Restaurants and Bars
4525 Freret Street
Bar Frances' dinner menu includes crawfish sourced from Breaux Bridge, gulf shrimp and the catch of the day is always local. The bar also offers cocktails with local spirits like the "Strange City" which consists of Bolden Vodka from Porchjam Distillery along with Bruto Americano, green tea, lemon, cardamom syrup, and smoked salt.
144 Bourbon Street
A Dickie Brennan restaurant including crab claws using local blue crabs, gulf oysters on the half shell, and local redfish among other local offerings.
912 Royal Street
French Quarter restaurant with patio dining offering seafood, meats, dairy and produce from various local farms and farmers markets. Currently offering shrimp and grits, satsuma glazed jumbo shrimp, lamb sloppy joe's, and Ponchatoula strawberry salad as part of the ELC.
3127 Esplanade Avenue
A 2019 sponsor, Cafe Degas is a cozy French bistro style restaurant that uses fresh ingredients purchased every morning. Currently offering the Eat Local Summer Salad with oysters or soft shell crabs, local lettuces, creole tomatoes, and watermelon.
3014 Dauphine Street
A 2019 sponsor, Capulet is a new spot for sips and bites using local sources for sandwiches. Capulet also offers house made kombucha and pickles their produce in house as well.
4518 Magazine Street
Local rotating tacos and drinks featuring local spirits.
716 Iberville Street
New Orleans' most award winning steak house offers gulf shrimp, crab and other seafood selections
800 Tchoupitoulas Street
The flagship of the Emeril Lagasse's legacy, Emeril's serves fresh gulf catches and local seasonal produce.
1300 Saint Charles Avenue
A century old institution revived by Emeril Lagasse that celebrates traditional Creole cuisine by highlighting gulf catches and fresh local produce.
2940 Canal Street
Merging in 2019, Good Karma specializes in Indian and Malaysian cuisine passed down from family generations and South of Eden focuses on nourishing and nutritious drinks. Much of the ingredients are sourced from local farmers markets with many gluten free and soy free options.
808 Bienville Street
GW Fins menu change daily based on the freshest fish available that day. During the Eat Local Challenge, GW Fins can have as many as 8 different fish and 15 different gulf seafood options available on one night.
3741 Jefferson Highway
2019 sponsor and long time supporter of the ELC, Hippie Kitchen uses many local products in their brunch, lunch and dinner menus including using eggs from Happy Hens Farm in St. Rose. Hippie Kitchen also offers teas, tonics, juices and cocktails using local ingredients and herb grown in their very own garden.
600 Carondelet Street (in the Ace Hotel)
With an emphasis on seasonal ingredients, homemade pastas and recipes passed down from the chefs' Maw Maws, Josephine Estelle is open for breakfast, lunch, dinner and happy hour.
3021 Saint Claude Avenue
2019 ELC sponsor Junction's unique single animal harvest for their burgers include the luxurious meat bits like steak. Sauces are made in house and buns are Brioche from Don Phuong.
3138 Magazine Street (opening soon)
A 2019 sponsor, Levee Baking Co. is committed to sourcing fresh and local food in season. Eggs are delivered weekly from Peep's Farm, and chocolate is produced in small batches by Acalli. Jamboree Jams, Country Girl Creamery, and the Crescent City Farmer's Market also provide key ingredients.
320 South Broad Avenue
Marjie's combines flavors of street food from Vietnam, Laos and Thailand and local seasonal ingredients sourced from farms neighboring New Orleans. The menu changes daily based on available produce and gulf catches.
942 North Rampart Street
Meauxbar served up seasonal cocktails using local distillers and local ingredients.
424 Girod Street
Meril is Emeril's newest concept. A casual spot with an open style kitchen and large bar, Meril also serves small plates for happy hour bites featuring local produce and gulf catches.
2368 Magazine Street
The sister restaurant of Turkey and the Wolf named after the actual sister of Chef/Owner Mason Hereford, Molly's Rise and Shine is an ode to a 90's childhood. Rotating pastries offer a variety of options including local produce.
725 Howard Avenue
Pastries, artisan breads, craft sandwiches and desserts featuring regional ingredients with a Louisiana approach.
534 Saint Louis Street
Emeril's casual eatery in the French Quarter, NOLA offers three stories including chef's food bar, open kitchen, wood-fired brick oven, and private event space. NOLA offers classical Emeril dishes like BBQ shrimp and gumbo as well as globally influenced fusions.
605 Canal Street
Palace Cafe, a Dickie Brennan restaurant, offers classic New Orleans and contemporary Creole cuisine including their renown crabmeat cheesecake using local crabs, pecans, and creole cream cheese. Other local dishes include Andouille Crusted Gulf Fish and Shrimp Tchefunte.
3301 Bienville Street
A 2019 sponsor, Piece of Meat is a nose to tail restaurant and butcher shop that works with local farmers who use sustainable and humane methods. Piece of Meat tries to produce the least amount of waste possible. They offer sandwiches and snacks and also have a meat case including steak cuts, charcuterie, duck and other meats.
301 North Claiborne Avenue
Seven Three Distilling is a celebration of America’s most interesting city. The story of New Orleans is written chapter by chapter across her 73 neighborhoods — so to honor our hometown, they craft distinctive spirits with locally farmed ingredients for you to enjoy wherever good times roll. The distillery is open for tours and tasting and hosts a cocktail bar with a buy-one-get-one happy hour Thursday - Saturday from 5-8PM.
2352 Saint Claude Avenue
All products from Shank Charcuterie are locally sourced. The menu changes based on seasonal availability. During the Eat Local Challenge Shank Charcuterie offers a morcipan featuring blood sausage made from local hog out of Eunice, LA on freshly baked bread from Bellegarde Bakery and also a spaghetti and meatballs composed of in-house pasta made from locally milled flour from Bellegarde Bakery and meatballs with beef from Eunice, LA.
4213 Magazine Street
Shaya blends Israeli staples with Southern flavors. Influences are drawn from North Africa, the Middle East, Eastern Europe, Turkey, and Greece combined with the abundance of Louisiana food. Shaya highlights seasonal, responsibly and locally-sourced ingredients.
5004 Prytania Street / 641 Tchoupitoulas Street
In addition to its wide array of charcuterie and cheese options, St James Cheese also offers dining options such as fresh sandwiches and salads. The Creole Tomato Sandwich includes juicy creole tomatoes on toasted Bellegarde Pullman bread, Bibb lettuce, roasted garlic aioli and Kirby cucumbers.
3219 Burgundy Street
Chefs at Suis Generis meet every Monday to discuss seasonal items, unusual concepts, and to design the weekly menu, drawing on the diverse culinary backgrounds of their chefs. Examples from this think-tank style menu planning include the sea creature menu, the prince menu and the braised & confused menu. They also have a tiki farm and compost everything.
616 Saint Peter Street
Tableau celebrates classic creole cuisine by using local seasonal ingredients such as blue crabs for Truffled Crab Claws, gulf shrimp for Crystal Hot Sauce Shrimp, and Redfish Bienville that includes gulf fish, blue cran butter sauce and gulf shrimp and oyster topping.
739 Jackson Avenue
The accolades and raves of Turkey and the Wolf are hard to ignore. Turkey and the Wolf strives to buy local when possible, which is often. Turkey and the Wolf also buys goods from their skilled friends around the city.
