Founded by France, relinquished to Spain and acquired by the United States through the Louisiana Purchase, New Orleans has centuries of history behind its rich culinary identity. But in recent years, the city has enjoyed a dynamic revitalization. Chefs are building on the traditions that draw from African, Caribbean, Native American and early European influences, combining them with the food of Germany, Italy, Vietnam and later waves of immigrants. Now NOLA is considered a global food destination—and one with a passion for great wine.
These 12 restaurants exemplify the Crescent City’s knack for culinary innovation, while also offering Restaurant Award–winning wine programs packed with excellent selections from California, France, Italy, Spain and beyond. For even more great wine spots in New Orleans, check out these bar and restaurant recommendations from leading sommeliers as well as our complete list of NOLA Restaurant Award winners.
Beyond the Big Easy, there are more than 3,700 Wine Spectator Restaurant Award winners around the world that are ripe for exploration, including the 95 Grand Award recipients that hold our highest honor (63 of which are in the U.S.).
Do you have a favorite you’d like to see on this list? Send your recommendations to restaurantawards@mshanken.com. We want to hear from you!
Brennan's Restaurant
417 Royal St., New Orleans
Telephone (504) 525-9711
Website brennansneworleans.com
Grand Award
Housed in a distinctive, salmon-pink mansion, Brennan's Restaurant has become a landmark of the New Orleans dining scene since opening in the French Quarter in 1956. Brennan's lost its Grand Award–winning cellar to the aftermath of Hurricane Katrina, but rebuilt the program and reclaimed the award in 2021. Today the cellar boasts approximately 3,000 selections.
What’s on the Menu
The Brennan’s team describes the restaurant’s cuisine as “nouvelle Creole,” and the menu delivers elevated takes on turtle soup, seafood gumbo and other local staples. Guests can also choose from a slew of signature dishes from chef Ryan Hacker, including gulf fish amandine (encrusted in Marcona almonds) with preserved lemon butter, a cane syrup–braised lamb shank with sunchokes and a seared filet mignon with dauphinoise potatoes.
Wine List Highlights
The 17,000-bottle inventory is stored in what was formerly a carriage house with stables. The program’s main focuses are Burgundy and other French wine regions, namely Bordeaux and the Rhône Valley, to commemorate the city’s historical ties to France. California and Italy are also strengths of the program. Throughout the list are dozens of verticals from leading wineries such as Burgundy’s Denis Mortet and Ramonet and Napa Valley’s Harlan Estate. For those looking to pop some bubbly, Brennan’s has vintage Champagne selections that go back to 1959.
Commander's Palace
1403 Washington Ave., New Orleans
Telephone (504) 899-8221
Website commanderspalace.com
Grand Award
Open for more than 130 years, Grand Award winner Commander’s Palace continues to attract droves of patrons today while remaining a bastion of old-school Louisiana charm. In the heart of the Garden District, the restaurant has employed many outstanding chefs, including Paul Prudhomme, Emeril Lagasse, Tory McPhail and the late Jamie Shannon. Leading restaurateur Ella Brennan, who died in 2018, elevated the restaurant to a global icon. With its recognizable blue-shingled exterior, live jazz band during brunch and comforting Creole cuisine, Commander’s embodies the spirit of Crescent City hospitality.
What’s on the Menu
Chef Meg Bickford serves up traditional NOLA staples enhanced with seasonal ingredients. Under her leadership, Commander’s strives to source 90 percent of its ingredients from producers within 100 miles of the restaurant. The turtle soup au Sherry, with egg and crushed lemon, has been a menu staple since Commander’s opened in 1893. Today, guests will also find dishes such as pecan-crusted Gulf fish with Prosecco-poached crab, boudin-stuffed quail with a Grand Marnier–Cognac jus and roasted delicata squash over wilted spinach and a butternut velouté.
Wine List Highlights
Overseen by wine director Dan Davis, Commander’s wine list offers 2,600 selections from around the world, showing strength in Bordeaux, Burgundy and Napa Valley. Among the 18,500 bottles in the cellar, guests will find Domaine Leflaive Bâtard-Montrachet and Harlan Estate Napa Valley. As for showstoppers with plenty of age, a nearly century-old bottle of Château Cos d'Estournel St.-Estèphe 1928 is available. There’s also a wide selection of global Rieslings that pair well with the restaurant’s rich cuisine.
