Lilly's Café is that girl…read more This was my first time visiting (even though they've clearly been THAT place forever), and now I'm mad I waited so long. From the moment you walk in, it's cozy, welcoming, and full of character. There's literally a wall of awards, Gambit's Best Of, Yelp awards, and even "WHEREY'AT" recognition. They've earned every one of them, because Lilly's lives up to the hype! I ordered: * Matcha Milk Tea - 10/10. Creamy, flavorful, and now has a chokehold on me. I'm coming back just for this! * Grilled Chicken Rolls (appetizer) - 10/10. Fresh, tasty, and perfectly wrapped. * Spicy Tofu with Rice & Veggies - 7/10. The flavor great, but was a little salty and wasn't hot at all. * My friend had the Spicy Shrimp Pho - 10/10 After our meal, we stepped outside to take a few pics and Lilly came out to greet us. She was so sweet and just genuinely grateful. She shared how blessed she feels to run Lilly's and that energy made the experience even better. Fast service, flavorful food, and unmatched hospitality. I'll absolutely be back.

Best viet food I've had in a while. Service was good. However, we were initially charged for four…read moreextra shrimp roll. Lily apologized saying it was busy. I like the ambiance. The shrimp rolls were good, as were shrimp and pork vermicelli. Dad-in-law had rice dish. Liked the place won about 30 awards.

Friends went while we had breakfast and said it was great. I will try with wife soon.read more

When Good Catch decided to close abruptly; we opted to go to Viet Orleans Bistro…read more They have a mix of Vietnamese and Japanese food which is confusing. We ordered the bun thit nuong and com thit nuong. Both pork and beef were very dry and didn't have much seasonings. It needed more char and flavor. They have potential; but just need a few tweaks here and there.

I had been to New Orleans since 1987 to attend JazzFest until my near death and rebirth in 1999…read morewith Celiac disease about 6-7 times. After I was diagnosed with Gluten Intolerance as a foodie I thought my culinary life was over and one of the many, but not only joys, of going to Nola is the food. I was reluctant to go and then a bit later 20 years ago Katrina hit this great city. When I did return my reluctance of going due to my food restrictions was born out, but the fact that the people in New Orleans fry everything, including water. Besides jambalaya and some fresh fish, I couldn't eat anything. However, due to a friend who was born in New Orleans, grew up in New Orleans and lives half of the year there with her family involved in the restaurant business, Pat introduced me for a number of chefs and one in particular, Michael Gulotta, who modified dishes or even made me specially dishes that were gluten free. Every time I went to New Orleans, I tried to go to his two Vietnamese Cajun restaurants, MoPho and Maypop. Michael Gulotta, chef-owner at Mopho and Maypop was born and raised in New Orleans. Michael began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. Gulotta then took leave to train in the Italian Riviera and Germany's Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August's re-opening. He was named chef de cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. Located in New Orleans' Mid City, MOPHO was a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry. In its first year MOPHO was nominated for America's Best New Restaurant by Bon Appétit magazine and named Restaurant of the Year by New Orleans Magazine. In 2016 Michael was named one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, a Best New Chef by Food & Wine magazine, and Chef of the Year by New Orleans Magazine. In 2017, his team opened its second full-service restaurant, Maypop, in the Central Business District of New Orleans. Maypop was named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans Top 20 Restaurants by Condé Nast Traveler, and a New Orleans' Top Ten Restaurants for 2019, by Brett Anderson. Michael has also been a semifinalist for The James Beard Awards Best Chef South for the past four years. Most recently, his team opened a second MOPHO location in the new Louis Armstrong New Orleans International Airport. On my trip to New Orleans this past May, I was saddened to learn that Michael was closing MoPho and Maypop, casualties of the so difficult business of owning a restaurant I know all too well. After JazzFest one evening on MoPho's second to last day, Pat and I went to pay our respects and I got to thank Michael for his kindness showing me there was culinary life after my diagnosis not only at his restaurant but when he catered the main stage at JazzFest, but he also introduced me to more fusion possibilities which I have incorporated in some of the food I make. On the last day of Maypop, my brother Jeff and I dined at Maypop, Michael's more upscale joint which served delicious food and not to be undone, after both closed on that Sunday in May, I saw the MoPho at the airport right in front of my terminal to fly home and I got the greatest wings on the planet to fly home with: CRISPY CHICKEN WINGS WITH NUOC MAM CARAMEL. I have no idea what exactly that is except Cajun chicken spices with a Vietnamese caramel sauce that is unparalleled in it's flavor, bite and marriage of cultures that was so good Pat would always ask for more on the side. I'm sure Michael will get back in the game at some point but I write this with gratitude to Pat for introducing me to this great Chef and to Chef Gulotta for taking the time to show me what I could eat and what modifications he could make to his food for me.

Mopho is where New Orleans and Vietnam decided to party -- and it works…read more The hot sausage buns are so good they made me want to propose marriage to a piece of bread. The OG nuoc mam caramel wings are sticky, funky, sweet chaos -- like getting mugged by deliciousness. I left covered in sauce and without a shred of dignity. 10/10, no regrets.

