24 Best Restaurants in Uptown and Carrollton-Riverbend, New Orleans

Nathanial Zimet's gutsy, down-home cooking, a unique blend of Louisiana and contemporary Southern styles, fits right in at its cozy location in a converted Uptown home. The menu here is updated monthly, but it always kicks off with small plates, including every imaginable iteration of grits: as fries, cakes, and even crackers. Large plates pack big flavors—smoked scallops, Wagyu brisket, and whole hog pulled-pork cake all deliver. Try the Krispy Kreme bread pudding, even if you haven't saved room for it. Next door is Bourrée, the restaurant's casual takeout window, specializing in chicken wings, meat-based snacks, and gourmet daiquiris, like the top-shelf Hurricane and frozen gin and tonic.

At the Company Burger, your order is simple: the amazing signature burger comes with two fresh-ground patties, bread-and-butter pickles, American cheese, and red onions on a freshly baked bun. No lettuce and no tomatoes, but you can load it up with homemade condiments like basil or roasted-garlic mayonnaise and Creole honey mustard. Other options include lamb or turkey burgers and hot dogs with franks from Nueske's Meat. A daily burger special adds variety to the menu and there is a daily happy hour from 3 pm to 6 pm. Owner Adam Biderman grew up in New Orleans, but first earned burger fame in Atlanta. He's part of the wave of young transplants and returning natives not beholden to local traditions, who have reenergized New Orleans since Katrina. There is a second location in the CBD (611 O'Keefe Avenue).

At Dat Dog, the sprawling stand is painted in primary hues, as if the work had been outsourced to a talented kindergarten class, and the Hawaiian shirt–clad staff bustle about with the enthusiasm of amateur actors staging a musical. The menu is all about hot dogs, and frank options range from standard German wieners to Louisiana alligator sausages. Even fish eaters and vegetarians have options (the apple sage "sausage" is deceivingly meaty). The long list of toppings includes guacamole, wasabi, and andouille sauce. And what goes better with a brat than an ice-cold brew? Luckily, the menu offers an exhaustive list of domestic and international beers. There are additional Dat Dog locations at 3336 Magazine Street and 601 Frenchmen Street.

This vine-covered neighborhood bistro doesn't have a sign, but that hasn't stopped the national food media from finding it. Lauded chefs cook with elegant confidence in a classic French style, but with surprising bursts of understated creativity, which can be seen in dishes like seared scallops with parsnip purée and pickled chanterelles. At Gautreau's, even the simple roasted chicken satisfies, and everyone should indulge in the caramelized banana split at least once. An older crowd of well-dressed regulars monopolize most of the tables in this dark, quiet space that once housed a pharmacy, but if you can get a reservation, you'll feel like you've gained admittance to an elite club.

Oak Street might look like any other sleepy urban thoroughfare by day, but once the sun sets, the half-block stretch containing Jacques-Imo's Cafe feels like the center of the universe. Prepare for lengthy waits (two hours at times) in the festive bar for a table in the boisterous, swamp-theme dining rooms (fortunately, the bartenders are fast), but most agree the wait for the modest-looking but innovative food is worth it: deep-fried roast-beef po'boys, shrimp-and-alligator-sausage cheesecake, Cajun bouillabaisse, and fried rabbit tenderloin with Creole mustard sauce are among the only-at-Jacques-Imo's specialties. Reservations are required for parties of five or more and not accepted for smaller groups.

Hidden on a quiet residential corner, this bustling bistro could have been transported directly from Provence. The menu continues the French theme, but with a Louisiana attitude. Featured proteins often include crispy quail, mussels in tomato broth, duck confit, and Royal Red shrimp. Chef Aaron Burgau developed close connections with growers and fishermen while managing a local farmers' market, so his kitchen is stocked with the best. He knows what New Orleanians like to eat, and his Uptown neighbors, a mix of affluent young and older couples, have rewarded him with a full house nightly.

For more than 25 years, this gaily colored cottage filled with a museum's worth of regional art has defined New Orleans Creole bistro fare, combining traditional items like dark gumbo or étouffée with enough elegance to be worthy of white tablecloths. Boisterous regulars know their orders before the cocktails even arrive: perhaps fried green tomatoes with shrimp rémoulade, spicy local shrimp with jalapeño corn bread, or duck with ginger-peach sauce. Order the $48 "Taste of New Orleans" menu to sample seven classic dishes. Owner and local character JoAnn Clevenger presides over Upperline like the hostess of a party, and her work has not gone unnoticed: the resturant has been a finalist for a James Beard award multiple times.

Every dish on the short menu here shows an obsessive attention to detail. The main attraction are the pizzas, which follow Neapolitan rules and use only flour, water, yeast, and salt for their dough; they enter an 800°F oven—imported from Naples—and emerge a minute later charred and fragrant. The starters prominently feature the sausages and other cured meats that hang inside a glass-walled room in the back. Despite the seriousness of the kitchen, the vibe out front is casual and contemporary. This welcoming pizzeria, like many other places on burgeoning Freret Street, suits the needs of neighbors but turns out food worthy of a visitor's attention.

Even with reservations, expect to wait for weekend brunch at this Uptown institution, but your taste buds will thank you later. Locals tend to linger over sultry Creole creations like étouffée omelets and house-made sausage, a DIY Bloody Mary bar, and jumping live jazz on Saturday and Sunday. At dinner, the food is just as delicious, but the vibe is more romantic. The shrimp and grits are a standout, but there are plenty of other excellent choices. As a bonus, the expertly cultivated wine list shows plenty of options for under $50.

Eat in an airy dining room overlooking Audubon Park golf course, or relax with a drink on the veranda.

