Gris-Gris

New Orleans has plenty of restaurants serving the classics, but Gris-Gris takes them to new heights, with updates that are more than just trendy twists on the original. An oyster BLT comes with smoked pork belly, tomato jam, arugula and sugar cane vinegar. Chef Eric Cook’s mom’s recipe for chicken and dumplings is also a hit. The setting—downstairs has an open kitchen and counter seating, upstairs has a dining room and bar, and outdoor balcony seating with views of lower Magazine Street—has helped establish Gris-Gris as a go-to spot for neighborhood regulars and special occasion diners. Check out Gris-Gris to Go-Go next door for take-home versions of the hits.