Boasting a plentiful mix of fine dining and casual cafes, New Orleans is home to distinctive Creole and Cajun cuisines (think po’ boys, gumbo and muffulettas) that bring food lovers back to the bayou year after year. We’ve got the scoop on the best spots to visit for tried-and-true Big Easy classics as well as innovative riffs on the region’s traditional dishes. Let the good times — and the good eats — roll.

Editor's note: This guide has been updated with the latest information on these restaurants as of June 2021.

Starting the day with a cocktail just seems like the right thing to do in New Orleans. And at Brennan’s Restaurant, a morning nip is practically a prerequisite. This grand dame of the New Orleans dining scene has served boozy breakfasts since the early ’50s, drawing locals and tourists alike. One menu favorite is the Brandy Milk Punch, a New Orleans brunch staple with freshly grated nutmeg on top. Pair the cocktail with spiced barbecued lobster or decadent Eggs Sardou nestled in creamed spinach. Even dessert comes soaked in spirits, as Brennan’s is the birthplace of Bananas Foster. The preparation involves a dramatic finale of flaming rum, which left Duff Goldman entranced when he stopped in for dessert on Sugar High.

When in New Orleans, Alton Brown wakes up and strolls over to Cafe Beignet on Royal Street for — you guessed it — the namesake beignets. The chefs here prepare a perfect rendition of New Orleans’ take on a doughnut. The dough is made fresh daily, then allowed a longer-than-standard rise time of three hours, which is the key to its light and airy texture. After a dip in the deep fryer and a blizzard of powdered sugar, it’s ready to be devoured. On The Best Thing I Ever Ate, Alton suggested pairing the pastry with a cup of the chicory coffee, which has just the right amount of bitterness to counter the sweet beignet. Dunk the beignet in coffee, savor and repeat.

For some of the best burgers in town, head to this beer bar, where the grass-fed meat is sourced from owner Lloyd Miller’s nearby cattle ranch. Miller and Chef Abe Lemoine have dreamed up more than a half-dozen variations on the basic burger, all with railroad themes inspired by the bar’s proximity to the train tracks. Both Michael Symon and Scott Conant were won over by the Hawaii Consolidated when they stopped by on Burgers, Brew & ’Que.