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The Old Absinthe House – Drink (French Quarter) 200 year-old structure named in honor of the Old Absinthe House Frappe created in 1874, and also bears the name of pirate Jean Lafitte, where he was èrumored to have met with Andrew Jackson to plan the victory of the battle of New Orleans. Antique lighting and football regalia are overhead; the original marble fountains used to drip cool water onto sugar cubes on flat slotted spoons atop glasses of Absinthe line the copper-topped bar. Sample classics such as Ramos Gin Fizz, Old Fashioned, Brandy Milk Punch, and the Absinthe House Frappe itself. I rarely visit due to the raucous nature of Bourbon Street, but make exceptions to bring visitors who insist on being there. Haunted laughter and sounds of a “ghost” party are often heard, as well as paranormal activity such as chairs and dishes moving about, things flying off the walls, vaporous mist, and tunnel noises from under the building.
Pascale's Manale – BBQ Shrimp/Italian-Creole (Uptown) 95 year-old eatery and creators of New Orleans' famous “BBQ Shrimp”; used to be one of my regularly frequented neighborhood restaurants. Old school, old cooking methods, old severs, old dècor (although I hear they have renovated post-Katrina). You must go for the shrimp, no exceptions. A note of caution: dinner can easily get out of hand, making you feel extremely full very quickly. As such, share, share, where-ever possible. Start with the fried calamari or oysters Bienville (the subject of controversy between Antoine's and Arnaud's); followed by BBQ Shrimp (whole/head-on shrimp in their shells are baked with an enormous amount of butter, garlic, black pepper, Worcestershire sauce, lots of seasonings, and possibly white wine – this results in a rather soupy and very tasty sauce that you sop up with lots of bread – very messy, but worth it). An alternate approach is to have the BBQ shrimp as an appetizer (again, shared), followed by either the veal Marsala or strip steak. Skip dessert – no need, no room!
Rib Room – Friday Lunch (French Quarter) a mainstay for nearly 50 years, the Rib Room is a haven for politicos, celebs, the monied, and powerful. The institution of Friday Lunch is historically executed over several hours, savored over stiff Sazeracs and behemoth "Washbucket" Martinis, excellent wines, many indulgent courses – and for men only. Whilst 45-year veteran busboy-to-Maître d' Dalton Milton has retired, celebrate his legacy with a Daltontini and let the highly-competent staff take care of your every need. Think deconstructed surf-and-turf: begin with the turtle soup, crab bisque, or crab cakes; those going off-piste with a lighter meal will enjoy the crispy oyster and spinach salad, Cobb salad topped with a warm grilled filet of salmon, or Gulf shrimp off spits from the French rotisserie – the focal point of the dining room. Traditionalists go straight for the beef – both the signature prime rib and grilled tenderloin are an excellent choice. Impeccable, gracious service. Dress well; jacket and tie preferred for gentlemen. Located in the Omni Royal Orleans Hotel.
Taqueria Corona – Tacos (Uptown) authentic Mexican favorites shine at this modest taqueria packed by enthusiastic locals and students from nearby Tulane and Loyola universities. Refreshing margaritas delight; share a couple of baskets of grilled cebollitas (scallions) awakened by a squirt of fresh lime, and the excellent pico de gallo with freshly-fried tortillas. Don't miss the black beans – whether the soup or with rice – then delve into tasty specialty (and what may seem as unusual) tacos that include Baja-style fried fish tacos, tongue, pork, and chorizo. Staples such as tacos al carbon (grilled steak) and combo plates (try the flautas and enchiladas) never disappoint. Save a bit of room for their comforting flan and rice pudding. Inexpensive, and worth the wait.
Uglesich – Seafood (Central City) family owned, 100 year-old super-casual lunch-only institution specializing in oysters (all forms, from half-shell to fried, are excellent), fried softshell crab, shrimp, or catfish poboys, crawfish etouffee, shrimp Creole, gumbo, and (alli)gator stew. Exceptional seafood overall, but do ask the counterstaff for their recommends for the day's best selections. Always a huge line, so get there early, grab a Bloody Mary or a Barq's root beer, and revel in the city's fastest oyster shucker, Michael Rogers, showcasing his masterful skills. Don't let the run-down appearance scare or sway you (the place is frequently called a dump). Pronounced "YU-gull-sitch" – a.k.a "Ugly's". Cash only. (Note: this part of the city is notoriously crime-riddled, with a sharp spike in violent crimes after Katrina. Go in a group, be very aware of your surroundings, do not stroll aimlessly around the neighborhood, and practice common sense. Be safe!)