Emeril’s
800 Tchoupitoulas St., New Orleans
Telephone (504) 528-9393
Website emerilsrestaurant.com
Grand Award
After a substantial renovation, Grand Award winner Emeril’s reopened its doors in 2023 with a remodeled dining room and new wine bar. But there was another notable change: E.J. Lagasse, son of the restaurant’s renowned founder, Emeril Lagasse, took over as the new head chef, after helping steer the transformation of the menus (as well as the new design of the space). The redesigned dining room has a modern lounge feel, with large sofas, abstract paintings and a floor-to-ceiling glass wall that separates the kitchen from the dining area. The new wine bar offers a more casual experience, featuring an à la carte menu along with exposed brick walls and high ceilings that harken back to the building’s original use as a warehouse.
What’s on the Menu
E.J.’s tasting menus build on his father’s legacy of delivering traditional New Orleans cuisine with sophisticated, creative flair. Highlights from the dinner tasting menu include smoked salmon cheesecake with Kaluga caviar, an oyster stew with hon-shimeji mushrooms and cobia with root vegetables. It’s not unusual for the menu to highlight seasonal specialties, with recent dishes including crawfish pie, quail risotto and Portuguese caldo verde soup. For lighter fare, look to the wine bar’s bites menu, which features crab beignets, fried oyster bao buns and shrimp toast. And on Fridays, Emeril’s serves a special lunch tasting menu, complete with caramel-drizzled banana cream pie for dessert.
Wine List Highlights
Head sommelier Chelsea Palmer manages the 3,800-label wine program, which is shared by the main restaurant and the wine bar. The list is packed with verticals from some of the world’s most acclaimed wineries, including France’s E. Guigal (each of the domaine’s La La wines are available across many vintages), Lebanon’s Château Musar and Italy’s Bartolo Mascarello. Napa Cabernets are also well represented, with selections from Opus One, Shafer and others. More than 100 magnums are offered, including a vertical of Château Palmer from 2005 to 2016. At the wine bar, the by-the-glass list showcases rarer styles such as Slovenian rosé, Portuguese bubbly and Umbrian orange wine.
Clancy's
6100 Annunciation St., New Orleans
Telephone (504) 895-1111
Website clancysneworleans.com
Best of Award of Excellence
Clancy’s is a neighborhood institution that’s been long beloved by locals and tourists alike. Near Audubon Park in a classic shingled building, with French doors and a cozy yet lively dining room, the restaurant exudes true NOLA spirit. The atmosphere is made all the more exciting thanks to Clancy’s extensive collection of wine and spirits.
What’s on the Menu
Founded by Ed and Betty Clancy in the 1940s, Clancy's was transformed into a fine-dining establishment and wine destination after former waiter Brad Hollingsworth bought it in 1987. (Hollingsworth passed away in October 2024.) Today, the restaurant continues to champion classic Creole cuisine through dishes such as fried eggplant with aioli, deviled eggs rémoulade and a smoked chicken–andouille gumbo. For larger plates, look to the lobster–wild mushroom risotto, sautéed Gulf fish with cornbread and pan-roasted chicken Tchoupitoulas atop root vegetables.
Wine List Highlights
Current owner Brian Larson, the restaurant’s former chef and Hollingsworth’s stepson, oversees a 750-selection wine list that's held a Best of Award of Excellence since 2004. Selections from California, France (particularly Burgundy and the Rhône Valley) and Oregon are the most prominent. The program features plenty of bottles under $100 along with splurges, such as a vertical of Opus One going back to the early 1990s. Also on offer are Schramsberg bubblies (in addition to an extensive Champagne collection), Brewer-Clifton Chardonnays and Chateau Montelena Cabernet Sauvignons (with plenty of vertical depth).
Galatoire's
209 Bourbon St., New Orleans
Telephone (504) 525-2021
Website galatoires.com
Best of Award of Excellence
A popular French Quarter mainstay, Galatoire’s has delighted diners since opening in 1905. The restaurant is set primarily in a bustling first-floor dining room, with several private dining rooms on the second floor, which also features a classic Bourbon Street balcony. Consistency is something Galatoire’s has prided itself on since the beginning, ensuring its culinary approach and reservation policies have seen little change throughout the decades.
