NEW ORLEANS: FOOD

If you're a foodie who loves wine, you'll enjoy our take on the Big Easy—especially if you're curious—or if you're going back.

Reason #1 to go: LIVE MUSIC. (Don't miss Bacchanal —they have great food in addition to music!)

Reason #2 to go—

FOOD & WINE

The foooooddddddddddd... shrimp and grits... crab... greens and pork medallions... OYSTERS.

Patrick recently introduced oysters to Jake—what an amazing wine food. The folks in Nola prepare them in a variety of ways.

Above: Oysters Bienville (left), a cheesy spicy mushroom-ey treat; and char-grilled oysters (right). Try them with virtually any white wine, but especially a New Zealand Sauvignon Blanc or a Chardonnay.

DESIRE OYSTER BAR

What a great place to begin, right on Bourbon Street. This was where we met Laura, and enjoyed our first batch of char-grilled oysters.

HERBSAINT

One of the South's most award-winning chefs runs this avant garde take on Southern cuisine. We enjoyed the splendid wine list, as well as small bites.

It lies downtown across Canal Street west of the French Quarter.

Above: the South does bourbon (and Manhattans) quite well, thank you. Later, when eating spicy Cajun and creole food, a juicy dry Kabinett Riesling does it justice. Herbsaint's wine list is outstanding.

CLANCY'S

Our pal who grew up in New Orleans high society booked us a reservation far in advance.

The restaurant lies in an old Southern house in a swanky neighborhood of mansions, a long taxi ride west of the French Quarter.

You must dress up. It also helps if you're not gay outsiders—these old money folks know one another—they probably have for generations—anyway, we stood out. Awkward!

But the traditional upscale New Orleans cuisine was outstanding.

TABLEAU

A great restaurant in the French Quarter near Jackson Square. We sat out on the deck and watched life go by. What a treat. And what great, creative cocktails!

Below: Views of the street, the amazing young women who served us, and the food. That dessert was basically heroin.

ARNAUD'S

We ate in this grand old restaurant on Bourbon Street a century after it first opened (1918-2018). Fine dress, custom, and courtesy matter here.

Especially wonderful, besides the food, was our maître d' Lyn, who not only stopped by many times to chat, but led us on a tour of the restaurant family matriarch's Mardi Gras dress museum, and out on the deck overlooking Bourbon Street.

Pronounce it correctly: ar-NODES

Below: French 75s? Yes please! And behold: beautiful artwork, and Crab Karen. We love Crab Karen: her fluffy flaky pastry and her gorgeous gulf crab interior. Arnaud's is also known for potato soufflés, which are mashed potatoes thrown back in the fryer to make cloudlike pillows. Then there's the Mardi Gras dresses upstairs.