6 Food Landmarks in New Orleans You Need to Visit
6 landmarks with verified facts and stories
Café Du Monde
800 Decatur St, New Orleans, LA 70116
Café Du Monde has been serving beignets and café au lait from the same French Market location since 1862, and it has never closed — not for holidays, not for hurricanes (it reopened after Katrina within weeks), and not for the small matter of the menu having exactly three items: beignets, café au lait, and orange juice.
Central Grocery & Deli
923 Decatur St, New Orleans, LA 70116
Central Grocery is a single-counter Italian deli on Decatur Street that has been making the same sandwich since 1906 — and that sandwich, the muffuletta, is one of the foundational foods of New Orleans.
Commander's Palace
1403 Washington Ave, Garden District, New Orleans, 70130, United States
Commander's Palace is the most important restaurant in New Orleans — a Garden District institution that has been defining Creole fine dining since 1880 and has launched more famous chefs than any culinary school in America.
French Market
1235 N Peters St, French Quarter, New Orleans, 70116, United States
The French Market is the oldest continuously operating public market in the United States — a six-block stretch of covered stalls along the Mississippi riverfront that has been selling food, goods, and whatever else New Orleans needs since 1791.
Magazine Street
Magazine St, New Orleans, LA 70130
Magazine Street is a six-mile commercial corridor running through the Garden District and Uptown that functions as New Orleans' independent shopping spine — a street where locally owned boutiques, galleries, restaurants, and vintage shops outnumber chains by a ratio that most American cities have given up trying to achieve.
Willie Mae's Scotch House
2401 Saint Ann St, Treme, New Orleans, 70119, United States
Willie Mae's Scotch House serves what the James Beard Foundation has called 'America's best fried chicken' — a distinction earned by Willie Mae Seaton, who opened the restaurant in 1957 in a small house in Tremé and spent the next five decades perfecting a recipe that involves a wet batter, a hot skillet, and a level of patience that fast-food chains can't replicate.
Explore food in New Orleans
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