As excitement builds for Sunday, February 9, 2025, New Orleans is transforming into a festive hub for the "Big Game." With its ideal blend of food, cocktails, culture, and fun, the "Crescent City" offers an array of hotels, restaurants and bars that are expected to make Super Bowl weekend unforgettable.
Where to Eat and Drink
Tujague’s: In the French Quarter, the second oldest restaurant in New Orleans and the third oldest continuously operating restaurant in the U.S., Tujague’s is the birthplace of brunch and the Grasshopper cocktail. From presidential visits by Roosevelt, Truman, Eisenhower and France’s De Gaulle to the many obstacles and challenges the restaurant faced, the story of Tujague’s is multi-faceted. Under the auspices of Executive Chef Meg Gray, the menu at Tujague’s includes classics like turtle soup and shrimp and grits, along with creative dishes including crispy pork belly with parmesan polenta and pepper jelly gastrique; oysters en brochette (bacon wrapped Gulf oysters with wilted spinach, Crystal butter sauce and tomato jam); and a pan roasted maple leaf duck breast with foie gras mashed potatoes, wilted spinach and orange rosemary demi-glace. Guests can also take part in the table d’hôte—the five-course tradition that was the only menu served from 1856 to 2013. Reservations are encouraged and can be made on OpenTable. Call (504) 525-8676 or visit www.tujaguesrestaurant.
Compère Lapin: Located downtown in the warehouse district, Chef Nina Compton’s New Orleans restaurant in the Old No. 77 Hotel—Compère Lapin—has received Eater National's "Best Restaurants in America" and a rave review in The New York Times. Compère Lapin is the first New Orleans restaurant to receive the Spirited Award by the Tales of The Cocktail Foundation, honored as the “Best American Hotel Bar." The restaurant serves robust dishes that meld the flavors of Caribbean, French and Italian cuisine, while highlighting the Gulf and Louisiana’s indigenous ingredients. Complementing Compton’s fare, the beverage program at Compère Lapin pays homage to New Orleans’ rich cocktail heritage.
Palm&Pine: Known for its bold cuisine, Palm&Pine is a celebrated French Quarter restaurant from "James Beard: Best Chef South" semifinalists Jordan Herndon and Amarys Koenig Herndon. The menu draws inspiration from “the South and south of that,” embracing the flavors and culinary traditions of Louisiana and the American South, along with the Caribbean, Mexico and Central America. Since opening in 2019, Palm&Pine has become a must-visit New Orleans destination, with its seasonally evolving menu and innovative dining concept that blends regional heritage with global influences. Standout signature dishes include hot sausage carimañolas—a combination of a traditional South American yucca fritter and a New Orleans hot sausage po-boy—and corner store crudo with yellowfin tuna, pineapple-big shot nuoc cham, daikon, fresh herbs and shrimp chips. Cocktails blend classics with creativity and heavily feature agave and cane spirits, tropical fruits and spices, and an array of curated liqueurs and bitters. The Kitten Club menu includes an array of non-alcoholic libations. The restaurant is open for dinner every night except Tuesdays. Weekend brunch is also available. Visit www.palmandpinenola.com or call (504) 814-6200.
Alma Café: Meaning “soul” in Spanish, Alma Café is a Honduran restaurant located in New Orleans’ Bywater neighborhood, just outside of the French Quarter. The flagship location of Araujo Restaurant Group, Alma is a reflection of Executive Chef and Owner Melissa Araujo, who was recently named as a semifinalist for "James Beard: Best Chef South 2024 & 2025." Chef Araujo pays tribute to her grandmother’s cooking with dishes like baleadas, pollo chuco, carne asada, platano maduro, pupusas and marmahon. A second location in Mid-City New Orleans is slated to open in February 2025. www.eatalmanola.com or call (504) 381-5877.
BABs: Helmed by acclaimed national chef Nina Compton, BABs (formerly Bywater American Bistro) is a casually sophisticated restaurant embodying Compton and husband and partner Larry Miller’s vision of a “restaurant for every day or any day.” At BABs, the "James Beard: Best Chef South" rep showcases comfort-driven dishes grounded by meticulous technique and imbued with her natural finesse. Dishes highlight Compton’s pasta-making skills with selections such as wagyu beef lasagna with fontina fonduta; spaghetti carbonara with andouille and black truffles; and cavatelli with shrimp run down sauce. Visit www.babs-nola.com
Beggars Banquet: Named after the famous Rolling Stones album, Beggars Banquet is New Orleans’ Lower Garden District’s new American bar and bistro under the direction of the Dilonno family. There, Chef Michael Dilonno who owned and operated a New Jersey soda shop-turned-luncheonette of the same name, helms the kitchen and has created a menu that pays homage to the south and Dilonno’s 50-year career, injected with Italian, French and Asian touches. Some of its famous dishes include fried green tomatoes with burrata, balsamic reduction and arugula and duck leg confit with butternut squash, onion, bacon, pecans and hot honey. Cocktails are equally impressive with creative concoctions like Best of Both Words—bourbon, sweet vermouth, Campari, cacao and coffee. Visit www.beggarsbanquetneworleans.
