Where have you been eating lately? Spring meant a lot of great festival food and the generosity of backyard crawfish boils for me. In between, I’ve also been checking out new restaurants and revisiting others, often, I discovered upon returning, after too long.
Here are some quick picks for your next meal out, from date night to a speedy weekday lunch fix.
The Soniat Sequel: Avegno and Gautreau’s
Perhaps you’ve heard of “the Dryades Double,” a two-stop dining jaunt that begins at the oyster bar at Pascal’s Manale (1838 Napoleon Ave., 504-895-4877) and continues down the street at Charlie’s Steak House (4510 Dryades St., 504895-9323)?
A mural based on the work “Madame Gautreau Drinking a Toast” is on the wall at the Uptown lounge Avegno. (Photo by Sophia Germer, The Times-Picayune)
STAFF PHOTO BY SOPHIA GERMER
In the same spirit, I propose “the Soniat Sequel,” made possible by the recent opening of the lounge Avegno (1726 Soniat St.) next to sister restaurant Gautreau’s (1728 Soniat St., 504-899-7397). They have the same owners, the same chef, a connected kitchen and different doors.
Gautreau’s Restaurant first opened in 1983 and has grown into an Uptown institution in New Orleans. (Photo by Chris Granger, The Times-Picayune)
STAFF PHOTO BY CHRIS GRANGER
We started an early evening at Avegno with cocktails, a plate of very fine Bayonne ham (the French jamon) and a clutch of oysters from Lady Nellie Oyster Farm, the same as those I devoured every day of Jazz Fest this year.
Then it was next-door for another look at how chef Rob Mistry has been adding his signature to Gautreau’s since taking over the kitchen in late 2023.
The roasted chicken has been a menu standard through many changes and different chefs at Gautreau’s Restaurant in New Orleans. (Photo by Chris Granger, The Times-Picayune)
STAFF PHOTO BY CHRIS GRANGER
The mortadella cannelloni in brodo, the scallops with spicy ‘nduja (the spreadable sausage) and a duo of lamb loin and a layered lamb leg pavé in a minty sauce were all new highlights; this kitchen’s way with fish, the underlying technique of the duck confit and the classic roasted chicken are all enduringly Gautreau’s.
Palm & Pine plus, plus
I like a brunch best when it’s not especially “brunchy,” with something more than fancified eggs, and more like a decadent weekend lunch. That’s what an Easter Sunday brunch at Palm & Pine (308 N. Rampart St., 504-814-6200) delivered.
Crawfish Rangoon are part of the brunch menu at Palm & Pine restaurant in the French Quarter. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Tuna tostadas are served on the brunch menu at Palm & Pine restaurant in the French Quarter. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
A special of fried oysters with a French triple cream cheese and marmalade (a tasty tribute to the Clancy’s classic) started things off, then it was tuna tostadas and crawfish Rangoon before the whole snapper to share.
The cinnamon roll with mamey cream cheese is part of the brunch menu at Palm & Pine restaurant in the French Quarter. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
The banana and curry ice cream is a signature dessert at Palm & Pine restaurant in the French Quarter. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
The cream cheese cinnamon roll with mamey fruit and the perfectly-textured biscuit with dewberry jam were pretty brunchy and also excellent. The banana and curry ice cream had to be the finale, as usual for me here.
Colette’s Secret is a rum-based take on the espresso martini at The Will & The Way in the French Quarter. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
To prolong this dressed-up French Quarter Sunday fun day, we started with an Aperol spritz at the Hermes Bar at Antoine’s (713 St. Louis St., 504-581-4422) and later meandered around the corner to The Will & The Way (719 Toulouse St., 504-354-1139) for a round of Colette’s Secret, a smooth, elegant rum-based riff on an espresso martini. Hey, it was a holiday.
Jazz Fest reprise at Sweet Soulfood
Did you try the sweet heat cauliflower at Jazz Fest? It was from new vendor Sweet Soulfood (1025 N. Broad St., 504-821-2669), which for years has run a neighborhood vegan restaurant right very close to the Fair Grounds.
Sweet heat cauliflower is the centerpiece of a combo plate with vegan greens and sweet potatoes from Sweet SoulFood at Jazz Fest in 2025. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
The cauliflower, with a tempura crispness under the sweet/spicy coating, is a daily special on both Mondays and Fridays (other days have different cauliflower preparations). You can build your own plate with sweet potato and greens and many other changing options. It’s a quick-serve hot line, all vegan and a reasonable bargain for a speedy lunch.
Vegan red beans and rice with greens and sweet potatoes packed to go from Sweet Soulfood in New Orleans.
