New Orleans, Louisiana

Inspired by the heritage and culture of Southern cooking, Boucherie shares the spirit of traditional New Orleans festivals and familial celebrations known as "boucheries." The meats are all smoked, cured, and aged in house, and the seafood and grains are purchased locally. Chef Nathaniel Zimet is a certified winner of Food Network's "Chopped."

With a garment of turquoise and white turrets and columns, Commander's Palace is the Victorian gem of the Garden District. The cuisine is a delightful marriage of haute Creole and modern American fare, from meats and seafood to fruits and vegetables. Commander's Palace is proud to declare that 90% of their ingredients come from within 100 miles of the restaurant. Shorts and t-shirts are not allowed and jackets are required for dinner. Men must have closed-toe shoes.

Restaurant August is the brainchild of famed chef John Besh. Located in the historic French-Creole building in the Central Business District, Restaurant August features fresh, contemporary French cuisine with a nod to Besh's southern Louisiana roots. Warm hardwood floors, mahogany paneling, gallant columns, and antique mirrors give the interior a touch of majesty. There are three dining rooms and a two-story wine room.

Consistently praised for their excellent food, service, atmosphere, and value, Zea Rotisserie & Grill serves "inspired American" cuisine. Succulent appetizers, scintillating soups, sandwiches, salads, fresh seafood, and rotisserie platters of the day alight the menu.

Formerly a neighborhood bar, Clancy's evolved in 1983 to become the fine dining establishment it is today. It is one of New Orleans' top suppliers of classic Creole cuisine. Clancy's has an impressive wine cellar. Fried oysters with brie and grilled lamb chops Webster are just two items to be found on the menu.

Goat cheese crouton with mushrooms in Madeira cream, Caribbean pumpkin soup with coconut, or smoked duck sandwich with cashew peanut butter and pepper jelly. These are just three of the tantalizing "New World" cuisine options available at Bayona, one of the most progressive restaurants in New Orleans, located in a 19th-century Creole cottage. And for dessert, how about chocolate-bourbon panna cotta or mango cheesecake flan with pistachio crust?

This welcoming, friendly pizzeria fast-bakes its pies in an 800°F oven brought all the way from Naples, and the dough used also follows the Neapolitan fashion. The pizzas here, in short, are very authentic and simply delicious. Other alternatives tend to center around cured meats and are also well worth a try.

Another prime seafood restaurant, Bourbon House focuses on local and seasonal food, and is home to some of the freshest Louisiana oysters, served either straight up or topped with champagne mignonette and Cajun caviar. The menu mixes classic New Orleans Creole dishes with new innovative combinations, and the location, overlooking Bourbon Street, is right in the heart of the party.