Morrow ' s
bread pudding . While you can ’ t go wrong with anything on the menu , the crawfish bread appetizer is not to be missed . This bite full of bliss melds crawfish tails into a multiple-cheese , creambased sauce spooned atop French bread , finished with more cheese then popped into the oven creating crisp , cheesy perfection . If you can ’ t get enough mudbugs , Morrow ’ s Creole crawfish pasta , an ultra creamy Alfredo-style pasta sauce kicked with up with a liberal amount of Creole spices and crawfish tails , then topped with a couple pieces of golden-brown fried catfish will surely hit the spot .
SOBOU | sobounola . com Created by the Commander ’ s Family of Restaurants , SoBou specializes in casual Louisiana-inspired fare and creative craft cocktails . Chef Nick Ocheltree , who recently took over as executive chef , brings his unique dishes and passion for using fresh , local ingredients to the SoBou kitchen . While the menu often changes , tasty small plates like the boudin trail ( grilled pork boudin link , cracklins and crusted boudin ), shrimp and Tasso corndogs with pepper jelly and pickled okra , and duck and sweet potato beignets with chicory coffee ganache and foie gras fondue are perfect for sharing . Be sure to check out the Bar Chef Table , featuring a one-of-a-kind cocktail and cuisine pairing menu that takes the exclusivity of a Chef Table and adds a spirited spin . The SoBou Bar Chef Table
offers guests three cocktail and food pairings — unique for each guest — created by the expert bar and culinary team . At the end of the experience , each guest receives a “ SoBou Members Only ” doubloon , which can be used at a future visit for special discounts and secret perks . Looking for a place to kick back during French Quarter Festival ( Apr . 21 – 24 ) and suck down some crawdads ? Grab a seat in the courtyard to enjoy live music and a New Orleans-style crawfish boil .
MAHONY ’ S ORIGINAL PO-BOYS & SEAFOOD mahonyspoboys . com Since 2008 , Mahony ’ s has been a New Orleans staple , originally serving up generously stuffed poboys from a small , converted cottage on Magazine St . Ten years later , a second location was added in the French Quarter , which boasts seating for over 100 , a sprawling bar , an expanded menu , oyster bar , and even a vintage Ford GT in the dining room . While po-boys still reign supreme at both spots , here you ’ ll find equally as delicious local classics like gumbo , red beans and rice , blackened catfish , jambalaya and more . If you ’ re lusting after Louisiana crawfish , then this is your place with appetizers such as crawfish nachos ( tortilla chips topped with pimento cheese queso , lettuce , jalapenos and fried crawfish tails ) and étouffée fries topped with cheddar and loaded crawfish étouffée .
14 | The French Quarterly