What’s on the Menu
A New Orleans native, chef Phillip Lopez offers traditional Creole cuisine across an à la carte menu, staying true to the restaurant’s origins with dishes such as duck-andouille gumbo, chicken Clemenceau with Brabant potatoes (aka Louisiana fries) and shrimp étouffée with steamed rice. Galatoire’s also offers an abbreviated pre-theater menu, with a choice of appetizer, entrée and dessert.
Wine List Highlights
Wine director Morgan Fouss oversees a list of approximately 1,500 selections, concentrating heavily on France and the U.S. West Coast. Salon Brut Blanc de Blancs Champagne Le Mesnil is among the impressive vintage Champagnes, while 1986 Château Margaux shines in the Bordeaux lineup. The 10,000-bottle cellar also includes selections from Domaine de la Romanée-Conti, including the Burgundy house’s Romanée-Conti 2007.
Broussard's Restaurant & Courtyard
819 Conti St., New Orleans
Telephone (504) 581-3866
Website broussards.com
Award of Excellence
Situated in the center of the French Quarter, Broussard's Restaurant & Courtyard has been serving French-Creole haute cuisine for more than a century. With multiple opulent dining rooms, a full-service courtyard and its Empire Bar, Broussard’s is a wine-and-food destination that’s not to be missed.
What’s on the Menu
Head chef Chris Fagan upholds the traditions of Creole fine dining while ensuring that Broussard's menus stay fresh and seasonal. Across the à la carte dinner menu are regional staples such as blue crab cakes with ravigote sauce, barbecued shrimp over popcorn rice and sea scallops Grenobloise (a lemon-caper butter sauce) with sautéed kale. Broussard’s also hosts a jazz brunch on Friday, Saturday and Sunday, with starters such as deviled eggs, baked Camembert and warm skillet cornbread, while chicken and waffles, pork belly eggs Benedict and quiche Lorraine are featured entrées.
Wine List Highlights
Comprising approximately 250 labels, Broussard’s Award of Excellence–winning wine list is overseen by general manager Jessica Rann. U.S. and French wines are the main strengths, including Oregon and Washington reds and whites, as well as bottlings from Burgundy, Loire Valley and Rhône Valley. Some notable producers include the Loire’s Hubert Brochard and the Rhône’s Jean-Luc Colombo in France, as well as Roco from Oregon’s Willamette Valley.
Chemin à la Mer
Four Seasons New Orleans, 2 Canal St., New Orleans
Telephone (504) 434-5898
Website cheminalamer.com
Award of Excellence
There’s something particularly alluring about the prospect of fine dining alongside the Mississippi River. Experience it for yourself at Chemin à la Mer, an Award of Excellence winner inside the Four Seasons New Orleans. With stunning views of the water (even better on the restaurant’s deck), a range of impressive seafood dishes and a France-focused wine list, this establishment delivers NOLA refinement in spades.
What’s on the Menu
Seafood and steak form the core of the American menu from chef Donald Link (who owns several fine-dining restaurants in New Orleans with partner and fellow chef Stephen Stryjewski). Oyster bar options include a seafood tower (mussels, ceviche, oysters and Louisiana shrimp), tuna crudo, shrimp Raphael (a shrimp cocktail variation with cucumber, tomatoes and a Champagne vinaigrette) and more. Across the appetizer menu are options such as crawfish gratin, beef tartare and a signature seafood gumbo comprising crab, shrimp, oysters, okra and rice. Seafood is represented across the entrées with dishes such as Ōra King salmon with beluga lentils and pan-seared Gulf shrimp with a risotto cake, while filet mignon, New York strip, rib eye and other cuts of prime beef are also on offer.
Wine List Highlights
Chemin à la Mer’s wine list exceeds 250 selections and leads with Champagne and other bubblies, with bottlings from Henriot and other well-known producers. From there, the list segues into a diverse selection of French bottlings, including shellfish-friendly Muscadet, mouthwatering Vouvray and Louis Latour red Burgundy, with Sta. Rita Hills Chardonnays and Carneros Cabernet Sauvignons from California, as well as picks from farther afield. Adding to the fun, the by-the-glass selection features a revolving roundup of pinks as part of its Rosé Roulette.
