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Biscuits & Buns on Banks
Biscuits & Buns on Banks
Photo: Brasted

Where Nola's Food Critics Are Eating Breakfast Now

by Gwendolyn Knapp
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Biscuits & Buns on Banks
| Photo: Brasted
by Gwendolyn Knapp
1 comment / new

Breakfast. It's the most important meal of the day, and apparently all the rage when it comes to New Orleans' newest dining trends. This week both of the city's leading food critics Brett Anderson and Ian McNulty report on the rising hotness level of Big Easy breakfast joints, places that branch out beyond just the ubiquitous home fries and rye toast served with jelly packets. Anderson notes that, locally, " there are more new cafes specializing in breakfast than at any time in recent memory," and McNulty reports that "Banks Street has quietly emerged as a minihub of breakfast." Better start getting up earlier, y'all, because it's time to partake in the breakfast renaissance. Here now are the new breakfast joints that have the critics talking, mapped.

Did the critics miss one of your favorite new breakfast joints? Don't care for one of the breakfast joints mentioned? Hit the comments with your tips and complaints, or send us an email down the tipline.


· More New Orleans restaurants are specializing in breakfast [NOLA.com]
· Ian McNulty: Breakfast, and biscuits, on Banks [Advocate]
· All Eater Maps [-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.

Biscuits & Buns On Banks

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Brett Anderson says, "this new breakfast and lunch spot mines the biscuit’s potential as the foundation of breakfast dishes you’d gladly eat any time of the day." Ian McNulty also notes "Grilled brie and blueberry waffles, jerk chicken in lettuce cups and French toast with grilled bananas." Both are fans of the biscuit with andouillie/chorizo gravy.
4337 Banks Street, New Orleans, LA 70119
(504) 273-4600
(504) 273-4600

Wakin' Bakin'

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McNulty notes that this always-packed spot on Banks "operates as a micro-bakery, as a small dine-in café and as the home base for a novel breakfast delivery operation." Anderson says to avoid the biscuits, and go for the "airy honeybuns."
4408 Banks St, New Orleans, LA 70119
(504) 252-0343
(504) 252-0343

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Huevos

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This Sunday pop up in Crescent Pie & Sausage Co."revives its old menu during Sunday brunch," writes McNulty, "along with updated specials (fried pumpkin waffles, for instance)," and solidifies Banks Street as THE spot for breakfast in New Orleans right now. Huevos is run by Bart Bell and used to be located in Wakin Bakin's spot.
4400 Banks St, New Orleans, LA 70119
(504) 482-2426
(504) 482-2426

District Donuts Sliders Brew

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There's normally lines out the door at this LGD newb, and Anderson notes, "I resisted the 'croquenut' on the grounds that a croque-monsieur in which the bread is replaced by a doughnut sounds disgusting. It’s actually amazing: The unglazed doughnut tasted more like brioche in this toasted form, holding thin sliced ham draped in first-rate béchamel."
2211 Magazine St., New Orleans, LA 70130
(504) 570-6945
(504) 570-6945

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Gracious Bakery + Cafe

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Run by former Bayona pastry chef Megan Roen Forman, Anderson notes that Gracious is a "prime example" of New Orleans' pastry renaissance that's happened in the past year. What to order: housemade granola and croissants, including the "pretzel-croissant hybrid, particularly when it’s filled with ham and cheese and warmed in the toaster oven."
1000 S Jefferson Davis Pkwy, New Orleans, LA 70125
(504) 301-3709
(504) 301-3709

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ManhattanJack

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Another great example of the new wave of bakeries, and home of the do'sant (cronut knock off). Anderson notes that "the egg dishes — be it a sandwich on a housemade biscuit or an eggs Benedict on a housemade English muffin with Cleaver & Co. Canadian bacon — are what will get you to start coming here instead of your favorite local diner."
4930 Prytania St, New Orleans, LA 70115
(504) 897-5551
(504) 897-5551

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Biscuits & Buns On Banks

4337 Banks Street, New Orleans, LA 70119
Brett Anderson says, "this new breakfast and lunch spot mines the biscuit’s potential as the foundation of breakfast dishes you’d gladly eat any time of the day." Ian McNulty also notes "Grilled brie and blueberry waffles, jerk chicken in lettuce cups and French toast with grilled bananas." Both are fans of the biscuit with andouillie/chorizo gravy.
4337 Banks Street, New Orleans, LA 70119
(504) 273-4600
(504) 273-4600

Wakin' Bakin'

4408 Banks St, New Orleans, LA 70119
McNulty notes that this always-packed spot on Banks "operates as a micro-bakery, as a small dine-in café and as the home base for a novel breakfast delivery operation." Anderson says to avoid the biscuits, and go for the "airy honeybuns."
4408 Banks St, New Orleans, LA 70119
(504) 252-0343
(504) 252-0343

Huevos

4400 Banks St, New Orleans, LA 70119
This Sunday pop up in Crescent Pie & Sausage Co."revives its old menu during Sunday brunch," writes McNulty, "along with updated specials (fried pumpkin waffles, for instance)," and solidifies Banks Street as THE spot for breakfast in New Orleans right now. Huevos is run by Bart Bell and used to be located in Wakin Bakin's spot.
4400 Banks St, New Orleans, LA 70119
(504) 482-2426
(504) 482-2426

District Donuts Sliders Brew

2211 Magazine St., New Orleans, LA 70130
There's normally lines out the door at this LGD newb, and Anderson notes, "I resisted the 'croquenut' on the grounds that a croque-monsieur in which the bread is replaced by a doughnut sounds disgusting. It’s actually amazing: The unglazed doughnut tasted more like brioche in this toasted form, holding thin sliced ham draped in first-rate béchamel."
2211 Magazine St., New Orleans, LA 70130
(504) 570-6945
(504) 570-6945

Gracious Bakery + Cafe

1000 S Jefferson Davis Pkwy, New Orleans, LA 70125
Run by former Bayona pastry chef Megan Roen Forman, Anderson notes that Gracious is a "prime example" of New Orleans' pastry renaissance that's happened in the past year. What to order: housemade granola and croissants, including the "pretzel-croissant hybrid, particularly when it’s filled with ham and cheese and warmed in the toaster oven."
1000 S Jefferson Davis Pkwy, New Orleans, LA 70125
(504) 301-3709
(504) 301-3709

ManhattanJack

4930 Prytania St, New Orleans, LA 70115
Another great example of the new wave of bakeries, and home of the do'sant (cronut knock off). Anderson notes that "the egg dishes — be it a sandwich on a housemade biscuit or an eggs Benedict on a housemade English muffin with Cleaver & Co. Canadian bacon — are what will get you to start coming here instead of your favorite local diner."
4930 Prytania St, New Orleans, LA 70115
(504) 897-5551
(504) 897-5551

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