Staff photo by Ian McNulty
It was good to see this restaurant get a big break at Jazz Fest; remember they can be on your regular rotation anytime.
Southerns pastrami run, add cracklin’
I will travel for proper pastrami, and the one Southerns (4620 Veterans Blvd., 504-345-2097) turns out as a periodic special is all that, and then some, so smoky, with a crusty edge around a texture between dense and yielding.
The pastrami sandwich, a periodic special, and the cracklin’s pair up at Southerns restaurant in Metairie. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
It has to be an appointment sandwich though; they make this pastrami only occasionally, and it sells out quickly. I was lucky to get my jaws around the sandwich recently, but I was also reminded how much I like the everyday specialties at this restaurant that grew out of a food truck (which are still in rotation at taprooms and events).
Cracklin’ can get a dose of Filipino flavors at Southerns, with adobo, elements of soy, fish sauce, crushes peanuts and garlic. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
The chicken sandwiches and fried catfish tacos are worth a visit any day, and the cracklin’ are the best this side of Toups’ Meatery, while the Filipino style, finished with soy and fish sauce and garlic and peanuts, is in its own league.
Non-Taco Tuesday at El Pavo Real
Mexican restaurants these days are going big on decor, and elaborate drinks, and of course there’s the seemingly inexhaustible taco Tuesday craze. But how about a low-key mom-and-pop restaurant for handmade Mexican food with its own character? That’s what has me coming back to El Pavo Real (4401 S. Broad St., 504-266-2022).
El Pavo Real is a family-style Mexican restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
El Pavo Real is a family-style Mexican restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
There’s a family feel all over the place, right down to the crayons provided to kiddos while their adult keepers peruse the menu with a cocktail (I like the beet and tequila number).
Seafood cocktail with house-made chips starts a meal at El Pavo Real, the Mexican restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Coconut shrimp is cooked with coconut milk and served with vegetables and rice at El Pavo Real, the Mexican restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
My recently visit happened to be a Tuesday. But instead of tacos, we had the ceviche, which is really a tomato-based seafood cocktail with big chunks of fish and shrimp and octopus in a parfait glass, and the coconut shrimp, which gives an Indian-meets-Mexican flex, cooked in coconut milk (not coated with coconut, as the name might make you think). The crab and avocado quesadilla with an outer shell of golden molten cheese always satisfies.
Mushroom molotes are sliced and covered with sauces for a special at El Pavo Real, the Mexican restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Look for blackboard specials, like the mushroom molotes, a new one on me, essentially crispy masa empanadas with a creamy filling.
Evviva first taste
After the Franklin closed in the Marigny, Evviva (2600 Franklin Ave., 504-267-0640) swiftly opened in its place, and I was in quickly to get a first taste. The new restaurant reunites the talents of chefs and operators who previously worked together at the Link Restaurant Group. This is a separate venture with its own personality, and a menu that’s a bit French, a little Spanish and very much Italian.
Evviva is a new restaurant in the Marigny neighborhood of New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
It’s great to see chef Rebecca Wilcomb back leading this kitchen, alongside chef de cuisine Marcus Jacobs. The menu is growing and changing frequently. The first run at roasted pork jowls, the umami-laden anchovy focaccia, radiatori pasta with mushrooms and taleggio, smoked lamb ribs and a radicchio salad with endives and ham were the right pitch for the season and put Evviva on my must-return-to-soon list.
Anchovy bread is made on focaccia with herbs and chile at Evviva restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
A martini starts off a meal at Evviva restaurant in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Go early and you can score a $7 martini off the happy hour menu (5 p.m. to 7 p.m.) to begin.
Tuff Break Loser’s Lounge is a bar along St. Claude Avenue in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
To make a night of it, continue at the nearby Tuff Break Loser’s Lounge (3021 St Claude Ave.), a new joint (in the former Junction tavern) co-founded by another Link group alum, Leighann Smith, with a sense of humor and style soaked into every inch of it.
Getting a taste of Guatelinda Bakery
I try not to let any errand that takes me out near Williams Boulevard in Kenner go by without exploring one of the many Latin American spots peppering its strip malls and side streets.
A collection of baked goods, including (left) including milhojas, from Guatelinda Bakery Louisiana in Kenner. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
This time that brought me to the Guatemalan bakery Guatelinda Bakery Louisiana (3901 Williams Blvd., 504-267-1480), a tiny storefront set back in a cramped strip mall. I brought home a smattering of rolls and sweets, the highlight of which was the milhojas, with stacks of delicate pastry layers sandwiching a sticky-as-fluff filling.