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10 Extreme Meat Dishes in Nola; But Wait, Tell Us More!

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What are New Orleans' most extreme dishes? Eater has rounded up ten that definitely qualify as extreme, but that's just for starters. We want to hear from you too, dearest readers. Tell us the most extreme meat dishes in New Orleans, from goat to gator, tongue to tripe, and we'll continue updating the map with your favorites.

Leave a comment with the best extreme meat dishes, or send them by tipline, and have a great weekend.


· The Five Days of Meat 2014 [-ENOLA-]

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Sisig at Milkfish

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This new Filipino addition to Mid City is a adventure eater's dream, with chef Cristina Quackenbush offering everything from Sisig, a pork face and liver dish to a blood stew.

Pig Intestine at Jung's Golden Dragon II

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Some of the adventurous menu items you'll find at this Chinese restaurant in the Irish Channel include pig intestines, pig lungs, and jellyfish.

Duck Heart & Pork Face at Root

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Phillip Lopez loves to cook up all sorts of meaty rarities. Even when it comes to salad, you'll find duck hearts on display with an apple cider foam, and a pig ear salad with Brussel's sprouts.

Cracklin Butter at Cleaver & Co.

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Cracklin. Butter. That is all.

Ostrich at Broussard's

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Ian McNulty once described it as having "the look and texture of a very lean steak, but the flavor of a much richer cut... The dish falls somewhere between hunting lodge and state dinner."

Tail Tots at Carrollton Market

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Pork tail cake topped with pickled peppers are a must at this new Riverbend gem.

Alligator Corndogs at SoBou

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Because corndogs needed an upgrade, and gator always tastes better on a stick.

Goat Curry at Tan Dinh

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The house signature, De xao lan, is a must-order item at least once in your life. Here's a tip though, the serving is big, so bring a friend.

Fried Escargot at The Sammich

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Exactly what it sounds like. Eat them like you would fried pickles or okra, except you know, they're snails.

Death by Gumbo at R'evolution

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If the roasted quail, andouille and oyster gumbo doesn't get you, maybe the foie gras biscuits and gravy with duck bacon sprinkled on top will

Sisig at Milkfish

This new Filipino addition to Mid City is a adventure eater's dream, with chef Cristina Quackenbush offering everything from Sisig, a pork face and liver dish to a blood stew.

Pig Intestine at Jung's Golden Dragon II

Some of the adventurous menu items you'll find at this Chinese restaurant in the Irish Channel include pig intestines, pig lungs, and jellyfish.

Duck Heart & Pork Face at Root

Phillip Lopez loves to cook up all sorts of meaty rarities. Even when it comes to salad, you'll find duck hearts on display with an apple cider foam, and a pig ear salad with Brussel's sprouts.

Cracklin Butter at Cleaver & Co.

Cracklin. Butter. That is all.

Ostrich at Broussard's

Ian McNulty once described it as having "the look and texture of a very lean steak, but the flavor of a much richer cut... The dish falls somewhere between hunting lodge and state dinner."

Tail Tots at Carrollton Market

Pork tail cake topped with pickled peppers are a must at this new Riverbend gem.

Alligator Corndogs at SoBou

Because corndogs needed an upgrade, and gator always tastes better on a stick.

Goat Curry at Tan Dinh

The house signature, De xao lan, is a must-order item at least once in your life. Here's a tip though, the serving is big, so bring a friend.

Fried Escargot at The Sammich

Exactly what it sounds like. Eat them like you would fried pickles or okra, except you know, they're snails.

Death by Gumbo at R'evolution

If the roasted quail, andouille and oyster gumbo doesn't get you, maybe the foie gras biscuits and gravy with duck bacon sprinkled on top will

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