Effervescence
1036 N. Rampart St., New Orleans
Telephone (504) 509-7644
Website nolabubbles.com
Award of Excellence
True to its name, Award of Excellence winner Effervescence puts sparkling wines front and center. Founded in 2017, this French Quarter wine lounge showcases global bubblies alongside small plate pairings. With ample by-the-glass pours and flight selections, plus a robust fizzy cocktail program, Effervescence celebrates the intricacies and splendors of sparkling wine.
What’s on the Menu
Chefs Brenna Sanders and Evan Ingram’s French-leaning menu is tailored for bubbly and changes often to showcase seasonal ingredients. Think of the food as elevated party fare, with recent menu offerings including caviar deviled eggs, lobster-avocado toast and candied Gulf oysters. A menu mainstay is the house-made popcorn, seasoned with pimentòn and olive oil and served in vacuum-sealed bags. Effervescence also hosts a bagel brunch on Sundays, complete with a full spread of accoutrements and caviar add-ons.
Wine List Highlights
Wine director Crystal Hinds oversees a list of more than 300 selections, focusing primarily on Champagne. Also on offer are bubblies from California, Italy and Spain, plus a diverse selection of still white, rosé and red wines from France, South Africa and beyond. Notably, Effervescence highlights German sekt and English sparklers across its list, as well as less-common pétillant naturel bottlings. Nearly two dozen sparkling wines are served by the glass, including Gruet and Krug selections. And that’s not to mention the rotating flight program, with recent themes including “Never Have I Ever” (a sampling of varied and unusual wines) and “Go Big or Go Home” (a showcase of famous Champagne houses).
GW Fins
808 Bienville St., New Orleans
Telephone (504) 581-3467
Website gwfins.com
Award of Excellence
Given the city’s proximity to major bodies of water, it’s no surprise that New Orleans cuisine has historically centered on seafood. A case in point is Award of Excellence winner GW Fins on Bienville Street, just around the corner from bustling Bourbon Street. Since opening in 2001, the restaurant has remained committed to celebrating exceptional fish from across the globe in its dishes.
What’s on the Menu
Chef Michael Nelson’s menu changes daily to prioritize fresh-caught fish. Across the seafood-forward appetizers are options such as lobster dumplings with a white fish mousseline, barbecued shrimp with goat cheese grits and Sicilian tuna meatballs over polenta and a tomato ragù. As for entrées, standout dishes include wood-grilled swordfish with Brussels sprouts, Parmesan-crusted drum with asparagus and a sea scallop carbonara with pappardelle pasta and fresh peas. The dessert menu also impresses with treats such as crème brûlée, bread pudding and a concoction called “Coconut on the Half Shell” (coconut sorbet in a chocolate shell with cocoa clusters).
Wine List Highlights
California is the focal point of wine director Terrance Green’s approximately 115-label list. Among the by-the-glass options are Ramey Chardonnay, Dr. Loosen Riesling and various sparkling wines, including Champagne, bubbly from Mendocino, California, and brut from Willamette Valley, Oregon. The bottles list is packed with seafood-friendly pairings, including La Crema Chardonnay, Elouan Pinot Noir and The Prisoner Wine Company Zinfandel, along with a wide range of Cabernets to match with heartier fare.
Jack Rose
Pontchartrain Hotel, 2031 St. Charles Ave., New Orleans
Telephone (504) 323-1500
Website jackroserestaurant.com
Award of Excellence
Award of Excellence winner Jack Rose provides contemporary New Orleans dining in the Garden District’s historic Pontchartrain Hotel. A few blocks from the Southern Food & Beverage Museum, the restaurant entices patrons with a lively dining room decorated with emerald curtains, hanging plants, chandeliers and colorful art (including painted butterfly sculptures).
What’s on the Menu
Chef Brian Landry’s à la carte dinner menu emphasizes regional Southern cuisine. Some standout starters include pork cheeks over polenta, a duck-andouille gumbo with popcorn rice and Creole beef calas (fried rice balls) with a hickory aioli. Across the mains are savory options such as fried chicken Parmesan with red gravy, swordfish with an artichoke tapenade and a dish dubbed “Fish in a Bag” (with crab boil butter, fingerling potatoes and corn). It’s worth saving room for dessert, as the treats on offer are complemented by a curated selection of cordials, digestifs, cocktails and sweet wines.
