Get a primer in local culinary argot at Patois, Aaron Burgau's nouveau Orleans restaurant that doubles as the fictional Brulard restaurant on Tremé. After being hit hard by the oil spill and the resulting slowdown, the restaurant had to switch largely to west coast catches; today, however, the almond-covered whole fish, served with satsuma meuniere ($25), is back to being locally harvested redfish, served the same day it’s caught.
Scoop up local gulf tuna crudo with cucumber, saffron, and hazelnuts ($16), at Domenica, John Besh’s pizzeria-restaurant at the Roosevelt. Co-owner and chef Alon Shaya spent a year apprenticing in Italy and learning Mediterranean flavors before returning to meld them with local products, like wild mushrooms served with gnocchi ($14), and Louisiana veal served with arugula and lemon ($24).
Reap the benefits of loyalty at Red Fish Grill, a boisterous, bright, seafood restaurant on Bourbon Street. Throughout the spill, chef Brian Katz never switched from his Gulf suppliers which means today he's given first pick for product like red snapper, served here glazed with mayhaw, a Southern fruit ($30).
Discover the depth of Gulf seafood and imagination at the Tennessee Williams-inspired Stella. Chef Scott Boswell, a Louisiana native, has worked in Tokyo, Florence, and Provence, and the globetrotting shows in his chef's tasting menu ($125), which includes Louisiana Gulf shrimp and shiitake mushroom risotto with English peas and virgin olive oil, and Canadian lobster with American paddlefish caviar.