Commons Club New Orleans: Just a stone’s throw from the Superdome and the social epicenter of Virgin Hotels New Orleans, Commons Club is a dynamic restaurant, bar and lounge offering a modern social club experience for locals and visitors alike. The Kitchen at Commons Club hosts an array of dining spaces, from a communal Chef's table and open kitchen to relaxed "porch" seating and private dining rooms. At the helm is Executive Chef Chris Borges who puts his creative spin on Southern seasonal cuisine with Mediterranean and West Coast influences. The Bar at Commons Club welcomes a mix of live New Orleans entertainment and offers thoughtfully crafted cocktails, a curated wine and Champagne selection, and tempting bar bites. Those seeking a more intimate setting will enjoy The Shag Room—a playful lounge with colorful furniture for ample seating, custom decoupage wallpaper and local New Orleans art. For more information, visit www.virginhotels.com/new-orleans/the-commons-club.
Birdy’s: Birdy’s Behind the Bower is an Instagram-worthy spot perched in the back of New Orleans’ Framework building in the Lower Garden District. The restaurant serves an all-day brunch complete with Southern-inspired, locally sourced American cuisine inside and in the outdoor courtyard. Chefs work closely with partner farm Sugar Roots to source fresh, local ingredients for dishes that range from comforting house-made breakfast items and specialty toasts to health-conscious power bowls and salads. Standouts include: polenta toast—crispy white cheddar polenta, buster crab, roasted poblano pepper and corn vinaigrette and queso fresco—and a festive funfetti bubble waffle served with Louisiana strawberries, Chantilly cream and granola. Of course, Birdy’s famed Brunch Board—donut, granola, slab bacon, hot coppa, bubble waffle, fruit, seasonal jam, mini cookies, mini pancakes, triple crème brie, soft boiled eggs—and Biscuit Board—whipped local honey butter, seasonal jam, chicken sausage gravy—are also available. There are $20 bottomless mimosas and Birdy’s bloody Marys, along with signature cocktails like the Cold Brew Old Fashioned, makde with Jameson, cold brew, mole bitters, and the Hummingbird: white peach Grey Goose, Fiero, simple syrup, grapefruit, orange juice, Luxardo cherries. Reservations can be made online at www.birdysnola.com.
Osteria Lupo: In spring 2023, Osteria Lupo opened at 4609 Magazine Street in New Orleans’ Uptown neighborhood. The brainchild of Chef Brian Burns and Reno De Ranieri, who own wildly-popular Spanish-inspired restaurant Costera, Osteria Lupo showcases Northern Italian cuisine with a variety of house-made pastas, roasted meats and vegetables from the wood-fired oven, seafood and other regional specialties. Guests can enjoy a menu of shareable plates, along with a stellar wine program and full bar. Designed by New Orleans architect Brooks Graham, along with De Ranieri and Burns themselves, the 4,700-square-foot space has been transformed into a restaurant seating approximately 140. The open kitchen with a mosaic tiled wood-fire oven serves as the focal point of the restaurant, while an adjacent bar and lounge area are the perfect perch for drinks with friends or casual dining. Visit www.osterialupo.com
Costera: Costera is the wildly popular coastal Mediterranean restaurant and bar in Uptown New Orleans. Under the direction of Chef Burns and De Ranieri, Costera serves an extensive selection of small and large plates, meant to be shared. The restaurant highlights Louisiana produce and Gulf seafood in a modern, yet casual, communal-dining setting. Dishes range from the rustic pan con tomate with roasted garlic aioli to a sophisticated braised lamb shank with salsa verde and Manchego. Cocktails run the gamut from light spritzes to boozy concoctions and the wine program highlights Old World Spanish and French selections. A two-story private dining room makes for an ideal game day celebration, and the restaurant also offers a tasting menu. Visit www.costerarestaurant.com.
The Bower: Located in New Orleans’ Lower Garden District, The Bower is a part of Latter Hospitality (Tujague’s and Birdy’s). Executive Chef Marcus Woodham, who has worked at some of NOLA’s most acclaimed restaurants including Luke, Restaurant Patois and Galatoire’s, works closely with Sugar Roots to provide a menu of seasonal ingredients. Diners can enjoy house made pastas such as rigatoni with ground shrimp and crab and tagliatelle with chicken saltimbocca, prosciutto, capers and spinach, to mains like seared scallops with Maggie mushroom conserva, farro and hot coppa and paneed pork loin with mint, radish, avocado and watermelon molasses. Cocktails, under the direction of Mickey Mullins, are created with the same farm-fresh ingredients from Sugar Roots and are an exercise in both creativity and meticulous execution. Call The Bowerat (504) 582-9738 or visit www.thebowernola.com.
The Bower Bar: The Bower Bar is well suited to gather with friends for cocktails, conversation and bites. The indoor/outdoor space has living green walls and plants from locally-owned landscape architects Luna Botanicals. The cocktail program at The Bower Bar is under the direction of Mullins and includes field-to-glass libations focusing on the seasonal herbs, flowers and produce from local partners Sugar Roots. Cocktails include 51 Problems: beet-infused mezcal, passionfruit, lime, Suze, demerara and a smoked salt rim; LGD: reposado, hibiscus, orange flower, orgeat and mole bitters; and the Hydrix: bourbon, mint-infused Contratto, amaro and aquafaba. Zero-proof drinks are also on offer featuring the Sugar Roots Spritz, made with house-made hibiscus syrup, lime and soda, and Pear-Ly There, made of spiced pear puree and tonic. Wines are equally impressive and include small production vintners, as well as widely-known global collections. Guests at The Bower Bar can enjoy the same culinary creations found next door at The Bower, along with the famed “boards” for cheese and charcuterie.
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