On Sunday, it will be five years since Hurricane Katrina and in that time a determined group of New Orleans residents and admirers have worked tirelessly to see that the city would recover and thrive again.  New Orleans simply could not go quietly into the night!  Recent non-stop headlines of the BP oil spill have again given an impression of disaster in the area.  However, as the AAA inspector with the pleasure of covering the Big Easy, I can testify that the seafood has never been sweeter, the music still swings and the art galleries and antique shops still have things you can’t get anywhere else.  

Strolling through the French Quarter or riding the street car through the garden district still provides that unique sense of place.  With so many cities starting to look alike, New Orleans proudly stands out with its culture and history on full display. 

Many cities boast of their many fine restaurants, but few places have dining ingrained in the culture like New Orleans.  Some things haven’t changed a bit, as the classic restaurants like Commander’s Palace, Brennan’s and Antoine’s soldier on offering timeless experiences.  The city has numerous restaurants that offer creative takes on classic cuisines in casual bistros and fine dining rooms.  You can have your choice of truly great restaurants every night and most all of them are in walking distance of your hotel.

On my most recent visit, I enjoyed a couple of really enjoyable relaxed dining experiences in the warehouse district and both were a pleasant walk from the many large downtown hotels and those closer to the convention center.   

At Herbsaint you can feel the rumble of the St. Charles streetcar when it rolls by the front door.  Chef Donald Link has been awarded the “best new chef-south” award by the James Beard Foundation in 2007 and is also the force behind the more recent success at Cochon restaurant.  Herbsaint was one of the first restaurants to reopen after Katrina, and has been going strong ever since.  Dinner features new southern cuisine that incorporates many local ingredients.  Menus change regularly and offer fresh local seafood, meats and pastas divided into appetizers, small plates and main courses. 

Herbsaint is also a great lunch stop with some outdoor seating in an appealing tree lined neighborhood.  I am not always a dessert lover, but the Louisiana blueberry upside-down cake with Creole cream cheese ice cream was beyond memorable.   The berries were perfectly balanced between sweet and tart and served in a warm cake with a delicate crust., The ice cream was a like a velvety frozen cheesecake.   I can still taste it now. 

A-Mano is a relatively new addition to the warehouse district dining scene. This small trattoria from chefs Adolfo Garcia and Josh Smith creates memorable flavors by doing it all “by hand” and taking their time.   Meats are cured and salamis are made in house and hang behind glass doors in the curing room for diners to see.  The central/southern Italian menu incorporates many of these cured meats as well as local produce and seafood.  The chef will occasionally feature a special five-course “farmer’s market” menu made up of items he found in the market that afternoon.  

My favorite item (which was from the regular menu) was the entrée of homemade pappardelle pasta with braised Mississippi rabbit and a porcini mushroom soffritto.  This was a happy and loving marriage of savory rabbit, earthy mushroom and tender pasta. 

These are but two of the myriad of superb restaurants in the city. It’s more than “okay” to come back and visit New Orleans; it’s as delicious and exciting as ever.