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100<br />
CHAPTER 4 . WHERE TO DINE<br />
547 St. Ann St. (corner of Jackson Sq.). & 504/593-0006. www.restaurantstanley.<br />
com. Everything under $12. AE, DISC, MC, V. Daily 7am–11pm.<br />
2 The Faubourg Marigny<br />
For the restaurants in this section, see the “Where to Dine in <strong>New</strong><br />
<strong>Orleans</strong>” map on p. 80.<br />
MODERATE<br />
Feelings Cafe D’Aunoy AMERICAN/CREOLE Friendly<br />
and funky, Feelings serves tasty, solid (if not spectacular) food. It feels<br />
like a true local find—because it is—and can be a welcome break<br />
from the scene in the Quarter or from more intense dining. Try to<br />
get a table in the pretty courtyard or on the balcony overlooking it,<br />
though the dining rooms are perfectly pleasant. Luckily, the courtyard<br />
wasn’t much affected by Katrina. Let’s hope the piano bar will<br />
be back soon—the ambience isn’t the same without it. A typical visit<br />
produces oysters en brochette, pâté de maison, seafood-stuffed eggplant<br />
(shrimp, crabmeat, and crawfish tails in a casserole with spicy<br />
sausage and crisp fried eggplant), and a chocolate mousse/peanut<br />
butter pie for dessert.<br />
2600 Chartres St.&504/945-2222. www.feelingscafe.com. Main courses $16–$25.<br />
AE, DC, DISC, MC, V. Thurs–Sun 6–9:30pm (Sat until 10pm, bar opens at 5pm); Sun<br />
brunch 11am–2pm.<br />
Marigny Brasserie ECLECTIC Originally a neighborhood<br />
cafe, this is perhaps our first choice for a nice meal in the Frenchmen/Marigny<br />
section of town—not because the food is so outstandingly<br />
innovative, but it’s interesting enough, and everything we<br />
tried was pleasing to various degrees. Strongly recommended is the<br />
Serrano fig salad—aged goat cheese wrapped in Serrano ham and<br />
tossed with mixed greens in a fig vinaigrette—and the seasonal<br />
tomato-and-Spanish-tarragon salad, one of those lovely green creations<br />
that have finally started showing up on <strong>New</strong> <strong>Orleans</strong> menus.<br />
The mushroom-crusted salmon, on a bed of fragrant sesame sticky<br />
rice and topped with lump crabmeat, was so juicy and nonfishy that<br />
it turned a former salmon avoider into a salmon believer. Rack of<br />
lamb has a sweet cherry demi-glace topping, but the seared tuna,<br />
while a fine cut of fish, needs a sauce of its own.<br />
640 Frenchmen St. & 504/945-4472. www.marignybrasserie.com. Reservations<br />
suggested. Main courses $15–$28. AE, DC, MC, V. Sun–Thurs 5:30–10pm; Fri–Sat<br />
5:30pm–midnight; Sun 10:30am–3pm.
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