What a surprise find in the FQ…read more Everything was delicious. We tried so many things our table was overflowing. The staff were great and made excellent recommendations. This is a cute and cozy spot. We will definitely be back.

After bourbon street, we came here for a late dinner craving dim sum, since the restaurant stays…read moreopen until 10pm. In terms off atmosphere, this restaurant is by the heart of the French quarter and filled with a cozy interior. The servers were quick and gave helpful recommendations. We ordered the xiaolongbao and the chicken eggplant. Both were pretty tasty. The chicken and eggplant were tender, sweet and flavorful. Overall, I preferred the xialongbao since you could tell they were freshly made and steamy hot. The xiaolongbao are always favorites of mine. The food hit the spot for a Chinese food craving, but the prices were a bit high in my mind for food. Still hits the spot though!

A cute Vietnamese restaurant in New Orleans, great ambiance with the chandeliers. The servers are…read morefriendly and attentive. The food was GREAT! Had Crispy egg rolls, Pho Steak, and Thai tea.

This was a random dinner for us in NOLA. We were originally supposed to go to Antoine's but given…read morethe cold weather and the fact that we were lethargic after some day drinking, we opted for pho and found this location in the Garden District. It's a no-frills operation and the food is a solid four stars. No fireworks here, but if it's a decent bowl of pho you're looking for, then you will find it here. FYI there is no booze. We started with a few fried pork rolls that were The Usual but fine. One of us got the beef broth with veggies, and she appreciated that there was some bok choy and mushrooms thrown in there in addition to the typical carrots and broccoli. The broth is definitely flavorful. The rare steak pho was thinly sliced and seemed OK, and our daughter was happy with her wonton pho. Service is speedy albeit not necessarily warm. But the soup is hot, and on a cold day, nothing really beats that. Four satisfied stars.

Really nice meal before the show with my vegetarian friends…read more Recently a couple of friends and I needed to grab a quick bite. I thought we were going to another place when one of my guests suggested Thaihey across the street from the fire station on Decatur. Yes, sure. It's a typical Quarter restaurant with its long gallery seating. We were seated right away. The menu appeared to be heavily vegetarian which was great for my two friends. Many will understand the limited menu options for vegetarians at most places. Wes ordered Tom Kai, Becky the Massaman Jackfruit option and I the one with short rib. It was delicious. It was warm and comforting, full of flavor and the chef made it less spicy for me. What a delight to choose a menu option that I have never had and restaurant that I have never been to. You believe that I'll return for certain. Especially for that gorgeous Mai Tai!

Great food great service a nice variety. We got the catfish and it was amazing just a little bit…read morespicy and I got the less than mild. The mild is grease spicy they said. We got the Mule cocktail and the. Finished the meal with the Thai old fashion, which was a clever twist on the classic old fashion. The place has a nice feel and decorated modestly with a definite Thai influence from a city the owner may have been from. Our Takeaway was it's Thai with a twist, which was nice. Try Thaihey you should be pleasantly surprised.

I'm back in New Orleans from Miami area and I haven't stopped talking about this place for 6…read moremonths. I had scouted this place out over yelp a while back and always meant to write this review and let me say it exceeded my expectations. I was one of the first few people after opening that day and was greeted by the nicest guy named Thomas(if you remember their name, you know they made an impression) He recommended a chicken katsu and was nice enough to bring it out to my car once it was ready. I intend to eat it at my sisters house but wanted to take a fresh nibble and OH MY GAWD the flavors were so insane, possibly the best pickled daikon and carrots on the best bread I've ever had with a bahn mi and the freshest piece of chicken, I proceeded to eat the entire think in the front seat of my car and proceeded to look at the beautifully done picture menu and debate if I wanted to go full "big back" and go for another selection, (mind you I eat off the kids menu most days and still don't finish my food). Safe to say I went back in and complimented Thomas' recommendation and locked in an order for another one! I called my sister immediately after ordering and GUSHED about how amazing my food was and that I've basically just been sitting in my car eating food for the last hour which caused me to go back in for her bahn mi! I made a point to go last thing before I left town last time and can't wait to crack through more of the menu!

Not the same What happened things are so different…read more Food is not as good as it once was

I had the Gulf Tuna appetizer and my bro had the P&B oysters. He had the Pulled Pork that was not…read moreGF and he raved about it. I had the catfish and gnocchi in a smokey slightly spicy sauce and the catfish was so light and flaky. The food was incredible and we loved everything, from the lagniappe that was different for me, to our appetizers and entrees. The flavors were out of this world. Goodbye Maypop and Michael.

What an incredible culinary experience. Fusion done right with many flavors. I had the octopus and…read morethe ribeye and both were so well cooked. My ribeye had mushrooms on top that were so crispy and delicious paired with sauce. Wait staff cater to allergies incredibly well and they even give you complimentary small bites as appetizers and dessert.