Tl;dr: The Michelin Guide is coming to New Orleans. Here are my picks for some star-worthy restaurants. You can also subscribe to You Are Travel (use the links contained in this post) to receive the best recommendations for food, drinks, music, and to-dos you’ll find.
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Though I live the nomadic life now, as a two-time former NOLA resident (and frequent recurring visitor), I’ve eaten just about everywhere and done just about everything. Earlier this year, the Michelin Guide announced its intention to start rating restaurants in New Orleans, as well as the greater Southeast US region.
Accordingly, here’s a robust list of the restaurants that could claim a star (or two) once the guide is released on November 3, 2025. Now, I want to stress I’m not saying all of will earn a Michelin star (or more). A large number of them could be headed for Bib Gourmand recognition, or simply no recognition at all. This is simply a rundown of places that I believe will receive heavy consideration.
A Note on Michelin’s Methodology
The Michelin Guide bases its three-star rating system on five criteria: quality of ingredients, mastery of flavors and cooking techniques, the chef’s individual personality in the cuisine, value for money, and consistency of food.
I kept this in mind when selecting the restaurants below and focused less on whether I think they are worth the hype. I broke them down into three categories: ‘Old Guard Contenders’ – restaurants that have been around for at least 20 years; ‘Post-Katrina mainstays’ – restaurants that opened in the wake of the city’s rebirth and have become institutions in their own right; and the ‘Newcomers’ – restaurants that are less than five years old and have already made outsized impact on the NOLA food scene.
Ok, let’s jump into it.
The Old Guard Contenders
Commander’s Palace
Shocked you with this one, right? The list of chefs who’ve passed through Commander’s Palace kitchen is impressive – Paul Prudhomme, Emeril Lagasse, Jamie Shannon, Tory McPhail – and the restaurant is currently helmed by the uber-talented Meg Bickford. What hasn’t changed is the restaurant’s dedication to perfecting the staples – whether it be the famed turtle soup or bread pudding soufflé.
Brigtsen’s
It’s weird to think of Chef Frank Brigtsen as a protégé of anyone, but once upon a time, Frank Brigsten worked with legendary cajun/creole chef Paul Prudhomme at the now-shuttled K-Paul’s Louisiana Kitchen. Located in the Riverbend, Brigtsen’s has been advancing modern Creole fare since 1986. Known for a deep, rich, and flavorful rabbit andouille filé gumbo, Frank Brigtsen takes a unique approach in slowly baking the roux and sautéing the filé powder with the seasoning vegetables. Brigtsen’s pecan pie is a noted stand-standout.
Restaurant August
Originally opened in 2001, Restaurant August became a New Orleans mainstay after it was purchased by once-disgraced-chef-who’s-has-recently-resurfaced Chef John Besh (Besh Group) and his business partners in 2005. August, for many folks, is the restaurant that ushered in a modern dining scene for the Crescent City through its use of polished French techniques to elevate the city’s classic Creole cuisine.
GW Fin’s
Fish is just what GW Finn’s does. Executive Chef Michael Nelson has been running the show at GW Finn’s since 2005 – a few years after Gary Wollerman, former Ruth Chris Steakhouse executive, opened the restaurant’s doors. Initially modeled after a fish-house version of Ruth’s Chris, Nelson’s creativity, consistency, and passion for finding new challenges to elevate fish have made GW Finn’s one of the best seafood restaurants in America. The restaurant also boasts a solid wine list. It’s easily star-worthy.
Emeril’s
The flagship restaurant of New Orleans’s first true ‘celebrity chef’ – at least on the national scene – Emeril Lagasse’s eponymous ‘Emeril’s’ has been holding it down in the warehouse since the late 1980s. Now run by his son – Emeril “E.J.” John Lagasse IV, the restaurant underwent a monumental renovation and directional shift in 2023, moving exclusively to a tasting menu format. Chef’s personality abounds at Emeril’s, and I wouldn’t be surprised if the Michelin guide agrees.
Clancy’s
For years, the go-to answer you’d hear when you asked a native New Orleans – ‘what’s your favorite fine-dining establishment?’ Clancy’s. Clancy’s serves New Orleans food plain and simple. The offerings aren’t exclusively Creole; they aren’t quite Cajun, and there are elements of Creole-Italian in there. You know ‘that-upscale-yet-unstuffy-neighborhood-restaurant-that-you-are-lucky-to-find-when-traveling-abroad-that-turns-out-delicious-food-and-everyone-just-seems-happy-and-right-where-they-are-supposed-to-be’? Clancy’s is New Orleans’ version of that place. Add a strong wine list and one where the sommelier does a good job of evolving it, and you have the recipe for a star.
Perhaps no other New Orleans restaurant embodies the Michelin criteria of finding the ‘chef’s personality in the cuisine.’ Though the “Queen of Creole Cuisine,” Leah Chase, passed away in 2019, she was Dooky Chase from its inception, crafting Creole soul food dishes with remarkable consistency and flavor. Her connection to New Orleans extends far beyond food, and her legacy is carried on by her grandson, Edgar ‘Dook’ Chase IV, who currently leads the kitchen.
