic dining room known for oysters Rockefeller, pompano en papillote, and old-school service rituals.
  • Dooky Chase’s (Tremé): Cultural landmark serving Creole classics rooted in civil rights history and community leadership.
  • Casamento’s (Magazine Street): Uptown oyster institution with tiled walls and a loyal local following.
  • Herbsaint (Warehouse District): Donald Link’s ingredient-driven Southern kitchen that chefs frequently cite as a personal favorite.
  • Emeril’s (Warehouse District): His flagship restaurant, now led by E.J. Lagasse, continues to evolve with a refined tasting menu format.
Pro Tip: Pay attention to where chefs eat on their days off. It is usually not white tablecloth fine dining. It is neighborhood lunch counters, pho shops, and places that feel like home.
A plate of crawfish etouffee and a side of red beans and rice on a wooden table inside the eclectic interior of Jacques-Imo's Cafe in New Orleans.

A plate of crawfish étouffée and red beans at Jacques-Imo’s Cafe, an Uptown favorite Anthony Bourdain featured for its big flavors, local grit, and no-pretense charm.

Anthony Bourdain’s New Orleans Favorites

In his shows No Reservations, A Cook’s Tour, and The Layover, Anthony Bourdain returned to New Orleans again and again. He gravitated toward places with history, grit, and real local energy. Not polished. Not curated. Just honest food.

After Hurricane Katrina, Bourdain was one of the loudest national voices supporting the city’s recovery. When he passed away in 2018, New Orleans chefs and restaurant owners spoke about him less as a celebrity and more as someone who genuinely loved and defended the city.

  • Antoine’s Restaurant: Historic Creole dining and oysters Rockefeller. A French Quarter institution he respected for its longevity and theater.
  • Jacques-Imo’s Café (Uptown): A beloved neighborhood spot he once described as “so good it should probably be illegal.”
  • Domilise’s Po-Boy & Bar: A go-to for po’boys, including the off-menu combination of roast beef gravy, fried shrimp, and Swiss cheese.
  • Willie Mae’s Scotch House: Legendary fried chicken with deep Tremé roots.
  • Cochon: Donald Link’s modern Cajun kitchen focused on pork and bold Louisiana flavors.
  • Pho Tau Bay: Vietnamese comfort food that reflects the city’s strong Vietnamese community and Gulf Coast influence.
  • Verti Marte (French Quarter): A 24-hour sandwich counter known for feeding chefs, musicians, and night owls.
  • Miss Linda’s Yakamein: The iconic “Yak Lady” serving Creole-Asian stew, a dish that represents New Orleans fusion.
  • Snake & Jake’s Christmas Club Lounge: A dive bar staple. Dark, unpolished, and exactly the kind of place he appreciated.
The Bourdain Rule: If there is a line of locals at 2:00 AM, get in it. The best stories (and sandwiches) usually happen after the fine-dining spots have locked their doors.
A close-up of a platter featuring golden-brown fried fish fillets served with a small side of dipping sauce at Pêche Seafood Grill.

A seafood-forward kitchen moment. New Orleans chefs keep tradition alive by cooking it like it matters right now.

Top Chefs Shaping New Orleans Cuisine

New Orleans is home to world-class chefs pushing tradition forward without losing its roots. From James Beard winners to modern culinary leaders, these are some of the most influential figures shaping the city’s dining scene today.

  • Nina Compton (Compère Lapin): James Beard Award winner blending Caribbean influence with New Orleans flavors in bold, refined ways.
  • Donald Link (Pêche, Herbsaint, Cochon): A defining voice in modern Southern and seafood-driven cuisine for more than two decades.
  • Alon Shaya (Saba): Known for bringing modern Israeli cuisine into the New Orleans conversation with wood-fired breads and vibrant flavors.
  • Susan Spicer (Bayona): A longtime culinary icon whose globally inspired cooking helped shape the city’s modern dining era.
  • Tenney Flynn (GW Fins): A seafood specialist recognized for sourcing, technique, and precision.
  • Isaac Toups (Toups’ Meatery): Cajun powerhouse known for bold flavors and unapologetic Louisiana identity.
  • Melissa Martin (Mosquito Supper Club): Celebrated for elevating bayou cooking and preserving coastal Louisiana traditions.
  • Sue Zemanick (Zasu): Chef-owner recognized for refined technique and contemporary New Orleans cooking.

The newer wave is confident, global, and still unmistakably New Orleans.

Rising Restaurants & Chefs to Watch

The chefs and restaurants below represent the newer wave shaping New Orleans dining from 2024 through 2026. Global influences, sharper tasting menus, and confident neighborhood concepts are redefining what the city looks like right now.

  • Dakar NOLA (Serigne Mbaye): Senegalese-inspired fine dining that has earned national recognition and major industry awards for its storytelling through food.
  • Acamaya (Ana Castro): Mexican seafood-driven cooking with bold, coastal flavors and strong critical buzz from national food critics.
  • Saffron NOLA: Globally influenced, modern Indian cuisine with a loyal following and national praise for its innovative family-led approach.
  • Lagniappe Bakehouse (Kaitlin Guerin): A rising bakery voice gaining attention for refined French technique fused with creative, local flavor combinations.
  • Porgy’s Seafood Market: A fresh, casual seafood concept bringing boat-to-table transparency and wild-caught Gulf sourcing into a modern market-style format.
  • Molly’s Rise and Shine: A cult-favorite brunch and comfort spot that continues to draw lines and loyal locals with its nostalgic, elevated breakfast staples.
Plate of grilled oysters from Acme Oyster House

Famous grilled oysters at Acme Oyster House in New Orleans.

Where Chefs Eat Now

This is the cheat code category. These are the kinds of spots chefs mention when they want something delicious, quick, and honest. Think po’boys, pho, oysters, and neighborhood plates that never needed a rebrand.

  • Po’boy lunch: Domilise’s Po-Boys & Bar, Parkway Bakery & Tavern, Guy’s Po-Boys, Casamento’s.
  • Vietnamese comfort: Pho Tau Bay, Dong Phuong Bakery & Restaurant, Lilly’s Café, Tan Dinh.
  • Seafood and oysters: Casamento’s oyster counter, Felix’s Restaurant & Oyster Bar, Acme Oyster House, Pêche Seafood Grill, GW Fins, Seaworthy.
  • Late-night energy: Verti Marte, Clover Grill, Miss Linda’s Yakamein, Snake & Jake’s Christmas Club Lounge, Brother’s Food Mart fried chicken.

Complete the Trip

These guides give you the real reservations ideas and bar strategy.

New Orleans Dinner Guide →
Bars & Nightlife Guide →

Chef & Restaurant Q&A

Why do so many chefs eat at simple neighborhood spots?

Chefs often choose casual joints for flavor authenticity, tradition, or just comfort. The kitchens they run are intense, but their favorite meals can be humble and delicious.

Among the most decorated is Nina Compton, a James Beard Award winner and founder of Compère Lapin, along with long-time influencers like Donald Link and Susan Spicer.

Fresh global influences (Senegalese, Mexican, Indian fusion), pan-Asian inflections in seafood cuisine, and a renewed focus on approachable neighborhood dining all point to an evolving scene.