7 Best Hotel Restaurants in New Orleans
Life is too short to eat mediocre food—especially in New Orleans. In a city with so much culinary fame and flair, the following hotel restaurants rise to the top, forming collaborations with local and nationally-acclaimed chefs, creating fresh concepts, and providing the best renditions of Creole and Cajun classics, American comforts, and coastal fusions, to stand out in their own right as some of the finest restaurants in the city... ones that also just so happen to have a hotel surrounding them.
Ace Hotel New Orleans
Why it made the list
The menu at the stylish Josephine Estelle inside the Ace Hotel New Orleans is the joint project of Micheal Hudman and Andy Ticer, a pair of Memphis-bred chefs and restaurateurs whose culinary roots trace back to the Italian-American kitchens of their nonnas. Ticer and Hudman pay homage to Italian heritage and familial warmth (its namesake a combination of their two daughters’), and the menu centers around fresh pasta, and sophisticated but simple plates of meat, fish, dairy, and vegetables, acquired from a trusted list of local vendors. The first Monday of every month, the chefs create a "Family Supper," a $35 multi-course menu served family style.
The Troubadour
Why it made the list
Petit Lion at The Troubadour is a treat. The main menu at this bright, modern restaurant is rustic French comfort food (moule and steak frites, chicken paillard, chicken a la bonne femme), but the smaller plates, like the crab-stuffed deviled eggs topped with smoked caviar, allow Chef Philip Lopez (of Root and Square Root) to show his creative side. The restaurant rounds out its offerings with seasonal yogurts and muesli in the morning, fluffy brunch omelettes, and a practically perfect burger for lunch.
Pontchartrain Hotel
Why it made the list
John Besh’s team, headed by Executive Chef Chris Lusk, approached the Caribbean Room with a goal to restore a 1940s and 50s favorite to its former glory. They do so with zest, bringing together a bright dining room with a flurry of rattan furniture, white tablecloths and chandeliers, and touches of modern irony, like the Lil’ Wayne portrait greeting you at the entrance (nice). The menu harks back to the Creole-French fine dining of a different heyday: crawfish bisque, fish en papillote, and sweet corn veloute. Other favorites are the towers of meringue and ice cream making up the Mile High Pie (another restored staple of the original restaurant) and the duck fat-infused Sazerac.
Check Rates for Hotels
on the List
BACK TO TOP
