The traditional flavors of a Thanksgiving dinner spread don’t just make our bellies happy; they make our hearts happy, too.And no matter what time of year, you can find those quintessential fall flavors at some of your favorite New Orleans restaurants. Happy eating, y’all.
St. James Cheese Co. — Calling all sandwich lovers! The Hook’s cheddar sandwich at this beloved cheese shop on Magazine in the Warehouse District and Uptown on Prytania is one of the best. A sky high serving of house smoked turkey with Wisconsin cheddar, fresh basil and avocado on ciabatta. And, for a limited time, get your hands on The Hot Pilgrim made with turkey, melted French brie, and housemade cranberry orange compote served hot on a baguette.
Part and Parcel – Chef Philip Lopez’s awesome-sauce sandwich and salad shop in the South Market District takes us to flavor town with the T.A.S.T.E., a sandwich of smoked turkey, avocado, sprouts, tomato, fried egg (yep, I said it), and chipotle aioli. So good and easy to share with someone you’re thankful for.
Parkway Tavern – To warm up on chilly days or sweat out a hangover all year round, grab a bowl of Alligator Sausage and Stewed Turkey Gumbo from this famous Mid-City poboy shop. Served with rice and buttered French bread because New Orleans.
Kingfish — Trolling the French Quarter for some yummy bites? Stop into Kingfish on Chartres Street for their crispy squash hushpuppies with sweet potato-molasses butter — a really unique way to enjoy this root veggie.
Red Dog Diner – If you’re a breakfast guy or gal, swing on over to this adorable diner on Magazine Street for some sweet potato pancakes with a maple syrup, bacon, and sweet potato compote on top. Bring on the sugar rush!
Killer Po-Boys — Vegetarians who just can’t swing a roast beef version of New Orleans’ will fall for a roasted sweet potato version at this killer sandwich shop. Black-eyed peas and pecan spread add a rich flavor, while savory braised greens keep it from being overly sweet.
Dooky Chase’s — OK, so these candied yams aren’t technically sweet potatoes, but they boast that same earthy richness, and they’re available on the menu all the time. Did we mention they’re amazing?
Peche – If you haven’t been to Donald Link’s restaurant in the Warehouse District, I strongly encourage you to do so. And when you do, make sure to order a side of the Brussels sprouts with chili vinegar. These baby cabbages are in such high demand that they’ll rarely take them off the menu.
Cane and Table – Tucked on Decatur Street in the French Quarter, you’ll find this beautiful restaurant serving up some of the best dishes in town, like their crispy Brussels sprouts.
1000 Figs — Enjoy ’em fried with lemon, cabbage, and greens at this Mid-City spot.
MoPho — Another Mid-City spot, MoPho serves their Brussels extra crispy and with spiced mayo. This preparation is not only addictive but also virtually reinvents the sprout.
Commander’s Palace — Fresh cranberries out of season just isn’t going to happen, so drink ’em instead at this fine dining institution. Commander’s sturdy Cosmo is just 25 cents with the purchase of an entree at lunch, Monday through Friday.
Rusty Nail — Enjoy fresh air and antioxidants when you sip on a classic Madras in the courtyard of this easygoing bar.
Breads on Oak – This adorable bakery and café on Oak Street serves up a vegan (!) pumpkin cheddar biscuit all year long (!). Try it alone or stuffed with organic tofu scramble.
Who Dat Café – Why shell out Starbucks money when you can sip the local stuff? Who Dat Café in the Marigny makes a mean cup of joe and even their own pumpkin spice latte, or “PSL” for anyone hip enough to use that acronym.
Camelia Grill – A local favorite always worthy of recognition. They slice it, warm it on the griddle, and serve it a la mode. Diner pie is always a good idea IMHO.
Brigtsen’s – Chef Frank Brigtsen makes a mean pecan pie, y’all. And as if sugary pecan goo inside a buttery crust wasn’t enough, Chef Frank gilds the lily with a drizzle of house-made caramel sauce.
Emily Smith and Lorin Gaudin contributed to this article.