Dakar NOLA is a contemporary restaurant that offers a divine pescatarian tasting menu of Senegalese cuisine. Chef Serigne Mbaye draws upon his childhood memories of Senegal, where from a young age he learned cooking from his mother. Taking inspiration from these recipes and the cities of Dakar and New Orleans, the restaurant features a variety of seafood sourced from the local waters of South Louisiana, as well as local and regional produce. The Dakar NOLA menu showcases multiple courses, some of which are served family-style, in homage to the traditions of dining in West African culture. To eat at Dakar is to experience storytelling through food and their bold, savory blending of cultures will leave you with a full stomach and a desire to book your next reservation with them immediately.

Mosquito Supper Club is a hidden gem located in the heart of the Milan section of Uptown New Orleans. The restaurant was created with a simple goal in mind – to celebrate the bounty of shrimpers, oyster fishermen, crabbers, and farmers that define the cuisine of New Orleans and Southeast Louisiana, and a belief in using fresh, locally sourced ingredients to create a communal multi-course tasting menu singing with the history and traditions of growing up on the waterways of Louisiana. Through that philosophy, each dinner that is served is purposefully curated to seat a handful of hungry bellies and through thus reduce the creation of food waste. That having been said, a reservation is necessary for the full dining experience. Diners also have the option of just visiting their bar, where you are able to get oysters on the half shell, and a selection of natural wines, and other yummy cocktails.

The Saint-Germain experience is a ten-course tasting menu full of surprises. Reservation only, Saint-Germain will transport diners to a world of culinary wonders. Their goal is to recreate the feeling of eating at a chef’s home, providing you with a close one-on-one connection with the kitchen team. Greeted by a warm and inviting atmosphere, you will find yourself enchanted by the experience as each course bonds you closer into the home-like feeling of it all. It’s a place where diners can forget the outside world and immerse themselves in the flavors, aromas, and textures of the food. Working from smaller-scale seatings allows for the team to take advantage of processes that would be hard to re-produce in large-scale kitchens, including the opportunity to try dry aged meats, washed rind chesses, and freshly butchered seafood. Chef’s kisses to the experience you will have at Saint-Germain!

Chef Mackenzie Broquet of Yo Nashi is a true culinary artist, whose passion for food transcends borders. Utilizing local ingredients and flavor profiles with Japanese technique and presentation, Chef Mack has created an omakase dining experience that is unlike any other in New Orleans. This masterful experience in the Central Business District will take you on a multi-course tasting journey through some of the freshest seafoods, all while dining in one of the most robust color palette of interiors, transcending you through an exploration of flavor and imaginative plating into a whole new world.

Palm&Pine is a lively and colorful restaurant that embodies the spirit of New Orleans in the heart of the French Quarter. Started as a pop-up and now a stand-alone restaurant, Palm&Pine focuses on the diverse and flavor-filled cuisines of Louisiana, the Caribbean, Mexico, and Central America. Palm&Pine will take you an adventure through your tastebuds filled with a passion for flavorful savory foods. The atmosphere makes great use of the classic French Quarter architecture while bringing in their own twist beyond just their spice palate in their food. With a new world wine list and an agave-and-cane-spirit-filled cocktail program, be ready to find yourself wondering how in the world you are ever going to get to sleep tonight with your brain wired from the rush this culinary treat will provide you!

At the charming Afrodisiac, Chefs Kay and Shaka combine her Louisiana roots his Jamaican backgrounds to create a seamless fusion of heartwarming flavor. As you step inside Afrodisiac, you are welcomed by an eclectic energy filled with love. The aroma of spices and herbs tickles your nose, and your mouth waters in anticipation of the culinary experience that awaits you. Chefs Kay and Shaka are not just cooks, but artists who use their heritage and passion to create divine culinary delights. The food is infused with soul, making every bite a celebration of culture and community. With good food, good vibes, and good people, this is the place to be, where you’ll leave with a full belly and a heart full of love. So, as they say, come get some love!

I-Tal Garden is a breath of fresh air in the world of soul cuisine. As a plant-based food company, they offer a healthy and organic alternative to traditional New Orleans dining. I-Tal Garden is family-owned and operated, which means that they put their heart and soul into every dish that they create. Their mission is to provide flavorful and balanced options that cater to a broad range of palates. Debunking the myth that healthy and plant-based food cannot be delicious, their mouth-watering mix of vegan, gluten-free, and vegetarian dishes means that I-Tal Garden has something for everyone, no matter their dietary restrictions or preferences. If you’re looking for a healthy and delicious meal, I-Tal Garden is the perfect place to be.

If you're looking for a fresh bloom in a field of flower bushes, look no further than Addis Ethiopian Restaurant. This family-and-Black-owned gem is not just one of the only two Ethiopian restaurants in the entire state of Louisiana, but a bridge that connects New Orleans culture to Ethiopia. As soon as you step into Addis, you immediately feel a celebration of food. The aroma of exotic spices and herbs wafts throughout the air, a true culinary temptation. At Addis they take pride in their culinary creations and every dish is made with care and love, but before you make your tastebuds dance with joy, forget the fork, and opt for Injera, an edible utensil in Ethiopian cuisine!