S3 in New Orleans, LA: 7 Spots From the Video

Researched by Varedelo

Planning notes for New Orleans

Must-try foods in New Orleans

• Gumbo
  GumboA quintessential Louisiana stew, rooted in Creole and Cajun traditions, Gumbo is a hearty dish with African, French, and Spanish influences. It features a dark, rich roux, the 'Holy Trinity' of celery, bell peppers, and onions, and is traditionally made with ingredients like seafood (shrimp, crab, oysters) or meat (andouille sausage, chicken.
• Po' Boy (Poor Boy) Sandwich
  Po' Boy (Poor Boy) SandwichThe iconic New Orleans sandwich, a Po' Boy is served on light, crispy French bread and filled with fried seafood (like shrimp or oysters) or roast beef with gravy. It's often 'dressed' with lettuce, tomato, pickles, and mayonnaise. The sandwich originated in the 1920s as an affordable meal for striking streetcar workers.
• Beignets
  BeignetsNew Orleans' signature dessert, Beignets are square-shaped French-style fried doughnuts. They are served hot, completely covered in a generous dusting of powdered sugar, and are traditionally paired with a cup of café au lait, a coffee with chicory. While the classic is plain.
• Jambalaya
  JambalayaA flavorful one-pot rice dish, Jambalaya blends French, Spanish, and West African culinary influences. It's made by cooking rice with the 'Holy Trinity' of vegetables, a variety of meats like chicken and andouille sausage, and sometimes seafood. New Orleans (Creole) style is often redder due to the addition of tomatoes.
• Crawfish Étouffée
  Crawfish ÉtoufféeA creamy, flavorful Cajun and Creole dish meaning 'smothered.' It features a thick, well-seasoned roux and is loaded with crawfish tails and vegetables, often the 'Holy Trinity,' and served over rice. It is considered one of the most essential Creole-Cajun seafood dishes.
• Oysters (Raw and Charbroiled)
  Oysters (Raw and Charbroiled)Gulf Coast Oysters are a New Orleans staple. While raw oysters on the half-shell are a popular appetizer, the charbroiled style, where oysters are grilled and topped with butter, garlic, herbs, and Parmesan cheese, is a local obsession and a more recent classic.

Trip guide

• About New Orleans
  About New OrleansNew Orleans was founded by French colonists in 1718 and was the territorial capital of French Louisiana before the Louisiana Purchase of 1803. The city's historical heritage reflects the periods of French and Spanish colonial rule, which contributed to a cross-cultural and multilingual history.
• When to go
  When to goThe ideal time to visit New Orleans is during the spring (February to May) and fall (October to November), when the weather is mild, typically ranging from 65–80°F. Spring is peak season for crowds and prices due to major events like Mardi Gras, French Quarter Fest, and Jazz Fest. For fewer crowds and lower rates, visit in the fall, which offers comfortable weather and numerous food festivals celebrating oysters, fried chicken.
• Getting around
  Getting around New Orleans

  • Arrival via Louis Armstrong International Airport (MSY) Upon arrival at MSY, you can reach the city center (French Quarter/CBD) via several options. Taxis offer a fixed rate of $36.00 for 1-2 passengers.
  • RTA Streetcars and Buses (Jazzy Pass) The Regional Transit Authority (RTA) operates a comprehensive system of historic streetcars and modern buses.
  • Taxis, Ride-Shares, and Pedi-Cabs For quick and direct travel, taxis and ride-share services (Uber/Lyft) are available throughout the city, particularly in the downtown areas. In the French Quarter, pedi-cabs offer a fun, unique.
• Local tips
  Local tips

  • For safety, stick to well-lit, populated areas and use rideshares or taxis instead of walking alone at night.
  • Wear comfortable, closed-toed shoes and watch the ground closely for extremely uneven sidewalks and potholes.
  • Immediately ignore or smile and walk past anyone who approaches you with an on-the-street con game.
• What’s new
  What’s new in New Orleans

  • New Michelin Recognition: New Orleans earning its first Michelin Guide stars and honors in the guide's 2026 expansion into the Southern United States.
  • Mid-City Restaurant Wave: A concentration of notable new openings in the Mid-City neighborhood.