Where to Find New Orleans’s Most Iconic Dishes

Po’ boys, jambalaya, gumbo, beignets — these are just a few of the traditional dishes embedded in the local food culture. In some cases, like the gumbo z’herbes at Dooky Chase or turtle soup at Commander’s, these are flavors intertwined with a restaurant’s identity and lore. This guide outlines where to find the city’s most iconic dishes, sometimes where they were first made, like bananas Foster at Brennan’s, barbecue shrimp at Pascal’s Manale, and a muffuletta at Central Grocery.

But sometimes it’s just one of the best versions made today. For specific iconic New Orleans dishes, see Eater’s guides to the city’s essential spots for po’ boys, muffulettas, gumbo, beignets, and sno-balls. And for a complete visitors’ guide to Crescent City dining, check out An Eater’s Guide to New Orleans.

Perhaps more than anywhere else in the country, New Orleans is a city defined by iconic foods. Po’ boys, jambalaya, gumbo, beignets — these are just a few of the traditional dishes embedded in the local food culture.

In some cases, like the gumbo z’herbes at Dooky Chase or turtle soup at Commander’s, these are flavors intertwined with a restaurant’s identity and lore. This guide outlines where to find the city’s most iconic dishes, sometimes where they were first made, like bananas Foster at Brennan’s, barbecue shrimp at Pascal’s Manale, and a muffuletta at Central Grocery.

But sometimes it’s just one of the best versions made today. For specific iconic New Orleans dishes, see Eater’s guides to the city’s essential spots for po’ boys, muffulettas, gumbo, beignets, and sno-balls.

And for a complete visitors’ guide to Crescent City dining, check out An Eater’s Guide to New Orleans.

Charbroiled Oysters at Drago's

Drago’s is the original home of chargrilled oysters — it opened in 1969, but owner Tommy Cvitanovich first introduced the iconic bi-valve treatment in 1993 — a concoction of garlic, butter, and herbs brushed on creamy, salty Gulf oysters, topped with a mix of Parmesan and Romano cheese, and thrown on a hot grill until they bubble. Add a squeeze of lemon and that’s a perfect bite (or slurp) of briny goodness.

Boiled Crawfish at Frankie & Johnny’s

Frankie and Johnny’s is an old-school neighborhood seafood house and tap room serving all kinds of iconic New Orleans dishes — gumbo, po’ boys, chargrilled oysters, red beans and rice — since 1941.

During crawfish season, however, the covered front porch, kitschy bar area, and side picnic tables are full of folks enjoying boiled crawfish. This is where to enjoy them Uptown; if you’re in Mid-City, hit Clesi’s for flavors of citrus, pepper, and clove; on the West Bank, head towards Big EZ Seafood or J&J; and in the East, definitely hit up Castnet.

Here’s a full list of spots boiling during the season.

Shrimp Po’ Boy at Domilise's Po-Boy & Bar

R&O’s is known for roast beef, Parkway for shrimp, and Liuzza’s for garlic oyster, but Domilise’s in the yellow corner house on Annunciation Uptown is known for all of the above equally.

It’s been around since 1918, first as a bar and then a spot for plate lunches for longshoremen and river front workers. It’s now an institution, one of the most well-known po’ boy shops in the city. The shrimp po’ boy is abbondanza.

Love that sandwiches are offered small and large.

Sno-Ball at Hansen's Sno-Bliz

Sno-ball season is designated by the gradual reopening of the many beloved stands devoted to the local specialty, usually sometime in March (or earlier, depending on the weather and when Mardi Gras falls).

Easily confused with snow cones but different entirely in texture, the New Orleans version uses finely shaved, fluffy ice made from a specific machine. No trip to New Orleans is complete without a visit to the James Beard Award-winning Hansen’s, where tart and creamy flavors like strawberry shortcake and satsuma rule.

Barbecue Shrimp at Pascal's Manale

New Orleans’s iconic dish of barbecue shrimp is not, actually, barbecued shrimp.

Rather, it’s made by sauteing Gulf shrimp in butter, garlic, white wine, and Worcestershire on the stove — no smoke or pits involved. The original is from the 113-year-old Pascal’s Manale, and it still tops the list.

Ms. Linda’s Yakamein at Second Lines

The noodle soup known as “old sober” is a New Orleans original, once primarily sold at second lines and in the back of Black-owned bars.

