Fine Dining

GW Fins' menu features popular dishes, such as Lobster Dumplings, Smoked Sizzling Oysters, Scalibut, Parmesan Crusted Sheepshead, #1 Yellowfin Tuna, and Salty Malty Ice Cream Pie. The award-winning wine list boasts more than 100 wines, 50 of which are available by the glass. Dress code: Business casual. Coats and ties are not required.

Dickie Brennan and his culinary team have created an incredible menu of classic New Orleans Creole dishes complemented by new favorites. Dine at New Orleans favorite oyster bar and enjoy local Louisiana oysters on the half shell either straight up, or topped with champagne mignonette and Cajun caviar. And Bourbon House is also more than just a name--the restaurant offers New Orleans most extensive and impressive selection of small batch and single barrel bourbons, a delicious Frozen Bourbon Milk Punch, and the one and only New Orleans Bourbon Society.

Pêche Seafood Grill, located at the corner of Magazine and Julia Streets in the Warehouse District, serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods. Featuring rustic dishes prepared on an open hearth over hardwood coals, Pêche's open kitchen offers a unique eye-level view of the fire. The oyster bar showcases gulf seafood including oysters, crab meat, and fresh gulf fish. "We want to create a unique New Orleans seafood restaurant using the traditions of live-fire cooking techniques experienced here in the South and abroad."

Iconic New Orleans cafe known for café au laits, chicory coffee & beignets since 1862.

Pat O'Brien's motto since 1933 has been "Have Fun!" and people from all across the globe have experienced just that throughout its History. From the ambiance of the old French Quarter architecture to the Specialty Drinks served, always in a logo souvenir glass, Pat O'Brien's can show you how we "Have Fun!" No matter what you're celebrating, Pat O'Brien's is the place to do it.

For nearly seven decades, Brennan's has charmed the palates and hearts of patrons with its splendid ambiance, impeccable service, and authentic Creole cuisine. Masterful dishes like Bananas Foster and Eggs Hussarde are Brennan's originals, imitated across the globe.

Mr. B's Bistro, a New Orleans restaurant famous for its Creole cuisine with a focus on fresh regional products, is located in the heart of the French Quarter at the intersection of Royal Street and Iberville. This corner is a New Orleans landmark and celebrated food corner. Considered the original New Orleans gourmet bistro, Mr. B's Bistro is owned and managed by Cindy Brennan, a member of the legendary New Orleans' Brennan Family.

At Cochon, Chef Donald Link has reconnected with his culinary roots serving the traditional Cajun Southern dishes he grew up with. Chef Link and chef/co-owner Stephen Stryjewski are working with locally sourced pork, fresh produce and seafood, focusing on traditional methods, creating authentic flavors of Cajun Country.

In a city that joyously celebrates dining as an art form, Broussard's has been a staple in New Orleans cuisine for nearly 100 years. Dishes created with a striking array of French and Creole influences have made a preferred destination of New Orleans for lovers of inspired cuisine the world over. Located in the heart of New Orleans’ Vieux Carre, or French Quarter, Broussard's merges a mix of old architecture, classic food, and tradition to achieve an experience one is not likely to forget.

Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore.[1] A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller,[2] Pompano en Papillote, Eggs Sardou and Pigeonneaux Paradis.

Classic French Quarter style, mixed with contemporary Creole Cuisine. Enjoy a street side lunch or relaxed dinner with friends surrounded by an inviting ambience on our first floor. The Bistro offers New Orleans classics like Gumbo, BB Q Shrimp, Crawfish Etouffee, Turtle Soup, Fried Gulf Shrimp Po-Boy, Shrimp Remoulade & Contemporary Creole cuisine like Pecan Crusted Drum, Grilled Redfish, and Shrimp and Goat Cheese Crepes. Muriel's is the perfect place to hold a private event. A private party at Muriel's offers a provocative sensory experience that exceeds the thrill of traditional dining.

True to the heart of French brasserie culture, the bustling, multi-roomed restaurant offers a versatile space to be enjoyed by all, whether it's for a weekday lunch, afternoon glass of wine, or celebratory dinner.

Located in the heart of the French Quarter, on the corner of Jackson Square, Tableau is Dickie Brennan's latest production and features Louisiana Creole dishes prepared by talented chef, John Martin and his equally talented culinary team. Look for traditional Creole dishes with an updated approach. Enjoy courtyard dining, as well as balcony dining with some of the best views in the Quarter.

Located in the Warehouse District, Meril is Chef Emeril Lagasse’s newest concept and fourth restaurant in New Orleans. Meril’s casual restaurant interior is marked by a signature open style kitchen and a large bar area, featuring a varied wine selection and craft cocktails. Named after his daughter, the restaurant showcases some of Lagasse’s favorite dishes that he loves to eat, featuring everything from Fried Rock Shrimp Tacos to Korean Chicken Wings to Vietnamese Pork Chops. Lagasse brings his expertise and distinguished hospitality to Meril, creating a deliciously spirited dining experience.

Emeril’s Restaurant is chef/restaurateur Emeril Lagasse’s famed flagship restaurant housed in a renovated pharmacy warehouse in New Orleans’ Warehouse District. Since opening in 1990, Emeril’s has been a definitive force in contemporary New Orleans cuisine and has earned rave reviews and accolades for nearly 25 years, including Esquire magazine’s “Restaurant of the Year” and Wine Spectator’s “Grand Award” for 14 consecutive years. At the helm is chef de cuisine Douglas Braselman, who works closely with Chef Emeril to push culinary boundaries and deliver bold and diverse flavors for a one-of-a-kind dining experience with unparalleled service and a festive unpretentious setting.

Located in the Warehouse District, Briquette is housed in the former Rodd Brothers Molasses Refinery, which dates from the 1800s. Briquette features a contemporary, yet casual, restaurant interior marked by our signature open kitchen. It features an enticing 18-foot seafood display filled with fresh Bronzino, halibut, Faroe Island Salmon, Louisiana Redfish, and many other fresh whole fish. Fresh fish are prepared over red-hot briquettes bestrewed in the finest flavored oil. We offer an extensive wine list and beautifully crafted cocktails.

Drago's is the "Home of the Original Charbroiled Oysters"; a truly legendary dish. Since the invention of this legend in 1993, these special oysters have become a favorite among Drago's patrons and restaurant critics alike. On a busy day, our grills turn out more than 900 dozen Charbroiled Oysters a day. Cooked in the shell over an open flame, brushed with our signature garlic, butter and herb sauce and dusted with a blend of parmesan and romano cheeses, our charbroiled oysters are a world renowned delicacy that many patrons can only describe as "Amazing".

Upscale dining at it finest. Come experience award winning food from the minds that brought you Mopho. Maypop is where the taste of Asian, Cajun, and Italian come to meet.

Opened in August 2015, Willa Jean celebrates Southern sensibilities with fresh, local ingredients. Named after Chef Partner Kelly Fields' grandmother, who inspired her to pursue her passions, the restaurant and bakery serves breakfast, lunch and dinner throughout the week, and offers Saturday and Sunday brunch.

Located at the corner of Magazine and Girod Streets in the New Orleans Warehouse District, Gianna offers rustic Italian cuisine rooted in Louisiana tradition and technique. Chef Rebecca Wilcomb leads the kitchen as Executive Chef and draws inspiration from the cooking traditions of the homeland of her family, in particular her grandmother Giannina, who, with her extended family, still resides in the Veneto Region of northern Italy. “I am excited to share the foods and culinary traditions from my childhood,” states Wilcomb.