TDN Weekend December 2016 Issue 9
Issue link: https://www.e-digitaleditions.com/i/1087484
Jacques Imo's covers the waterfront, with excellent Creole and Cajun food, plus amazing fried chicken. New Orleans isn't known for yardbird, but Jacques Imo's and Willie Mae's Scotch House both offer drool-worthy renditions. If you're interested in oysters – or "concerned," as the locals say – you won't go wrong at the two French Quarter purvey- ors, Felix's or Acme. On the high end, there's a standout that, while expensive by New Orleans standards, is reasonable by most large cit- ies'. Commander's Palace, in the Garden District, features the freshest fish, the most fragrant and tasty popcorn rice, tan- talizing turtle soup, the best preparation, a wonderful setting, inviting room, and impeccable service – Commander's is el- egant but not stuffy, and simply a world-class dining experi- ence. The menu changes daily based on what came in fresh that day. Hop on the street car, which will ferry you to the ver- dant, genteel neighborhood, out by the city's famous zoo and Tulane University. Another top-flight restaurant is Cochon, the pork-centric eatery where cochon de lait is the star. One more – there are too many to list – is Bayona, in the Quarter and known for its cream of garlic soup. Food is a lot of what makes this city great, but it's not the only thing. There's the music, and just as with the culinary scene, it ranges from common to high-end. Catch the buskers at Jackson Square, in the Quarter – it's the New Orleans equivalent of pickup basketball at New York City's playgrounds in that talent abounds. It's richest on eve- nings and weekends, but even on weekday afternoons you might catch the next bigtime jazz player.