Drago’s is the original home of chargrilled oysters — it opened in 1969, but owner Tommy Cvitanovich first introduced the future staple in 1993 — a concoction of garlic, butter, and herbs brushed on creamy, salty Gulf oysters, topped with a mix of Parmesan and Romano cheese, and thrown on a hot grill until they bubble. A perfect bite (or slurp) of food.

Widely regarded as the best roast beef po’ boy in all of New Orleans, R & O’s is actually in Bucktown near the lake. Open since the early 80s, it’s a family-friendly, no-frills Italian Creole spot that has longtime, loyal customers.

If R&O’s is known for roast beef, Parkway for shrimp, and Liuzza’s for garlic oyster, it’s safe to say Domilise’s is known for all of the above equally. Around since 1918, Domilise’s started as a bar and transitioned into a spot for plate lunches for longshoreman and river front workers, and is now one of the most well known po’ boy shops in the city. We vote for the shrimp here.

Found in restaurants throughout the city, New Orleans’s iconic dish of barbecue shrimp is not, actually, barbecued shrimp. Rather, it’s made by sauteing Gulf shrimp in butter, garlic, white wine, and Worcestershire on the stove — no smoke or pits involved. The original is from the 100-year old Pascal’s Manale, and it still tops the list.

This family-run, 1920s-era oyster house decked in white and green tile is known for its oyster bar, a destination for conversation with the restaurant’s longtime shuckers in addition to a dozen of the raw delicacies accompanied by a bottle of Dixie. Casamento’s closes for a time during summer (a tradition leftover from when there was limited refrigeration to keep the oysters cold), so keep that in mind. The oyster loaf, similar to a po’ boy but different, is another classic.

Known as “old sober,” this noodle soup is a New Orleans original, once primarily sold at second lines and in the back of Black-owned bars. Dark, salty broth is packed full with beef brisket, shrimp, or crawfish (or a combination of all three), and topped with a hard-boiled egg, curing all that ails. The version from Ms. Linda, aka the “Yakamein Lady” is famous for a reason. She dishes the good stuff at festivals and other events — follow her Instagram for appearances, and visit her website for catering options.

Turtle soup is a must-try when in New Orleans, a silky soup rich with savory flavor and often topped with a pour of sherry. Commander’s Palace is probably the restaurant most closely associated with turtle soup au sherry given its long history serving the decadent dish. Other spots known for their versions are Brennan’s, Mandina’s, and for a grab-and-go option, Mr. Ed’s and Mr. Ed’s Oyster Bar.

An exercise in frugality, dessert pudding is made from stale bread soaked in a mixture of eggs, cream, and sugar before being baked and laced with whiskey sauce. Heavy traditional versions abound, but the bread pudding soufflé at Commander’s Palace is legendary. It’s probably big enough to share, but you’ll want it all for yourself.

Considered by many to be one of the best fried chicken offerings in the country, this Treme landmark’s Coke-based brine and wet-batter recipe sets it apart from nearly every other fried chicken in town — it results in a dark brown crust that coats peppery, juicy pieces of chicken.

Chef Leah Chase’s rich legacy lives on at Dooky Chase thanks to a new generation, who’ve kept the iconic Treme institution top-notch since her death in 2019. The restaurant’s famous gumbo z’herbes is only available on special occasions — but when it is, locals line up around the block for the incredible dish. Still, Creole gumbo is always on the menu here, and unlike the minimalist gumbo z’herbes, this one is chock-full of meat and seafood.

In 1889, Antoine’s (known as the second-oldest restaurant in America) created oysters Rockefeller when the escargot supply was low, naming it for the richest man in the world because of its green color. Restaurants take an oyster on the half shell and top it with a pureed blend of parsley and other herbs before baking it. Though Antoine’s version is great, Galatoire’s bright green version is a favorite.

This economical tradition is the ultimate Louisiana comfort food, made with slow cooked red beans and spiked with ham hock and spicy sausage. As such, Mondays at Lil Dizzy’s are all about red beans, smoky with sausage, and creamy but not too, with the option to add fried chicken and cornbread. You should.

Bananas Foster was born in 1951, when Owen Brennan asked his sister Ella to come up with a dessert for a dinner in honor of Richard Foster, who had been named chairman of the New Orleans Crime Commission. As the story goes, Ella grabbed some bananas and brought in the restaurant’s chef and headwaiter to experiment, a collaboration that resulted in the now-famous dessert of bananas sliced lengthwise and flambéed in dark rum, banana liqueur, sugar, and cinnamon, spooned hot over vanilla ice cream. The tableside show at Brennan’s is nearly as iconic as the resulting dish — and the dessert does not disappoint.

With Central Grocery still temporarily closed from Hurricane Ida damage (though the muffulettas can be currently found in the deli section at Zuppardo’s) the second most historical place for the iconic muffuletta is Napoleon House, a building once set up to receive Napoleon in exile. Napoleon House pairs its hot muffulettas with opera music, a lovely courtyard, and cold Pimm’s cups.

This legendary New Orleans restaurant is known for a number of iconic New Orleans items — the Grasshopper cocktail, an old-school boiled brisket, and the shrimp remoulade on fried green tomato. Galatoire’s has a different, but equally iconic version. Catch the brisket, a customer favorite and a childhood memory for many, on special menus around the holidays.

One of New Orleans’ most famous treats, Cafe du Monde’s version of the cloud-like, square doughnuts piled high with powdered sugar is worth the visit to the original in the Quarter. Still, some residents swear by the Morning Call beignet instead, another longtime purveyor that’s back in action by City Park.

As the first African American woman to successfully own and operate her own praline company in this city, Loretta Harrison won the hearts of New Orleanians with her charm and sweet treats. Though the chef and shop owner died in early 2022, diners can still try all of her famous recipes on Rampart Street, including the festival-favorite praline beignets.

For one of the very best versions of a dark roux gumbo in New Orleans, head to Gentilly’s Munch Factory. One bite brings so much flavor — savory shrimp, crab, and andouille blends with the trinity and perfectly cooked rice in a swampy, silky liquid and topped with crisp green onions. Do try the oysters Gentilly.

At Walker’s it’s all about barbecue: pork, brisket, and smoked chicken. It’s most known for its tender cochon de lait po’ boy, a perennial favorite at Jazz Fest. Note: Doors close when the meat is gone.