Hidden gems
Here's the place to find the hidden gems of our city. If you would like to add your favorite, email me at jean@nolawindowcleaningandtint.com. If you have a link to their website, please include that too!
The BEST Philly Cheesesteak south and west of Philadelphia - Schooner Saloon located at 700 Burgundy. If you know Amoroso rolls, then you know what I'm talking about. You can check out the whole menu by clicking here.
In a quiet uptown neighborhood (5240 Annunciation Street) sits a small yellow house with a handpainted sign that reads, "Domilise's Po-Boys and Bar." It's 10 am. The phone inside begins to ring furiously. A line of both locals and tourists alike forms on the corner of Annunciation and Bellecastle. By noon, the scent of fried shrimp and oysters can be smelled all the way to Tchoupitoulas Street. It's lunch time. Domilise's is open and Miss Dot is smiling from above while her beloved customers sit and enjoy their po-boys.
THERE IS GOOD PIZZA IN NOLA!
One of the biggest complaints we all have in a city with such outstanding food is pizza. Problem solved! Tower of Pizza at 2104 Veterans Memorial Blvd. is fabulous!
Chef Don Rafaelle serves up original New York Style pie, a Neapolitan-American pizza — and has caught on with locals and the tourists alike who flood Nola Mia’s. The cafe sits on St. Claude and retains much of its Marigny, New Orleans charm. Come for the pizza, panini's, pasta, gelato, and home-made desserts. You can check out their menu by clicking here.
Bringing Brooklyn style pizza to Baronne Street, and they get creative with it! They use the highest quality ingredients— to create huge 20" pies.
Stuph'D is a family-operated restaurant built around the idea of stuffed beignets, both sweet and savory. Founded by Duana Lawrence, who started out on Canal St.; the restaurant has redefined what beignets can be, proving they’re not just a simple, french pastry but also a vessel for everything from seafood, cheesesteaks, chicken to indulgent desserts. No one in Lawrence’s family ever expected her to go into the restaurant business—she had no formal experience—but she had an intuitive understanding of New Orleans cuisine and the inspiring confidence to experiment with it.
