Optional Recommended Restaurants

Restaurant & Dining Recommendations

These restaurants come recommended by locals, visitors, and tourists. Many are within a few blocks of the Omni Royal Orleans Hotel. However, those that aren’t are a short ride by cab or ride share and well worth the trip.

Reservations for most of the listed restaurants may be made on their websites or on Open Table, https://www.opentable.com

Commander’s Palace

Commander’s Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans’ storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm.  The winner of seven James Beard Foundation Awards, Commander’s Palace has evolved into a culinary legend. When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to give the splendid old landmark a new look both inside and out including painting the outside the iconic “Commander’s Blue”.



Located steps off Bourbon Street in the heart of the French Quarter, Arnaud’s offers classic Creole Cuisine and exemplary service in beautifully restored turn of the century dining rooms. Since its inception in 1918, Arnaud’s has remained true to its traditions and courtesies.


Offering live Dixieland Jazz in the Jazz Bistro, romantic dinners in the Main Dining Room, cocktails in the award-winning French 75 Bar and an assortment of private French Quarter fine dining rooms, Arnaud’s offers the quintessential New Orleans dining experience.

Brennan’s A New Orleans Original Since 1946

Brennan’s Restaurant is a New Orleans restaurant tradition since 1946. Our innovative Creole menu borrows influences from French and Spanish ancestry with modern updates and distinct seasonal offerings. Old-world elegance inspired dining rooms, and personable, attentive service, create a unique and sophisticated experience.



Located on the corner of Fulton and Julia (200 Julia), Galliano Restaurant is the rustic, casual cousin of Restaurant Rebirth. Chef Ricky Cheramie twists traditional homestyle Cajun creations in a contemporary fashion to create a taste and feel of the bayous of Louisiana. Manny Pineda also works with his bartenders to develop a seasonal cocktail list and works diligently to deliver a boutique spirit selection; for our wine lovers he has developed a list exclusively for this menu.

Come join us for a true Louisiana dining experience!


Rebirth – Where the Locals Eat

Located at 857 Fulton Street, Restaurant Rebirth is the Warehouse District’s only destination for farm-to-table Cajun Creole cuisine. South Louisiana native Chef Ricky Cheramie creates food for the soul. We squeeze our own sugar cane juice for simple syrup, sugar cane vinaigrette, and creole mustard sugar cane glaze.



In existence before “New Orleans” even bore its name, and having served as a Spanish armory, Tujague’s restaurant has survived decades of war, depression, fire and plague to bring you a tradition of culinary excellence undiminished today.

Tujague’s is the second oldest restaurant in New Orleans, the birthplace of brunch and home to the oldest stand-up bar in America, but first and foremost, Tujague’s is a neighborhood restaurant, located in America’s oldest neighborhood—the French Quarter. Steeped in foodie lore, Tujague’s is undeniably one of New Orleans’ most famous and historic restaurants.


Desire Oyster Bar

A Renowned Bourbon Street Bar

Enjoy one of the most authentic culinary experiences in New Orleans at Desire Oyster Bar & Restaurant. Situated on the world-famous Bourbon Street, our restaurant is known for its Louisiana-style delicacies and distinctive interior design.

Desire Oyster Bar & Restaurant link

Mr. B’s Bistro

Mr. B’s is one of the brightest stars in the New Orleans restaurant scene. Nestled in the heart of the French Quarter, Mr. B’s Bistro is located at the corner of Royal and Iberville Streets. Cindy Brennan and her famous restaurant family opened Mr. B’s in 1979 and it has become a true French quarter fixture famous for deft cooking of regional specialties in a casual bistro settings.



Welcome to Muriel’s Jackson Square. Join us for contemporary Creole Cuisine seven nights a week, Saturday Brunch and Sunday Jazz Brunch. Our kitchen is led by Executive Chef Erik Veney, a graduate of Johnson & Wales and a veteran culinary leader in New Orleans. 

The epitome of decadence, opulence, and mystery that surrounds the French Quarter, coupled with Chef Erik Veney’s contemporary Creole cuisine. Enjoy a street side lunch or relaxed dinner with friends surrounded by an inviting ambiance on our first floor. Our second floor offers a provocative sensory private dining experience.



Located in the Heart of The French Quarter & started in 1965 by Frank Gagliano Sr as a small storefront deli serving famous PoBoys and Muffuletta sandwiches, Frank’s catered to people such as riverfront workers, local courthouse employees and the Who’s Who in New Orleans, including celebrities like Frank Sinatra.

Frank’s sold hundreds of sandwiches a day. In 1981 Frank Jr turned the small store front deli into a restaurant serving the finest local seafood, steaks, and Sicilian Italian dishes. The Venezia room, which is located upstairs seats 65 with an outside balcony overlooking the Historic French Quarter. Downstairs seats 35 which still has the ambiance of a small deli with a to go counter.


Gumbo Shop

New Orleans is a Mecca of culinary temptations and as a native I wouldn’t want it any other way. Temptation and atonement are part of our culture. With religious roots that are primarily Catholic, thanks to our French founders, the church affects our calendar in a rather unique way: we celebrate Mardi Gras, or Fat Tuesday, the final day of feasting before 40 days of Lent. The traditional abstinence from meat during this time leading up to Easter means that we have to “sacrifice” by enjoying the bounty from nearby waters: fish, shrimp and oysters from the Gulf of Mexico, crabs from Lake Pontchatrain, and crawfish from area swamplands.

In New Orleans, the French influence over local cooking was just the beginning. Throughout the years African slaves were often the cooks. Through one of the nation’s busiest ports have come new citizens from Germany, Ireland, the French Caribbean Islands, Italy, Greece, Croatia and more recently, Asia. The Choctaw Indians were already living in this swampy mosquito-infested piece of land, below sea level and shaped like a crescent on the Mississippi River. They introduced powdered sassafras or file_ which they called “kombo” to settlers as a staple for one of many styles of the indigenous soup we call gumbo – from the African word “kingumbo” meaning the vegetable okra. A gumbo usually contains either file_ or okra as a thickener. Just as gumbo is a blend of many cultures, so is the origin of the word. However, the base of most gumbos is “roux” – flour and fat with seasonings that is browned to provide an almost nutty flavor.    504-525-1486

Felix’s Restaurant and Oyster Bar

Back in the 1940’s, Felix’s put the New Orleans oyster bar on the map, creating a place where oyster-lovers could ‘belly up to the bar’ and have the freshest oysters shucked right in front of them. Felix’s fast became a New Orleans’ institution that drew a devoted local, national, and international following which has inspired generations of oyster fans.