New Orleans is a city that occupies a unique place in America’s collective imagination. Not only is it the most fun city in America (according to Rick Steves), but it’s also the birthplace of jazz. The town is an intoxicating meeting place of French, Spanish, African, Native American, and Anglo cultures, resulting in a kind of melting pot unmatched anywhere else in the country. People flock to New Orleans to experience this mix in the form of its architecture, music, and — perhaps more than anything else — its cuisine. The food in New Orleans is as interesting as its roots, combining all of the town’s fascinating influences into a slew of singular mouth-watering concoctions. From po’ boys to jambalaya, the cuisine of New Orleans reflects the rich tapestry of its history, resulting in dishes with unique flavors and deliciousness that can’t be found elsewhere.
Residents of New Orleans aren’t shy about declaring their food the most delectable in the country, and there are several “best” lists that back this up. Whether this is true or not is certainly up for debate, but most anyone would agree that New Orleans dishes are at least in the running, especially as offered up at hole-in-the-wall restaurants like Jacques-Imo’s, (pronounced jock-a-moes) an otherwise humble spot celebrated by Anthony Bourdain.
Discover a simple cafe with true local flavor
Jacques-Imo’s has been serving up “real Nawlins food” since 1996 and became one of Anthony Bourdain’s favorite Southern restaurants, earning a special place in the late chef’s heart after he stopped there during his first TV show, “A Cook’s Tour.” Respecting the fact that they had a kitchen giant in their midst, the proprietors set up Bourdain a VIP table in the back of a pickup truck, and proceeded to shower him with local favorites such as fried chicken, soft shell crab, and alligator sausage cheesecake. Bourdain, of course, was overwhelmed and proclaimed that the food served up at Jacques-Imo’s was so good that it “should probably be illegal.”
The restaurant is still going strong today, though you may have to get a bit crafty to secure a table. Any parties over five require a reservation that can only be made calling a line during specific hours. Smaller groups can try their luck by just showing up, though it should go without saying that a wait is mandatory.
As for the dishes, as in much of New Orleans, seafood reigns supreme: Redfish, shrimp, and grouper feature prominently, as do grits, catfish, chicken liver, andouille (spicy cajun sausage) and, of course, gumbo. These guys do New Orleans like they mean it, which results in deep flavors and a hard Southern verve. We’re talking piles of fish with complex, spicy flavor profiles, shrimp for days, and plenty of rice on the side. Jacques-Imo’s is New Orleans food concentrate, so arrive with an empty belly and an open mind.
Get down with America’s best food town
