What do you think of when you hear “contemporary coastal?” To me or executive chef Robert Vasquez, it means Briquette, our latest addition to New Orleans’ Warehouse District.

Briquette translates to charcoal, and it’s at the heart of our menu, which is bursting with fresh takes on grilled seasonal seafood. The restaurant offers a contemporary atmosphere as a natural extension of a Warehouse District apartment living room. Guests will feel at home in the community-centered space with exposed brick and reclaimed wood.

To polish off our vision, we’ve cultivated handmade cocktails and wines to pair with our seafood dishes.

– Anna Tusa, Tusa Restaurant Group

Everyone enjoys their restaurants, but have you heard the story behind the trio who founded Zea Rotisserie & Bar, Mizado Latin Kitchen and Semolina? The Taste Buds chose to team up, linking their love of international flavor, while working together in Hawaii over 20 years ago.

As their concepts rapidly grew, the Taste Buds look forward to continual expansion, most recently with the newest Zea location in Denham Springs, LA. There’s also Taste Buds Catering and Events, drawing on the menus from all three restaurants to provide options from casual parties to corporate events.

Learn more about Taste Buds Management here.

– Renee LeBouef, Gambel Communications

One of the newest editions to the Carondelet corridor in the CBD, Seaworthy is a restaurant full of surprise and delight. This new restaurant is a collaboration between The Ace Hotel and New York-based Grand Banks Oyster Bar.

Seaworthy boasts a medley of seafood dishes in a discrete location near the Ace Hotel. From cultivated oysters on the half shell to blue crab toast, the restaurant’s menu offers guests twists on old favorites.

The restaurant is another in a long line of new openings along Carondelet and signals the continued resurgence of the CBD, especially for the young professional.

Read more about Seaworthy at NOLA.com.

– Sarah H. Centorino, The New Orleans 100

Dryades Public Market was created with the mission to offer affordable and high quality food in Central City. By leveraging partnerships with local, statewide and regional producers, the Market provides a myriad of foods at its location on Oretha Castle Haley.

The Market hopes to drive further economic development in the area, and, with spots like Roux Carré and People’s Health Jazz Market popping up within a few blocks, it isn’t quite so hard to imagine this mission being accomplished.

If its mission isn’t enticing enough to attract customers, its product offerings and architectural beauty will. Click here to see.

– Sarah H. Centorino, The New Orleans 100

The iconic Pho Tau Bay that reopened this May is back and better than ever on Tulane Avenue. A Gretna landmark until 2015, the restaurant offers flavorful Vietnamese cuisine.

Pho Tau Bay originally opened in 1982 and has had a loyal following ever since. Because of New Orleanians’ penchant for spices and our city’s geographic location, Vietnamese has always been a deliciously popular cuisine.

Guests can dine in or carry out pho, bun and spring rolls from the recently renovated building. Its hours are limited with carry-out available until 7PM, but the flavor makes it worth the extra thought.

– Sarah H. Centorino, The New Orleans 100

St. Roch Market in the Bywater was built in 1838. Now, it’s a combination of restaurants, bakeries and bars.

In fact, the idea behind St. Roch is to provide new restaurant and bar concepts with the ultimate platform to grow a food brand and build consumer exposure. Vendors lease stalls in St. Roch to sell their tasty creations. Once purveyors have received proper exposure and capital, they can move on to establishments of their own.

By striving to set up small businesses for success, St. Roch is a prime example of the positive revitalization happening in neighborhoods throughout New Orleans.

– Sarah H. Centorino, The New Orleans 100

Chef Emeril Lagasse opened his newest restaurant this past September in the Warehouse District. Meril, named for his daughter, features a variety of dishes from around the world. From Korean beef to tamales to pasta, Meril offers something for every taste.

Meril takes its cues from New Orleans; everything, from its chef de cuisine to its coffee, was born and bred in the Crescent City.

Nestled in the heart of the Warehouse District, Meril provides a casual atmosphere compared to Lagasse’s other restaurants. The seasonal cocktails are easy to drink at the horseshoe bar, and dinner entrees don’t exceed $20.

Read more about Meril on The Advocate’s website.

– Sarah H. Centorino, The New Orleans 100

This month, French Truck Coffee will open its third location. The cafe, found on Chartres Street, will be located inside May & Ellis, a new luxury condominium building.

This is the next step in French Truck Coffee’s continued growth. In 2016, the brand opened its second location, on Dryades Street. It is also the featured coffee in eateries such as Drip and Rouler and is expanding its presence in Texas and Tennessee.

The opening is part of the larger story of the rise of specialty coffee in New Orleans, where java drinkers value small batches and atmosphere over well-known logos.

Read more about French Truck’s move in Canal Street Beat.

– Sarah H. Centorino, The New Orleans 100

Cafe Henri quickly has become a Bywater favorite by offering classic cocktails and a neighborhood vibe. The cafe, created by the owners of Cure and Cane & Table, features a changing menu with items ranging from fried oysters and pasta to beef carpaccio.

While its name sounds high-end, Cafe Henri provides families with a casual environment where they can eat great food at an affordable price.

The owners have been known to screen a game and have Mario Kart tournaments at the restaurant. The cafe does not accept reservations, so plan accordingly to enjoy your evening of food and fun.

Read more about Cafe Henri at NOLA Eater.

– Sarah H. Centorino, The New Orleans 100