Why It's Hot: Not many old-school New Orleans restaurants get a chance at a second incarnation. After a million-dollar makeover, the dining rooms at this 1920s French Quarter institution are ready to welcome a new generation of fine diners. A newly named Empire bar and refined hallway are just two of the more striking physical changes, and behind the scenes, chef Guy Reinbolt now directs the classic French-Creole menu. A newly landscaped courtyard, still with its centuries-old wisteria tree, complements the renovations to the interior spaces, which at last look ready to take on the next 100 years.
Must-Order: Broiled redfish Broussard ($28), oyster Broussard ($17), filé gumbo ($9.50)
Insider Tip: Reserve a table in the smaller Josephine room if possible, with its intimate atmosphere and Italian bird-print wallpaper.
819 Conti St.; (504) 581-3866