The Best Restaurants In The Warehouse District, New Orleans

Restaurant, Seafood, American, Vegetarian, Vegan, $$
Intimate, stylish and specializing in Cajun and Creole-style seafood dishes, ANNUNCIATION is a must visit restaurant for romantic dining. Rustic exposed brick walls, candlelit tables and a bistro-style ambience set the romantic scene, while ANNUNCIATION’s friendly, professional maître d’ Richard Williams ensures a smooth and sophisticated dining experience. ANNUNCIATION’s co-owner and chef Steven Manning opened the restaurant in the summer of 2012, brining more than 30 years experience to the table. He has gained quite the reputation for his signature dishes, like the much loved fried oysters with melted brie and sautéed spinach. Other highlights from the seasonal menu include the veal and crawfish with a cornbread-Andouille dressing and the lobster and mushroom risotto.

Restaurant, French
A traditional French bistro, the original Chateau du Lac first opened its doors in the neighboring suburb of Metairie in 2005, after owner and chef Jacques Saleun, a native of France with experience working in some of Paris’ best restaurants, relocated to New Orleans from New York City. Following the success of the first restaurant, the New Orleans branch of Chateau du Lac opened in the heart of the Warehouse District in 2014, which features a menu full of the same authentic, seasonal fare as its sister restaurant. Expect classic dishes like French onion soup and escargots appetizers alongside entrées like the pan-seared pork loin with an apple cider glaze all accompanied by a stellar wine list.

Butcher, Restaurant, Cajun, American, Gluten-free, $
This restaurant is the brainchild of co-owners and co-chefs Donald Link and Stephen Stryjewski, who are winners of the James Beard awards for Cookbook Hall of Fame and Best Chef of the South respectively. Cochon sees chef Link reconnect with his culinary roots and the Southern and Cajun dishes he grew up on. Working with locally sourced pork, seafood and other produce, Cochon’s talented chefs craft authentic dishes using tried and tested traditional methods with tempting menu highlights that include caraway sausage with celery root mash and caramelized onions, and the beef short rib entrée with spaghetti squash, pumpkin seeds and pickled vegetables.

Restaurant, Contemporary, $$$

The flagship restaurant of award winning celebrity chef Emeril Lagasse, Emeril’s is located in the heart of the Warehouse District. Housed in a beautifully renovated pharmacy warehouse with a modern, rustic interior adorned with artworks by local artists, including painter Doyle Gertjejansen. A must try dining destination in New Orleans, Emeril’s has earned many accolades over its years in business, including Esquire Magazine’s Restaurant of the Year and Wine Spectator’s Grand Award 14 years in a row. Chef de cuisine David Slater works closely with Lagasse to craft a menu of contemporary Cajun classics like house made Andouille-crusted drum fish with grilled local vegetables, shoestring potatoes, glazed pecans and Creole meuniére.

Restaurant, Argentina, American, Vegetarian, $$
La Boca, which resides in a chic renovated former warehouse, is an Argentinian steakhouse specializing in fine cuts of beef served in a simple and traditional way. Established by James Beard semi-finalist chef Adolfo Garcia, La Boca features designs from local architect Brooks Graham and metal craftsman Duane Link, resulting in a beautifully designed space able to accommodate the restaurant’s ever growing clientele. Try dishes such as the chorizo de la casa, La Boca’s house made grilled sausage and the bife ancho, a mouthwatering 24 ounce cowboy cut, bone-in rib eye steak.

Bar, Restaurant, Wine Bar, Italian, American, Fast Food, Vegetarian, $
Marcello’s is situated on St. Charles Avenue, which is home of the St. Charles Streetcar Line, the oldest still operating streetcar line in the world. Marcello’s serves up Italian cuisine, ranging from classic traditional recipes to creative, contemporary dishes, alongside a first-rate wine list. The dining room is classic and stylish, decked in dark woods and retro artworks illuminated by contemporary chandeliers. Guests can sit back and relax while executive chef Blakely Kymen and his talented team cook up dishes like the steamed mussels appetizer served in a spicy saffron and tomato broth with grilled bread, and the braised marsala pork cheek main with mushroom, a veal demi-glace and angel hair pasta.

Restaurant, Bar, Butcher, Seafood, American, Vegetarian, $$
Established by powerhouse duo chef Donald Link and Stephen Stryjewski, Peche Seafood Grill specializes in coastal seafood dishes prepared traditionally on an open hearth over hardwood coals, while an oyster bar showcases the very best Gulf caught shellfish. The restaurant has resulted in Peche honored with titles at the James Beard Awards including Best New Restaurant and chef Ryan Prewitt scooping Best Chef of the South for his authentic, Southern dishes. Take a seat in Peche’s rustic, welcoming dining room while its open kitchen allows guests to see its talented chefs prepare dishes like curried mussels with crispy potatoes and smothered catfish.

Established by executive chef Phillip L. Lopez, one of Eater New Orleans’ Chef’s of the Year, and experienced restaurateur Maximilian G. Ortiz, Root is a celebration of traditional flavors and techniques combined with modern American cuisine. Even before tasting Root’s inspired dishes, walking into the restaurant is a feast for the eyes alone. Exposed redbrick walls are illuminated by beautiful chandeliers suspended from natural wooden beams while gusts are seated on stylish, contemporary chairs. Root’s menu is equally delightful with dishes like black lacquered duck with wild mushrooms, snap beans, rutabaga sardalaise, pickled red pearl onions and pan jus.

Bistro, Restaurant, Seafood, French
An upscale restaurant offering classic French Creole cuisine, Tomas Bistro celebrates the best of New Orleans old-world fare while making full use of the region’s bountiful produce and Gulf caught seafood. Housed in a converted warehouse repurposed to look like a classic French bistro, the dining room bedecked in retro artwork and rich mahogany wood recreates the romantic ambience of a Parisian café. Chef Jonah Nissenbaum creates rich, flavorsome dishes like crawfish and goat cheese crepes with chardonnay Creole cream and the rabbit Creole, which is braised local rabbit with a Creole mustard chardonnay demi-glace, house-made spatzle and haricots verts. Classic desserts like tarte tatin and cheese plates are also available.