Post-Katrina Mainstays
Cochon / Cochon Butcher / Herbsaint / Pêche Seafood Grill
It’s not unreasonable to believe Chef Donald Link has a chance to claim a ‘star’ from four different restaurants. I don’t think it will happen, but that’s the type of time the Link Group is in. Let’s start with Cochon – whereas most post-Katrina revival restaurants sought to modernize Creole cuisine, Cochon took the Cajun route. Cochon wins by taking traditional Cajun recipes, with a heavy emphasis on pork dishes, and marrying them with locally sourced ingredients to create pronounced, authentic flavors.
Cochon Butcher began as a boutique offshoot, conveniently located right next door to Cochon, serving house-made charcuterie, fresh-cut meats, and creative sandwiches. Its muffuletta was the first version of the sandwich to shake the mold in the city. Though its menu has changed over the years, its commitment to top-quality meats and techniques makes it a worthy contender.
Although Michelin has no direct relationship to the James Beard Foundation, it’s worth noting that of the 30 restaurants to have received the James Beard Foundation Award for Best New Restaurant since its inception in 1995, a significant number have also earned Michelin stars. In 2014, Pêche Seafood Grill became the first New Orleans restaurant to win the award (two more would follow in successive years, one of which is on this list). A seafood restaurant that focuses specifically on rustic, old-world techniques to center the bounty of the Gulf South, Pêche brings a different element to what most folks know as ‘Louisiana seafood.’
And then there’s the old warhorse Herbsaint, a restaurant that trots along, turning out wildly consistent meals despite all the attention its younger siblings have stolen away from it. Opened initially as a partnership between famed NOLA chef Susan Spicer and Link, it was Herbsaint that won Link a James Beard Award for Best Chef South in 2007. A favored lunch destination, Herbsaint has always been a heck of a value. Consistently recognized as one of the best restaurants in the city and by many publications – in the country, I wouldn’t be surprised if Herbsaint results in a star for Donald Link.
Compère Lapin
Chef Nina Compton’s blend of Caribbean cuisine with French and Italian techniques breathes new life into the word ‘Creole’ in a city where it already holds so much significance. The food goes well beyond technique; it’s clear Chef Compton brought her whole journey to Compère Lapin. When it comes to value, there may be no better option for restaurants of comparable caliber. Look no further than the standing 10th Anniversary Compere Lapin’s ‘Greatest Hits’ tasting menu.
Restaurant R’evolution
John Folse is another name of Louisiana cooking lore. Restaurant R’evolution was initially opened by Folse and Rick Tramonto (I believe Tramonto is no longer involved) and immediately won over fans. The dining room itself is gorgeous, but it was the over-the-top combinations and showmanship that made it a hit. Dishes like the famed ‘Death by Gumbo, ‘Tomatoes Revolution,’ and the restaurant’s in-house charcuterie program were a direct assault on the traditionalism of its French Quarter neighbors. This spot most definitely has a chance.
Mosquito Super Club
Mosquito Super Club showcases the best of southeast Louisiana seafood. Dishes like the Higgins Crab Claws instantly make you feel like you’re enjoying the day’s catch with a friend out on the Bayou. The food nails the ‘sense of place’ element. It’s unclear how much time Chef Melissa Martin spends at MSC right now, and if there’s one thing that could stand in the way of some Michelin love, it would be that.
Saffron NOLA
Saffron could be described as modern Indian food told through the lens of a shrimp boat captain. I jest, but Chef Arvinder Vilkhu and his family deliver an outstanding, consistent experience that feels so harmonious that you almost forget it’s fusion. A standout bar program only adds to Saffron’s star cause.
Luvi Restaurant
Similar to Saffron NOLA above, Luvi offers that special ‘something’ that tends to get the attention of Michelin. Chef Hao Gong marries Chinese & Japanese cuisines with refined techniques in an ever-changing menu.
The Newcomers
Acamaya
Acamaya is the perfect example of a chef getting a chance to do their food their way and completely nailing it. After partnering with the chef-owner of Coquette to open the now-shuttered Lenga Madre, Ana Castro and her sister made a splash in the Bywater (see what I did there?) with the Acamaya. This upscale Mexican restaurant leans into contemporary seafood dishes. The food is both delicious and innovative. It is still early innings for Acamaya, but the establishment is already star-worthy.
Étoile
Located in an old mansion uptown on Magazine Street, Étoile is new blood from an ‘OG New Orleanian.’ Claimed to be his final restaurant, Étoile is the culmination of Chef Christopher Dupont’s career, who, while raised on the West Bank of the Greater New Orleans Area, spent most of his cooking career leading the kitchens of elite restaurants in Birmingham. This farm-to-table spot serves up a stellar tasting menu featuring delicious and refined dishes. It rather quietly pushed to ‘must-eat’ status in a matter of months after its debut.
Dakar NOLA
Featuring a set tasting menu that does not offer substitutions, Dakar NOLA tells the story of ‘the deep cultural connection between Senegambia and New Orleans through food.’ Chef Serigne Mbaye cut his teeth at places like Atelier Crenn, Commander’s Palace, and Atelier Joel Robuchon. There’s personality all over the place at Dakar, and perhaps most impressively, Chef Serigne’s ethos is exhibited in how he runs his restaurant.
All of his staff receive a full array of benefits, something that isn’t so common in the restaurant industry.
Ok, I’m done and going to grab some water. Hit the comments with any thoughts, and one more time… ⬇️
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