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The Updated Eater Heatmap: Where to Eat Right Now

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More often than not, tipsters, readers, friends and family of Eater ask us: Where should I eat right now? What are the new restaurants? What haven't I heard of? What's everyone talking about? And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" places of the moment. Thus, we offer the Eater Heatmap, which will change continuously to always highlight where the crowds are flocking to at the moment.

In what's been a slow month for openings, not much in the way of changes. One demotion, with Bywater sandwich shop Jims getting cut, as Gracious Bakery makes its way onto the list for bringing awesome lunch fare and pastries to Jefferson Davis Parkway.

Been to any of these restaurants and had a great or a terrible experience? Let us know in the comments or by email.


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By Philip Lopez, formerly the chef at tapas restaurant Rambla, Root describes itself as "Modern American cuisine rooted in traditional flavors and techniques." The spot, located where Feast used to be, allows Lopez to get pretty creative with his dishes.
The newest opening by celebrity chef John Besh, Borgne is primarily a seafood restaurant that pays tribute to the Isleños, the descendents of Canary Islanders who settled on Lake Borgne. So it's heavy on the Spanish influence. The chef de cuisine is Brian Landry, longtime chef at Galatoire's.

Maurepas Foods

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Opened in January by a crew of "fine dining refugees" including chef Michael Doyle who was the sous chef at Dante's Kitchen, Maurepas Foods does fine dining quality food without any of the fuss. Like at Dante's Kitchen, the focus is very much on the freshness of the ingredients, especially the veggies.

Magasin Vietnamese Cafe

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This is the local offshoot of a collection of popular Vietnamese restaurants in Houston, with a sleek, comfortable interior and a menu that's cheap enough for a quick bite but good enough for pretty much any occasion.

Toups Meatery

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The newest opening by celebrity chef John Besh, Borgne is primarily a seafood restaurant that pays tribute to the Isleños, the descendents of Canary Islanders who settled on Lake Borgne. So it's heavy on the Spanish influence. The chef de cuisine is Brian Landry, longtime chef at Galatoire's.

Restaurant R'evolution

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This is the restaurant by John Folse and Chicago chef Rick Tramonto, over two years in the works. The dinner menu is pricey, putting it in line with the higher-end restaurants in town, but there's also the option of sandwiches, pastas and small plates at Bar R'evolution

Rene Bistrot

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Years ago, French Master Chef René Bajeux ran an earlier version of this restaurant, though the much-beloved bistro never reopened after Katrina. It's now back in the space that used to house LaCote Brasserie in the Renaissance Arts Hotel, though Bajeux is not simply recreating his old menu. There are a number of more contemporary touches, still rooted though in the French bistro tradition

Saint Lawrence Nola

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Owned by a pair of Ruth's Chris alumni and with the kitchen run by Caleb Cook, an alum of Susan Spicer's restaurants, this bar in the French Quarter does something much better than the typical tourist trap shtick.

ANNUNCIATION

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Chef Steve Manning left his longtime post running the kitchen at Clancy's to open his own restaurant near Cochon. Located in the old Deanie's Restaurant, which was completely renovated, all reports suggest Manning's food rivals what he was doing at Clancy's

Satsuma Maple

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Opened right before Hurricane Isaac, the Uptown location of Satsuma Cafe has great breakfast and lunch fare, including Sugarman's bagels, without the insane lines of the Bywater location (yet, that is).
A drinks-heavy concept from the Commander's Palace team, this beautifully decorated Creole Saloon features Louisiana-inspired fare by chef Juan Carlos Gonzalez and a craft cocktails menu by the iconic bartender Lu Brow and Abigail Gullo.

Serendipity

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Green-Goddess Chef Chris Debarr and Ed Diaz of Bar Tonique have reunited since their days at the Delachaise, bringing exceptional cocktails, an ample wine selection, and eccentric small plates like Lamb Baklava to the American Can Building in Bayou St. John.

Gracious Bakery + Cafe

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Pastry Chef Megan Roen Forman owns and operates this strangely located, but incredibly good bakery and cafe with a great selection of cold and hot sandwiches on housemade breads and a large case of dazzling pastries (Forman worked at Sucre).

Root

By Philip Lopez, formerly the chef at tapas restaurant Rambla, Root describes itself as "Modern American cuisine rooted in traditional flavors and techniques." The spot, located where Feast used to be, allows Lopez to get pretty creative with his dishes.

Borgne

The newest opening by celebrity chef John Besh, Borgne is primarily a seafood restaurant that pays tribute to the Isleños, the descendents of Canary Islanders who settled on Lake Borgne. So it's heavy on the Spanish influence. The chef de cuisine is Brian Landry, longtime chef at Galatoire's.

Maurepas Foods

Opened in January by a crew of "fine dining refugees" including chef Michael Doyle who was the sous chef at Dante's Kitchen, Maurepas Foods does fine dining quality food without any of the fuss. Like at Dante's Kitchen, the focus is very much on the freshness of the ingredients, especially the veggies.

Magasin Vietnamese Cafe

This is the local offshoot of a collection of popular Vietnamese restaurants in Houston, with a sleek, comfortable interior and a menu that's cheap enough for a quick bite but good enough for pretty much any occasion.

Toups Meatery

The newest opening by celebrity chef John Besh, Borgne is primarily a seafood restaurant that pays tribute to the Isleños, the descendents of Canary Islanders who settled on Lake Borgne. So it's heavy on the Spanish influence. The chef de cuisine is Brian Landry, longtime chef at Galatoire's.

Restaurant R'evolution

This is the restaurant by John Folse and Chicago chef Rick Tramonto, over two years in the works. The dinner menu is pricey, putting it in line with the higher-end restaurants in town, but there's also the option of sandwiches, pastas and small plates at Bar R'evolution

Rene Bistrot

Years ago, French Master Chef René Bajeux ran an earlier version of this restaurant, though the much-beloved bistro never reopened after Katrina. It's now back in the space that used to house LaCote Brasserie in the Renaissance Arts Hotel, though Bajeux is not simply recreating his old menu. There are a number of more contemporary touches, still rooted though in the French bistro tradition

Saint Lawrence Nola

Owned by a pair of Ruth's Chris alumni and with the kitchen run by Caleb Cook, an alum of Susan Spicer's restaurants, this bar in the French Quarter does something much better than the typical tourist trap shtick.

ANNUNCIATION

Chef Steve Manning left his longtime post running the kitchen at Clancy's to open his own restaurant near Cochon. Located in the old Deanie's Restaurant, which was completely renovated, all reports suggest Manning's food rivals what he was doing at Clancy's

Satsuma Maple

Opened right before Hurricane Isaac, the Uptown location of Satsuma Cafe has great breakfast and lunch fare, including Sugarman's bagels, without the insane lines of the Bywater location (yet, that is).

SoBou

A drinks-heavy concept from the Commander's Palace team, this beautifully decorated Creole Saloon features Louisiana-inspired fare by chef Juan Carlos Gonzalez and a craft cocktails menu by the iconic bartender Lu Brow and Abigail Gullo.

Serendipity

Green-Goddess Chef Chris Debarr and Ed Diaz of Bar Tonique have reunited since their days at the Delachaise, bringing exceptional cocktails, an ample wine selection, and eccentric small plates like Lamb Baklava to the American Can Building in Bayou St. John.

Gracious Bakery + Cafe

Pastry Chef Megan Roen Forman owns and operates this strangely located, but incredibly good bakery and cafe with a great selection of cold and hot sandwiches on housemade breads and a large case of dazzling pastries (Forman worked at Sucre).

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