Best Dishes and Cocktails Eater Editors Had in NOLA This Week

The annual Tales of the Cocktail, a gathering for cocktail and spirits industry professionals, is in full swing in New Orleans this week. Bartenders from around the country have gathered in the city to show down, learn, and network. In the midst of it all, we’ve been gathering our notes on some of the best dishes and cocktails we’ve had in NOLA recently. Here are ones that stood out.

Tres leches cake at Acamaya

Acamaya, Eater’s 2024 Best New Restaurant for NOLA, has still been getting a lot of attention lately (NYT reviewed it not long after our team stopped by on a recent trip), and for good reason. The restaurant impresses on several fronts: the intriguing wine and cocktail list, its punchy and robust raw dishes, and some surprising stunners, such as a humble sweet potato given main character energy with peanut mole, turmeric, and lime. Dessert is usually the least exciting part of a meal for me, but here, it’s the dish that seems to be lingering in my memory the longest. Tres leches cake gets a more robust, substantive quality with the use of masa, and mango adds an assertive tartness for balance. The flavor of the cake seems to change a bit with the seasons — the peach version on the menu currently seems a good enough excuse as any to revisit this special place. — Missy Frederick, Eater cities director.

Columbina cocktail at Jewel of the South

Jewel of the South is well-accoladed for its concoctions, and it’s sure to be a major stop for Tales of the Cocktail visitors this week. On a recent visit on a Friday afternoon, the team and I cozied up at the bar and ordered a slew of cocktails. I started with the ambitious Durian Fields ($26) made with durian yellow chartreuse, eau de vie, and garnished with a chewy durian candy. It was a gamble, durian is an acquired taste with its combination of earthy sweetness and oniony savory notes. It’s a geeky drink, with creativity worth admiring, though one I may wait long to revisit. Next, I ordered the seasonal Columbina ($15), and that may be one of the best cocktails I’ve ever had. The tiny sipper was made with gin, a cardamom pear cordial, and lemon, garnished with a fresh sprig of thyme. The cocktail was refreshing with pear and lemon, offset with cool baking spice notes of cardamom, and that sprig of thyme pulled the aromatics together in perfume. It is an understated drink with no frills and nothing to hide behind but brilliance. — Henna Bakshi, Eater regional editor, South.

Pot of rice at Dakar

With a slew of awards and accolades over the past few years, including Eater NOLA’s Best New Restaurant Award in 2023, Dakar has solidified itself as a dining destination in New Orleans. Chef Serigne Mbaye cooks the cuisine of Senegal, honoring his mother and also the countless enslaved Senegalese people brought to Louisiana. One of his most memorable dishes is also the simplest seeming — a pot of rice. On a recent visit, the Rice Connection course featured a cast-iron pot with steamed rice, finely diced bell peppers, and a sprinkling of chives. The dish was passed around the table to share among strangers. It was the best rice I’ve ever tasted — each grain perceivable by the tongue, immaculately cooked. Rice carries a dark history in the South as the reason so many Africans were forced to the United States, and diners can’t help but contemplate this while sitting in the Dakar dining room. But it is not a somber affair — as the menu states, “In Wolof ‘benachin’ means one pot. In that one pot rice meets magic.” — Erin Perkins, Eater editor, South.

Yellowfin tuna solera at the Kingsway

The team behind the award-winning restaurant, Saffron, has newly opened a gem on Magazine Street. The Kingsway by chef Ashwin Vilkhu is an elegant but relaxed affair, putting Singaporean street food in a fine-dining setting. Dinner is a four-course prix fixe for $92, and it amazes right from the first course. The Gulf yellowfin tuna solera (an additional $16 supplement) is an umami, sweet, and spicy beauty. The raw fish is served in a five-year chile sauce on top of sticky rice, and garnished with thinly sliced scallions and edible flower petals. Bites are eaten wrapped in seaweed. It is a powerful way to begin a meal, lighting up all parts of the palate. Layers of chile, offset with white rice and acid, the velvety texture of the fish with the crispy seaweed and scallion, all dance in harmony. It readies you for the incredible ABC chicken to come. — Henna Bakshi, Eater regional editor, South.

Truffle butter martini at Hungry Eyes 

In a world of super dirty, extra filthy martinis, the truffle butter martini at Hungry Eyes might be the final boss. It doesn’t wallop you over the head with fake truffle flavor but is more nuanced and savory. The drink is best paired with the steak tartare in a “burger grease” vinaigrette — it tastes like a hot-off-the-griddle fast food favorite. — Erin Perkins, Eater editor, South.