It’s good that I am only a part-time New Orleanian. This small, funky breakfast joint is a jewel. The orange juice is excellent, the bacon is solid, and the service is very friendly and efficient. This place serves the best Bananas Foster French Toast in the city. But I eat at the counter every chance I get, and it’s easy to walk right in and sit at the counter at Surrey’s. It’s tight and the wait for a table gets long (especially if you’re waiting on the hot sidewalk late in the morning). I love this small breakfast joint on Lower Magazine. Note: I have only been during slow meal periods, and I would imagine that the waits get long and hot while standing around outside. The French toast is good and the staff seems genuinely happy to be there. It amazes me the number of places who don’t know how to properly cook eggs, a must for a great breakfast joint. I’ve never eaten a bun at this place, but the biscuits are as good as they come, and worthy of the top billing. If the word “biscuit” is in the name of your restaurant, then the biscuits better be extraordinary. The service has always been efficient and the menu is broad and covers all of the morning staples. You’ll find more authentic hollandaise in the old-line French/Creole-inspired dinner restaurants, but it works here for this stand-alone breakfast dish. The Eggs Cochonpork debris with poached eggs and hollandaise, on a biscuit- makes me happy every time I eat it. The Canal Street and Magazine Street (in the CBD) locations are tourist hotspots, but that shouldn’t discount their offerings. My favorite of the four locations is in the Marigny at 2001 Burgundy, just a block or so from Horn’s, in an old bank that Bonnie and Clyde supposedly robbed. It’s hard not to feel like a local when eating in that building.Ģ001 Burgundy St, New Orleans, LA 70116 (3 other locations) The Crabby Wife- a crab cake with fried eggs, crawfish etouffee and a biscuit- is one of my main go-tos at Horn’s. Horn’s probably has the best neighborhood feel and vibe of any restaurant on this list. But people dig it, and it sells well all over town. Many places serve praline bacon these days, and to be honest, I am not a huge fan of the stuff. In my opinion, this was the first in the new wave of New Orleans breakfast joints. There is almost always a line at Elizabeth’s. When I first heard about it, my friend, Bill Kirby and I drove down to the Bywater, sometime in the early 2000s, ate breakfast at Elizabeth’s, and then drove back to Hattiesburg. I don’t know if the chefs at Elizabeth’s are responsible for inventing praline bacon, but this is the first place I ate it. The corned beef hash, salmon and eggs, and grits dishes are all winners. Their homemade jams and preserves are some of the best in town. I can walk there, grab a few hot biscuits to go, and be home while they are still warm. This little jewel is just a few blocks from our apartment. The freshly baked breads, alone, will bring me back, often. Looking at my notes, the counter experience was “awkward” and the interaction between the employees behind the counter and the guests was “hesitant.” But the breads were “excellent,” and if one is looking for a good egg white sandwich, this is the place to go. There are two locations, the second is in Mid City on the Jeff Davis Parkway. The place should know how to properly cook eggs (you’d be amazed at the number of places that overcook eggs), the bacon needs to be high quality, the orange juice should be fresh squeezed (substitute the word coffee for those who drink it), when pertinent the breads should be skillfully baked in houseġ000 S Jefferson Davis Pkwy #100, New Orleans, LA 70125 There a few “musts” that are required for a perfect RSJ breakfast joint. Most restaurants that are listed involved three or more visits. The primary guideline I followed while making this top-10 list was that I had to have visited the restaurant at least once in the past five months. Though there are dozens of others in each category that I have dined in which didn’t make the list. These are my personal favorites.Īccording to the New Orleans Convention and Visitors Bureau, there are more than 1,400 restaurants operating in New Orleans, today. This is not a ranking of overall quality from a critical/review standpoint. Everyone has varying tastes and preferences. There are a few items to note: This list purely subjective. Over the next four weeks I’ll list my top 10 dining experiences for breakfast, lunch, dinner, and brunch in New Orleans, one of the nation’s top-three restaurant cities. The following is the first in a summer-column series that will cover dining in New Orleans.
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