Wine List Highlights
American, French and Italian wines form the core of wine director Emery Whalen’s 170-label list. This includes Champagne from Charles de Cazanove and California Cabernet from Eberle, along with selections of Chablis, Languedoc-Roussillon rosé, Bordeaux and more. The by-the-glass menu is concise yet diverse, and parties of up to eight can spring for the large-format Disco Punch cocktail comprising vodka, orange liqueur, cranberry bitters, lemon juice and sparkling wine.
MaMou Restaurant
942 N. Rampart St., New Orleans
Telephone (504) 381-4557
Website mamounola.com
Award of Excellence
Prominent New Orleans sommelier Molly Wismeier and chef Tom Branighan founded MaMou Restaurant in 2022, establishing a cozy, convivial eatery in the French Quarter dining scene. Wismeier and general manager/wine director Lily Stagg’s vinous focus is illustrated through a collection of fully stocked wine fridges, which line one wall of the colorful restaurant. The wine joins a classically French menu with Creole influences. Stagg says, “MaMou is a dinner party every night.” The space’s statement mirrors, hanging flower bouquets and old-school brasserie wood chairs and tables reflect the exuberant, fun-loving atmosphere of the surrounding area.
What’s on the Menu
Moules Provençale, steak tartare and other classic French dishes make up the bulk of Branighan’s menu. But regional flavors come through too with the use of crawfish, blue crab and fish sourced directly from the Gulf of Mexico. To finish the meal, there are several plats sucrés (sweet plates) to choose from, such as rice pudding with caramel and strawberries, lemon madeleines with crème anglaise and a rum cake that’s soaked in a fruity syrup and flambéed tableside.
Wine List Highlights
MaMou’s 95-label list is predominantly French, with offerings from well-known producers such as Bordeaux’s Château Pavie, the Rhône’s Domaine du Pégaü and Burgundy’s Louis Jadot. There’s a strong showing from U.S. wineries as well, with selections from Sonoma’s DuMol and Napa’s Spottswoode in California, among others. Or, if you’re looking for just a glass, consider the ever-changing selection of wines served via the Coravin preservation system.
Ralph’s on the Park
900 City Park Ave., New Orleans
Telephone (504) 488-1000
Website ralphsonthepark.com
Award of Excellence
A new Award of Excellence winner in 2024, Ralph’s on the Park overlooks the natural beauty of the abutting City Park. The culinary team serves up seasonal menus of fresh seafood and Creole-inspired dishes complemented by a 210-selection wine program, much of which is on display for guests to view while dining.
What’s on the Menu
Across brunch, lunch and dinner menus, executive chef Christopher Vazquez highlights locally sourced seafood, meat and produce. For dinner, appetizers include étouffée-inspired crab and Gulf shrimp risotto with Cajun seasoning, fried oysters with a house-made rémoulade and duck crepes with sautéed mushrooms and warm brie. Blackened redfish with a celery root–apple purée leads the entrées, with other standout plates including Cajun-spiced venison with a sweet potato purée and a Louisiana seafood fettuccine with house-made pasta and farmers market–sourced herbs and vegetables. On Saturday and Sunday, Ralph’s offers a three-course brunch for $45 in addition to à la carte options.
Wine List Highlights
Wine director Arthur Hudson oversees a 200-label wine list (with an inventory of approximately 900 bottles), with many options offered by the glass or half-bottle. (There’s a wide selection of large-format bottles as well). The program is well-rounded but shows particular strength in California, France and Italy, with Napa Cabernet, Bordeaux, Burgundy, Tuscan Sangiovese and Piedmont Nebbiolo making up the majority of the list. Some choice selections include Paolo Scavino’s 2014 Barolo and Domaine de la Romanée-Conti’s Echézeaux and Vosne-Romanée Cuvée Duvault-Blochet bottlings from the 2020 vintage.
Edited by Collin Dreizen, Chris Cardoso, Julia Larson, Olivia Nolan, Greg Warner and Megan Tkacy.
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