FRENCH QUARTER. Located in the French Quarter, this restaurant occupies a 200-year old cottage with three lovely dining rooms and a romantic courtyard. Chef Susan Spicer features her New American/International cuisine with specialties such as eggplant caviar, black bean cakes with sweetbreads, and grilled duck. Recipient of the DiRoNA award.

UPTOWN. Removed from the tourist traffic, this classy Uptown dining room's a hit with the locals. The skilled waitstaff, clad in tuxedos, deliver plates of Nouvelle Creole cuisine and introduce the impressive wine and scotch collection. Once you dig into one of the kitchen's specialties, like fried oysters with brie or the paneed veal, you'll understand why the restaurant's so busy.

WAREHOUSE DISTRICT. American French cuisine is the star at this recently renamed restaurant. Herbsaint, formerly Bizou, features a new chef and a new, innovative menu. Culinary creations include vegetarian antipasto shrimp with green chile grit cakes at lunch. For dinner, the menu features items such as mustard seed crusted salmon with scallion rice, or sautéed pork tenderloin in smothered greens. Diners are surrounded in a contemporary minimalist decor that showcases elegant lighting. The menu features a stellar wine list and reservations are recommended, even for lunch.

FRENCH QUARTER. Nouvelle Creole-American cuisine is served at this fabulous bistro which is one of Emeril Lagasse's restaurants in New Orleans. Try the Louisiana crab cakes or the double-cut pork chops. What makes this Emeril restaurant different is the wood-burning oven gourmet pizzas. A local and tourist favorite! It is a good idea to call ahead as this place is usually busy.

FRENCH QUARTER. Clubby leather furniture, starchy table cloths, abstract art and a spacious bar flank the interior of this authentic 19th century townhouse. The kitchen's New American dishes range from luscious appetizers such as crawfish spring rolls with hot mustard, citrus mint and soy sauce to premium seafood, game and beef for dinner. The prized trio of duckling consists of duck leg confit, grilled duck breast and barbecued duck with navel orange and vinegar sauce.