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    2 years ago

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    3 years ago

    The food is consistently good no matter what you get. It's legit and I highly recommend!

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    Mopho

    Mopho

    3.9
    (921 reviews)
    4.8 km
    $$

    I had been to New Orleans since 1987 to attend JazzFest until my near death and rebirth in 1999…read morewith Celiac disease about 6-7 times. After I was diagnosed with Gluten Intolerance as a foodie I thought my culinary life was over and one of the many, but not only joys, of going to Nola is the food. I was reluctant to go and then a bit later 20 years ago Katrina hit this great city. When I did return my reluctance of going due to my food restrictions was born out, but the fact that the people in New Orleans fry everything, including water. Besides jambalaya and some fresh fish, I couldn't eat anything. However, due to a friend who was born in New Orleans, grew up in New Orleans and lives half of the year there with her family involved in the restaurant business, Pat introduced me for a number of chefs and one in particular, Michael Gulotta, who modified dishes or even made me specially dishes that were gluten free. Every time I went to New Orleans, I tried to go to his two Vietnamese Cajun restaurants, MoPho and Maypop. Michael Gulotta, chef-owner at Mopho and Maypop was born and raised in New Orleans. Michael began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. Gulotta then took leave to train in the Italian Riviera and Germany's Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August's re-opening. He was named chef de cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. Located in New Orleans' Mid City, MOPHO was a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry. In its first year MOPHO was nominated for America's Best New Restaurant by Bon Appétit magazine and named Restaurant of the Year by New Orleans Magazine. In 2016 Michael was named one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, a Best New Chef by Food & Wine magazine, and Chef of the Year by New Orleans Magazine. In 2017, his team opened its second full-service restaurant, Maypop, in the Central Business District of New Orleans. Maypop was named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans Top 20 Restaurants by Condé Nast Traveler, and a New Orleans' Top Ten Restaurants for 2019, by Brett Anderson. Michael has also been a semifinalist for The James Beard Awards Best Chef South for the past four years. Most recently, his team opened a second MOPHO location in the new Louis Armstrong New Orleans International Airport. On my trip to New Orleans this past May, I was saddened to learn that Michael was closing MoPho and Maypop, casualties of the so difficult business of owning a restaurant I know all too well. After JazzFest one evening on MoPho's second to last day, Pat and I went to pay our respects and I got to thank Michael for his kindness showing me there was culinary life after my diagnosis not only at his restaurant but when he catered the main stage at JazzFest, but he also introduced me to more fusion possibilities which I have incorporated in some of the food I make. On the last day of Maypop, my brother Jeff and I dined at Maypop, Michael's more upscale joint which served delicious food and not to be undone, after both closed on that Sunday in May, I saw the MoPho at the airport right in front of my terminal to fly home and I got the greatest wings on the planet to fly home with: CRISPY CHICKEN WINGS WITH NUOC MAM CARAMEL. I have no idea what exactly that is except Cajun chicken spices with a Vietnamese caramel sauce that is unparalleled in it's flavor, bite and marriage of cultures that was so good Pat would always ask for more on the side. I'm sure Michael will get back in the game at some point but I write this with gratitude to Pat for introducing me to this great Chef and to Chef Gulotta for taking the time to show me what I could eat and what modifications he could make to his food for me.

    Mopho is where New Orleans and Vietnam decided to party -- and it works…read more The hot sausage buns are so good they made me want to propose marriage to a piece of bread. The OG nuoc mam caramel wings are sticky, funky, sweet chaos -- like getting mugged by deliciousness. I left covered in sauce and without a shred of dignity. 10/10, no regrets.

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    Shaken beef
    Shaken beef
    Fried oysters
    Fried oysters
    Crispy chicken wings

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    Crispy chicken wings
    Gilda Cuisine

    Gilda Cuisine

    2.8
    (23 reviews)
    2.1 km

    Bun Bo Hue - not good... not spicy, no lemongrass, no pate, barely any meat.... No side veg, no…read morehoisen, no sriracha... Pork egg rolls were burnt. And the owner lady is not welcoming or friendly at all. I was hopeful because the pork egg rolls were ok but meh. Won't be back.