Dark, salty broth is packed full with beef brisket, shrimp, crawfish, or a combination of all three, and topped with a hard-boiled egg, curing all that ails. The version from Ms.

Linda, aka the “Yakamein Lady” is famous for a reason. She dishes the good stuff at second lines, festivals, and other events — follow her Instagram for appearances and visit her website for catering options.

Roast Beef Po’ Boy at Parkway Bakery & Tavern

On a list of greats, few po’ boy spots can match the iconic status of this classic Mid-City corner institution. Parkway is best known for two favorites, the overstuffed fried shrimp and the roast beef and gravy, both of which have fervent followers — unless it’s the holiday season, then Parkway’s Thanksgiving po’ boy is most coveted.

In Metairie, two spots fight for the crown of most iconic roast beef po’boy: Bears at Gennaro’s, and R&O’s in Bucktown.

Turtle Soup at Commander's Palace

Turtle soup is a must-try when in New Orleans, a silky soup rich with savory flavor and often topped with a pour of sherry.

Commander’s Palace is the restaurant most closely associated with turtle soup au sherry, given its long history serving the decadent dish. Other spots known for their versions are Brennan’s, Mandina’s and Antoine’s.

Garlic Oyster Po’ Boy at Liuzza's by the Track

Roast beef is an R&O’s specialty and Domilise’s is often associated with a shrimp po’ boy, but the garlic oyster po’ boy from Liuzza’s by the Track is one of the city’s all-time favorites, best served with a frosty glass of ice-cold Abita. Here’s a list of some of the city’s best po’ boys.

Ask for extra napkins.

Seafood Gumbo at Dooky Chase Restaurant

Chef Leah Chase’s rich legacy lives on at Dooky Chase thanks to new generations who’ve kept the iconic Treme institution in the game since her death in 2019. The restaurant’s famous gumbo z’herbes, made with eight different kinds of greens, including mustard and turnip, is only available on special occasions — but when it is, locals line up around the block for the incredible dish.

The Creole seafood gumbo is always on the menu, and unlike the green-leaning gumbo z’herbes, this one is chock-full of meat and seafood.

Fried Chicken at Willie Mae’s

This New Orleans landmark serves one of the most famous versions of fried chicken in the entire country, and the Coke-based brine and wet-batter recipe sets it apart from nearly every other fried chicken in town. Look for its trademark dark brown crust that coats peppery, juicy pieces of chicken.

The original restaurant, Willie Mae’s Scotch House, remains closed for repairs after a 2023 fire, but the Seaton family opened a location in downtown New Orleans in 2024 called Willie Mae’s NOLA, with a menu of classics and newer dishes like fried chicken tacos and smothered catfish etouffee.

Oysters Rockefeller at Galatoire's

In 1889, Antoine’s (known as the second oldest continuously operating restaurant in America) created oysters Rockefeller when the escargot supply was low, naming it for the richest man in the world because of its green color. Restaurants take an oyster on the half shell and top it with a pureed blend of parsley and other herbs before baking it.

Though Antoine’s version is great, Galatoire’s bright green version is a favorite from the storied kitchen that now has its first woman executive chef, Louisiana girl Nicole Theriot.

Souffle Potatoes at Arnaud's

Crispy razor thin potatoes puffed up with air, soufflé potatoes are probably more addictive than any other potato and salt combo — yep, potato chips are number two.

Served with a bowl of béarnaise sauce, softly fragrant with tarragon, order them either to start a full meal at Arnaud’s or to compliment cocktails or Champagne at the handsome French 75 bar next door. Betcha can’t eat just one.

Bananas Foster at Brennan's

Bananas Foster was born in 1951, when Owen Brennan asked his sister Ella to come up with a dessert for a dinner in honor of Richard Foster, who had been named chairman of the New Orleans Crime Commission.

As the story goes, Ella grabbed some bananas and brought in the restaurant’s chef and headwaiter to experiment, a collaboration that resulted in the now-famous dessert of bananas sliced lengthwise and flambéed in dark rum, banana liqueur, sugar, and cinnamon, spooned hot over vanilla ice cream. The tableside show at Brennan’s is nearly as iconic as the resulting dish, always inspiring copycat orders from guests entranced by the spectacle, and the smell of buttery rum and bananas sizzling.