Chef Frank Brigtsen's fusion of Creole refinement and Acadian earthiness reflects his years as a Paul Prudhomme protégé, and his dishes here represent some of the best south Louisiana cooking you'll find anywhere. Everything is fresh and filled with deep, complex flavors, and the menu changes daily. The butternut shrimp bisque defines comfort food. Rabbit and duck dishes, usually presented in rich sauces and gravies, are full of robust flavor. But Brigtsen really gets to unleash his creativity on the "Shell Beach Diet," a nightly changing seafood platter that might include grilled drum with shrimp and jalapeño-lime sauce and shrimp cornbread. Trompe-l'oeil murals add whimsy to the intimate spaces of this turn-of-the-20th-century frame cottage. Ask for a table on the enclosed front sun porch.

This eatery has been a haven for Uptown seafood lovers since 1919. Family members still wait tables and staff the immaculate kitchen in back, while a reliable handful of oyster shuckers ensure that plenty of cold ones are available for the standing room–only oyster bar. Specialties from the diminutive menu include oysters lightly poached in seasoned milk; fried shrimp, trout, and soft-shell-crab platters; and a must-try fried "oyster loaf" sandwich (two thick slices of white bread stuffed with fresh and greaseless bivalves). Everything is clean, and nothing is superfluous. Even the houseplants have a just-polished look.

Understatement characterizes the mood at locally beloved Clancy's, and the classy but neutral decor reflects this, though the scene can get lively. Most of the dishes are imaginative treatments of New Orleans favorites. Some specialties, like the several renditions of veal on the menu, are exceptional. Other signs of an inventive chef are the smoked soft shell crabs almondine, and a deviled eggs rémoulade. The small bar is usually filled with regulars who know one another—and tourists who wish they were regulars. On more festive nights you may yearn for earplugs. The expansive wine list has many New World and French options, with many bottles available for under $100.

If you're trying to find the quintessential New Orleans neighborhood restaurant, look no further: team pennants and posers vie for space on the paneled walls of the low-ceiling bar and dining room, while a jukebox blares beneath them. From the kitchen's steaming cauldrons come boiled shrimp, crabs, and crawfish, piled high and ready to be washed down with ice-cold beer. The daily po'boy roster might feature fried crawfish tails or oysters, meatballs in tomato sauce, or roast beef with gravy, but the fried-shrimp po'boy is Frankie & Johnny's calling card.

French chic for the budget-minded is the style at this welcoming neighborhood bistro, where during peak hours there might be a half-hour wait for a table. Woven café chairs on the sidewalk and awnings that resemble metro-station architecture evoke the Left Bank of Paris, and the Gallic focus is also evident in dishes like the filet mignon, served with a choice of several classic French sauces. Other good options are the pâté maison, moules-frites, and the lavish dessert crêpes.

The cheese plate is filled with fromage from beloved local cheese shop St. James Cheese Company.

Space is a little tight in the oddly configured dining areas, but the whimsical paintings and profuse greenery combine to create an inviting feel.

Flower shops sometimes bloom into intimate fine-dining establishments in New Orleans, and this one, with just-bright-enough lighting and a sturdy mahogany bar, has caught on in a big way with the locals. In the kitchen, chef-owner Justin Devillier draws on contemporary American tastes, using Louisiana raw materials whenever he can. He's been quietly developing a reputation across the country (and scored a nomination for a coveted James Beard Award). Signature items include the blue-crab beignets and Gulf shrimp and grits with smoked bacon, though many locals return to the red-leather banquettes for the signature burger and a round of cocktails.

Proprietor-chef John Harris uses French and Italian culinary traditions as springboards for Lilette's inspired dishes. Look for Italian wedding soup, roasted Muscovy duck breast, and fresh crudos. A slightly syndicated lunch menu is equally satisfying. The wine list has been thoughtfully chosen. Framed mirrors hang along the maroon walls of the intimate front dining-room-cum-bar, and there are also a few tables filling out a second room and a heated patio.

What happens when a fine-dining chef opens a po'boy joint? You get delicious local shrimp, hand-cut french fries, and nontraditional menu items like chicken livers with coleslaw or fried oysters "dressed" with rémoulade sauce. Despite the ambitions in the kitchen, this restaurant still feels like a low-key neighborhood hangout. The crowds are equal parts working class and professional, with a good number of families. The po'boy is New Orleans's own version of fast food, but here the waits can sometimes stretch to half an hour. It's wise to avoid peak meal times, or, if you're not in a hurry, order an Abita beer and settle into a seat on the patio.

Barbecue shrimp is an addictive regional specialty that involves neither a barbecue nor barbecue sauce, and Pascal's is considered the dish's birthplace. The original recipe, introduced a half century ago, remains unchanged: jumbo shrimp, still in the shell, are cooked in a buttery pool enhanced with just the right amount of Creole spice and pepper. The rest of the menu here is taken up with generally unexciting regional seafood and Italian-style creations, although the turtle soup and the fried eggplant are good starters, and the upper-crust scene always amuses (particularly because most diners don bibs). Most important, the atmospheric old bar might be the best place in the city to slurp raw oysters.

This modern café serves fresh salads and sandwiches. At brunch, try the hand-whisked grits.

The menu at this Uptown seafood specialist reads like a greatest hits collection from the New Orleans culinary canon: from po'boys and fried green tomatoes on the casual end to stuffed catfish and shrimp andouille brochettes on the fancier side. The cavernous space mimics a Parisian bistro, with a tad too much polish to feel authentic. But who cares about the inside, when the many windows offer views of streetcars rolling by on St. Charles Avenue. The owners also run the nearby but not terribly exciting Superior Grill (3636 St. Charles Ave.).