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Dining Guide

New Orleans Restaurants


Cheeseburger Eddie’s, 4517 W. Esplanade Ave., Metairie, 455-5511

Local restaurateur Ed McIntyre of Mr. Ed’s has opened a new counter-service restaurant: Cheeseburger Eddie’s. Customers can choose from 12 specialty burgers, made fresh every day, or take it upon themselves to “build their own.” The burgers join tacos, jumbo wings, salads and Mr. Ed. Favorites (e.g. Pulled Pork) on a menu that also offers wine, beer and martinis. McIntyre says, “The Big Cheese, with double cheese and meat, is the favorite, but our Blue Crab Burger isn’t far behind.” Shakes like Krispy Cream and Butterfinger, alongside traditional flavors, provide a sweet ending to a visit.


La Côte Brasserie, 700 Tchoupitoulas St., 613-2350, LaCoteBrasserie.com

If you think you know biscuits and gravy, think again. The chefs at La Côte Brasserie at the Renaissance New Orleans Arts Hotel, who serve South Louisiana cuisine with a strong seafood bend, have created their own version of this perennial favorite. The biscuits are made from sweet potato and the gravy comes from the red wine-braised short ribs and mustard greens. If that doesn’t spike your interest, maybe the five-days-a-week happy hour from 6 to 7 p.m. at the raw bar will.

Louisiana oysters, which we are all glad to see back and as good as ever, are $9 a dozen.

Parkway’s Corned Beef Secret

Parkway Bakery and Tavern, 538 Hagan Ave., 482-304, ParkwayBakeryandTavernNola.com

110-year-old Parkway Bakery and Tavern in Mid-City has finally revealed the secret to its corned beef sandwiches. Justin Kennedy, nephew of the owner, explains: “We’ve been confident for years that we were making the best roast beef and shrimp sandwiches around. But it wasn’t until I took a trip to the finest delis in New York that I realized the secret to the best corned beef is steaming the brisket, not roasting it. Thankfully, my coach, Michael Tannen, a Jewish guy from Brooklyn and a corned beef fanatic, has helped me to perfect the recipe. Our customers seem to agree!


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