FRENCH QUARTER. Classic French Creole cuisine is what sets Antoine's apart. The restaurant has been in business since the mid-1800s and the recipes may seem basic, but each entree's flavor is uniquely delectable. Diners can enjoy choices like potato soufflé or Poulet Rochambeau, a boneless half-chicken served with a sweet brown rochambeau and tangy béarnaise sauce. The decor is spaciously elegant and, even though Antoine's still prints its menu in French, the staff is more than eager to help.

FRENCH QUARTER. A legendary New Orleans favorite of both locals and visitors, Arnaud's has been serving great dishes like shrimp Arnaud and oysters Bienville since 1918. A jazz brunch on Sunday, live jazz every night, and a variety of dining rooms add to the allure, making the restaurant a popular and tasty destination for everything from fresh seafood to quality meats. A Mardi Gras museum on the second floor provides terrific browsing while you wait for your table. Recipient of the DiRoNA award. Appropriate attire depends on which dining room you choose ­ inquire in advance. A cigar and cocktails bar is adjacent.

CBD. Located in a historic 19th century building, this restaurant's interior ­ exposed brick walls, checkered tablecloths, wrought iron fixtures ­ exemplifies casual elegance. The real draw, however, is the traditional Cajun cooking, highlighted by specialties such as chicken fried steak, crawfish étouffée, jambalaya, catfish, turtle soup and soft-shell crab. Closed weekends.

FRENCH QUARTER. Brennan's is a time-tested classic for French Creole cuisine and for "Breakfast at Brennan's," its elegant, gourmet take on morning fare. A New Orleans institution, the restaurant endears itself to locals and tourists alike. After you've dined on incredible seafood like blackened redfish or trout pecan, make sure you sample the truly sinful bananas Foster, their signature dessert! You'll treat yourself in one of 12 dining rooms inside a circa-1795 building or on the outdoor patio. A la carte and prix fixe menus are available.

RIVERBEND. This is Cajun cooking at its best. Brigtsen's chef, Frank Brigtsen, is known as one of the finest in the region and the culinary entrees he creates are divine. Whether it's the roast duck or blackened tuna ­ all are guaranteed to leave you wanting more.