French Quarter

In 1979, the Brennans revolutionized the the New Orleans dining scene around by opening Mr. B'sthis, the archetype of the casual, contemporary Creole bistro. Now restaurants like Mr. B's dominate the scene. Its kitchen creates innovative and excellent Creole dishes from top-rung fresh ingredients, but serves them in an easy, informal way. Hickory-grilled fish, now common, was pioneered here; so was pasta as a non-Italian main course. Although a scan of the menu suggests that red meats are the main specialty, the seafood dishes are almost without exception the best versions anywhere of numerous contemporary Creole classic dishes.

Uptown 1: Garden District & Environs

Uptown 2: Washington To Napoleon

Basin Seafood is your basic utilitarian seafood house in every regard except one. Although it plies the flow of Louisiana fish and shellfish to build its menu, this is not the place if you're hungry for a fried seafood platter. The techniques of cooking and the flavors that result from them are from a different cookbook, although not one that is likely to puzzle any eater for long. Sauces, even the ones that sound as if they make a strong statement, step aside to let the fish take over.