New Orleans, LA
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The city's defining cuisine, from white-tablecloth Creole institutions to modern Cajun boucherie. Drawn from The Infatuation's individual New Orleans restaurant reviews.
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Start a Top 5 for CajunEditor’s picks
Press picks, until locals rank their own Top 5s. Sourced from the local food press. As seen in The Infatuation. Updated September 2026.
Commander's Palace · Garden District
The grande-dame Creole institution in its turquoise Garden District Victorian, turtle soup, the 25-cent martini lunch, and impeccable hospitality.
Cochon Restaurant · Warehouse District
Donald Link's take on Cajun-country boucherie, boudin, andouille, cochon with cracklings and whole roast suckling pig.
Jacques-Imo's · Carrollton
Part-restaurant, part-party on Oak Street, fried chicken, the alligator-cheesecake appetizer and Creole-Cajun soul that could only exist here.
Toups Meatery · Mid-City
Isaac Toups's Cajun meatery in Mid-City, a famous charcuterie board, cracklins and confit chicken thighs, with serious cocktails.
Mosquito Supper Club · Milan
Melissa Martin's communal-seating ode to bayou Cajun cooking, gumbo, shrimp and crab dishes rooted in coastal Louisiana.