New Orleans is a city where food is a religion, a decadent, deeply historical blend of French, African, Spanish, and Native American influences that exists nowhere else on earth. In the fourth season of No Reservations (2008), Anthony Bourdain returned to the Crescent City, a place he revered, to explore its enduring culinary soul in the lingering aftermath of Hurricane Katrina. This episode was a heartfelt tribute to the resilience of a city that refuses to let its culture be washed away. Bourdain’s journey focused on the essential institutions that define New Orleans cuisine, from the neighborhood joints to the grand dames of Creole fine dining. He sought out the messy perfection of a fully dressed po-boy, the comforting depths of classic Southern soul food, and the elegant, butter-drenched historical dishes that have made the city famous. He also highlighted the chefs who are keeping the traditions alive while training the next generation. Here are the iconic spots that showcase the irrepressible spirit and unmatched flavor of New Orleans.
When Anthony Bourdain visited New Orleans on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 4, episode 5. It first aired on February 4, 2008.
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DISH – Po Boy Sandwich – Anthony Bourdain New Orleans
WHAT IS IT?
Anthony Bourdain had an “off-menu special” which is a po boy sandwich with fried shrimp, swiss cheese and roast beef gravy and some local beer.
“Couple more bites and I feel like Jenna Jameson. Hot sauce, mayonnaise, cheese, yes to all that.” -Anthony Bourdain
WHERE IS IT?
Domilise’s Po-Boy & Bar
5240 Annunciation St, New Orleans, LA 70115, United States
New Orleans, United States
DISH – “French Creole Cuisine” – Anthony Bourdain New Orleans
WHAT IS IT?
First: Oysters that were deep-fried with hollandaise sauce and a bit of Sherry wine, a toast with pate of foie gras spread.
Second: Large crab meat covered in butter and oysters.
“You know, I may be a miserable cranky bastard but I’m also a sentimental fool. This is awesome.” -Anthony Bourdain
WHERE IS IT?
Antoine’s Restaurant
713 St Louis St, New Orleans, LA 70130, United States
New Orleans, United States
DISH – “Classic Southern Food” – Anthony Bourdain New Orleans
WHAT IS IT?
Anthony Bourdain had a white beans and shrimp soup, collard greens, cornbread and chicken.
“To the customers it’s a restaurant serving down home southern classics at a good price but to the students here, this cafe is much more. Something I can personally relate to.” -Anthony Bourdain
WHERE IS IT?
Café Reconcile
1631 Oretha Castle Haley Blvd, New Orleans, LA 70113, United States
New Orleans, United States
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DISH – “Creole and Cajun Cuisine” – Anthony Bourdain New Orleans
WHAT IS IT?
First: Rootbeer-braised pork belly, barbecued shrimp and seafood and andouille gumbo.
Second: Red fish coubion made of red fish and a tomato gravy.
Third: Country fried chicken breast.
“This is good man, this is good, I mean it hit me right in my comfort zone, the beloved classic techniques of uh–Creole and Cajun cuisine are firmly rooted in poor-people food.” -Anthony Bourdain
WHERE IS IT?
Emeril’s
800 Tchoupitoulas St, New Orleans, LA 70130, United States
New Orleans, United States
DISH – Jägermeister – No Reservations New Orleans
WHAT IS IT?
Anthony Bourdain visited Vic’s Kangaroo Cafe located in New Orleans and had a Jägermeister.
“Like too much Jägermeister, comedy is both painful and a tonic for pain.” -Anthony Bourdain
WHERE IS IT?
Vic’s Kangaroo Cafe
636 Tchoupitoulas St, New Orleans, LA 70130, United States
New Orleans, United States
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This visit to New Orleans highlighted Bourdain’s profound connection to the city and his belief that its food culture is one of the most vital and unique in America. By showcasing the spectrum of dining—from the historic elegance of Antoine’s to the everyday comfort of Domilise’s—he proved that the soul of the city lies in its unwavering commitment to tradition and flavor. The episode also served as an important reminder of the ongoing recovery efforts, celebrating the people who were working to preserve the culinary heritage of New Orleans. His pure joy in a massive, gravy-soaked sandwich or a perfectly fried oyster remains a testament to the city’s enduring appeal. When you head down to NOLA, make sure you seek out the neighborhood institutions that keep the true flavor of the city alive.