Eggs Sardou at Antoine's Restaurant

Eggs Sardou is a tower of poached eggs, artichoke bottoms, creamed spinach, and hollandaise that was first created at 186-year-old Antoine’s restaurant.

It is named for the French playwright Victorien Sardou (1831-1908), who is best known as the author of “La Tosca,” the play on which Puccini’s opera was based. Regardless of the history, this is the ultimate brunch dish, like a textural spinach and artichoke dip.

Shrimp Remoulade at Tujague's

This legendary New Orleans restaurant is known for a number of iconic New Orleans items — the Grasshopper cocktail, an old-school boiled brisket, and shrimp remoulade on fried green tomato.

Galatoire’s has a different, but equally iconic version. Catch the brisket, a customer favorite and a childhood memory for many, on special menus around the holidays.

Beignets at Cafe Du Monde

One of New Orleans’ most famous treats, Cafe du Monde’s version of the cloud-like, square doughnuts piled high with powdered sugar is worth the visit to the original in the Quarter. Still, some residents swear by the Morning Call beignet, another longtime purveyor that’s back in action near City Park.

Here’s a full guide to New Orleans’s top beignets, both sweet and savory.

Muffuletta at Central Grocery & Deli

Central Grocery returned to New Orleans’s iconic foods landscape in December 2024 after being closed for three years following Hurricane Ida. Thank goodness, because a taste of the deli’s famed muffuletta is that much more special after visiting the French Quarter storefront where it was invented.

The sandwich, which is the only one Central Grocery sells, is layered with olive salad, Genoa salami, ham, mortadella, provolone, and Swiss cheese, and is served cold. It travels exceptionally well, so a good move is to bring one down to the riverfront for an al fresco experience. If a hot and toasty version of the sandwich sounds more your style, the nearby Napoleon House is the spot to try one.

Here’s a full list of where to find the best muffulettas in town.

Jambalaya at Coop's Place

This place is as real as they come, delivering New Orleans staples like gumbo, jambalaya, fried chicken, and red beans and rice at decent prices since 1983. This hole-in-the-wall on Decatur has a standout version of rabbit and sausage jambalaya, which pairs great with an ice-cold beer.

Pralines at Loretta's Authentic Pralines

As the first Black woman to successfully own and operate her own praline company in this city, Loretta Harrison won the hearts of New Orleanians with her charm and sweet treats.

Though the chef and shop owner passed in early 2022, diners can still try all of her famous recipes on Rampart Street, including the festival-favorite praline beignets.

Creole Gumbo at the Munch Factory

For one of the very best versions of a dark roux gumbo in New Orleans, head to Mid-City’s Munch Factory. One bite brings so much flavor — savory shrimp, crab, and andouille blends with the trinity and perfectly cooked rice in a swampy, silky liquid topped with crisp green onions.

Do try the oysters Gentilly.

Cochon de Lait Po’ boy at Walker's BBQ

At Walker’s, it’s all about barbecue: pork, brisket, and smoked chicken.

The family-owned business is best known for its tender cochon de lait po’ boy, a perennial favorite at Jazz Fest. Take note, though, that doors close when the meat is gone.

Sidecar Patio & Oyster Bar

Lindsay Allday used to shuck at Sidecar, and now she’s the oyster queen at food distribution company JV Foods, nerding out on oyster bottom maps and providing the freshest oysters she can get to a range of clientele. She still sources some of her very best for Sidecar, which run about $3 to $4 each, depending on origin.

Get the shucker’s choice, which is also discounted during happy hour.

Vaucresson’s Creole Cafe

This economical tradition is the ultimate Louisiana comfort food, made with slow-cooked red beans and spiked with ham hock and spicy sausage.

Chef Bunny at Vaucresson’s makes hers with lots of fresh thyme, Creole style, and always uses pickled pork in the mix. The dish from this family-owned New Orleans institution is made with lots of love.

Other good spots for this one include Café Reconcile, Frady’s, Lil’ Dizzy’s, and Melba’s.

Atchafalaya

Bread pudding is an exercise in frugality, made from stale bread soaked in a mixture of eggs, cream, and sugar before being baked and laced with whiskey sauce.

Heavy traditional versions abound, but the tres leche bread pudding from pastry chef Karl Barrett ticks all the boxes at Atchafalaya in the Irish Channel, sweet, salty, creamy and best of all light. It’s big enough to share, but that might take some convincing.