There are literally dozens of fantastic restaurants in New Orleans, but here are a few of Magill’s favorites:

DRAGO’S
Where Oysters are a way of life, and charbroiled Oysters (and Gulf Seafood) are the staff of life

EMERIL’S
Chef Emeril Lagasse’s signature first restaurant. Stunningly original cuisine and décor merging New American creativity with the tradition and vigor of New Orleans cookery.

COMMANDER’S PALACE
The epicenter of the Garden District is undoubtedly Commander’s Palace Restaurant, a Victorian fantasy of a building, turquoise with white trim and an oak-shrouded patio. Since 1880, it has been a New Orleans landmark, and is now a culinary mecca for those with epicurean sensibilities.

GALATOIRE’S
As the Crescent City’s incarnation of a French bistro, Galatoire’s Restaurant is bustling and brightly lit, with black and white tile floors and mirrors lining the walls of the perimeter. Make your way to this landmark whose menu reads like an encyclopedia of French Creole cuisine.

K-PAUL’S
So here’s a recipe – take the vital Cajun and Creole cuisine of South Louisiana, which has roots going back over two hundred years, add the extraordinary talents of Chef Paul, and presto! -you’ve concocted the blueprint for a culinary mecca, K-Paul’s Louisiana Kitchen.

MR. B’s
Mr. B’s is proud to offer regional Creole cuisine strong in its flavorful ties both to New Orleans and to South Louisiana and embraces the challenge for simple and honest food in a “bistro” style setting.

RESTAURANT AUGUST
Voted James Beard Best Chef in the Southeast in 2006, Chef John Besh prepares contemporary French cuisine with an emphasis on ingredients indigenous to Louisiana.

COCHON
Cochon showcases the food Donald Link grew up preparing and eating at his grandfather’s side. A descendant of Germans of Acadiana, Chef Link brings his love for authentic Cajun cuisine to New Orleans.