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Where to Eat Right Now: New Orleans Heatmap Update

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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.

The map says goodbye to hotties Borgne, Magasin and Restaurant R'evolution this month. Coming onto the map are two extremely hot Bywater destinations, Pizza Delicious and Booty's Street Food, and Central City's hotness, Columbian Creole restaurant Maïs Arepas.

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.

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.

Toups Meatery

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Unsurprisingly given the name, Toups' Meatery is a meat-centric spot by former Cuvee chef Isaac Toups and his wife Amanda. House-cured meat and house-made sausages (plus other non-meat options) in a comfortable, communal-feeling setting.

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.

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.

Satsuma Maple

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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.
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.

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).

Pizza Delicious

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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).

Booty's Street Food

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Chef Greg Fonseca serves up global-inspired street food for lunch and dinner along with inspired cocktails from barman Jeremy JF Thompson at this Bywater hot spot. In the mornings, Booty's takes on more of a coffee shop vibe with local pastries and Stumptown grinds.

Maïs Arepas

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Former Baru partner, David Mantilla, is now the poster boy for Central City hotness with his eye-catching Creole Columbian restaurant, Maiuml;s. The casual, yet refined style carries over to the menu and has everybody saying arepas, arepas, arepas.

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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.

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.

Toups Meatery

Unsurprisingly given the name, Toups' Meatery is a meat-centric spot by former Cuvee chef Isaac Toups and his wife Amanda. House-cured meat and house-made sausages (plus other non-meat options) in a comfortable, communal-feeling setting.

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.

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.

Satsuma Maple

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.

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.

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).

Pizza Delicious

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).

Booty's Street Food

Chef Greg Fonseca serves up global-inspired street food for lunch and dinner along with inspired cocktails from barman Jeremy JF Thompson at this Bywater hot spot. In the mornings, Booty's takes on more of a coffee shop vibe with local pastries and Stumptown grinds.

Maïs Arepas

Former Baru partner, David Mantilla, is now the poster boy for Central City hotness with his eye-catching Creole Columbian restaurant, Maiuml;s. The casual, yet refined style carries over to the menu and has everybody saying arepas, arepas, arepas.

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