    We wanted to try it out because we always look for Filipino food. When we got there, I remarked…read morethat it is in a somewhat touristy area with very limited parking. They had just opened so we were the only ones there. Here is the surprising thing (and something I forgot to do), check their background and reviews online. We did not realize that they were a combination of Filipino and Vietnamese cuisine! We love both! However upon further review, it was really 85% Vietnamese and the rest was Filipino. Not much especially when they are described as a Filipino restaurant online. The place looks to be run by a Filipina woman. Not sure though. Anyways, the place is nice enough. Good tables and chairs. Lots of space. Bathrooms were somewhat clean. We decided to order Vietnamese since the Filipino dishes were very typical and not "special ". I ordered a Bahn Mi combo and my wife ordered the Bahn Bao sandwich with pork. They were tasty and plentiful. However, the one thing that got to me and made me rate them low was the glass of water they gave me. There was a bug in it! And it was noticeable. And when I pointed it out to our server, there was no apology. She just looked surprised and replaced it. I have to have some type of apology or sincere recognition that they were in the wrong. Nothing. As I believe, you can go ahead and try the place out and decide for yourself but we will not eat there again.

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    Bar
    Bar
    Pancit
    Pancit
    Gilda Cuisine

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    Tatlo

    Tatlo

    4.4
    (30 reviews)
    0.4 km

    I read in one of the publications about a Filipino inspired absinthe bar on Bourbon St in N'Awlins…read more(entrance around the corner on Bienville). It was a must visit during my trip to N'Awlins. I had a Pernod absinthe, but I also sampled the longanisa patty sliders and Tatlo's version of pancit. The longanisa was crispy, and nicely seasoned. Likewise, the pancit had moist noodles and a nice flavor. This is bar food, so there wasn't much protein. In addition, I would have liked some lemon to squeeze on top. Tita was a super nice bartender/waitress. A Filipina bartender also stopped by to chat. The remainder of the staff was friendly & warm. Regarding the ambiance, its part of Old Absinthe House. It literally is an old house w/ the restrooms on the third floor. You have to walk up a circular staircase to get up there. I would definitely return to Tatlo (the number 3), the next time I am in N'Awlins. The vibe is chill, and the bar food is very good.

    Not what I expected for a Bourbon street bar. As a local I rarely ever go on bourbon street. But my…read morefriend heard about a bar she wanted to try. I was skeptical but after seeing some pics of the inside I'd decided to venture on over to bourbon street. I'm so glad I did. The experience as Tatlo was like no other place I've ever been. The decor when you walk in was sexy and vampy. There were candles all over the place and it smelled like Palo Santo and Sage (which I love). At one point there was a woman walking around saging the bar. My server (so sorry I can't remember her name) was sooo nice!! She had great recommendations and she checked on us often enough but not too often. At one point she brought us over a bowl of a dried herb with a candle and a marker. We were told to write down something we wanted to manifest and then burn it with a candle. I thought that was so cool. The food and drinks all had spiritual themes. My friend had the bubble bubble toil and trouble drink and that one said it was for protection. It came in a cool glass that she had to blow into to get the color of the drink to be uniform while the drink bubbled. I had the Florida water which was for energy clearing. It was well made. I really enjoyed it. Then I got the zodiaquiri, which I also really liked. For food we tried the special which was a deep fried soft shell crab dish with a creamy pasta. So good!! The crab batter was flavored to perfection. We also got the synergy dish which represented fertility, abundance, and growth. It was chicken adobo arancini. This was really good. The outside was nice and crispy and the inside was moist and flavorful. The last dish we had was Triquetra which were pork ribs meant for spiritual enlightenment. I also really liked this. The sauce was sweet and tangy and the meat was tender. There was a tarot card reader there so I also decided to get my tarot cards read. I've never done that before but it was an awesome experience. I'm going back next weekend with my sister! Can't wait!

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    Tatlo
    Tatlo
    Tatlo

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    Mister Mao

    Mister Mao

    4.4
    (149 reviews)
    4.9 km
    $$$

    Nico (sp?) was such a gem and treated us so well on the night my cousin and friends took me out to…read morecelebrate my birthday! I have a love/hate that they change their menu because I thought I did my due diligence and studied the menu and precious Yelp reviews to prepare what to order. But then the menu changed but it was fine bc Nico helped steer us to all the good stuff! We ordered a bunch of dishes and ate family style so we could try everything! The stand outs to me were the Pani Puri with the fiery mint water that you pour and lets you control the heat (you eat it in one bite), the Pork Dan Dan Buco Di Creste noodles (we asked not too spicy, we're getting older! Haha ), the Gulf Shrimp Pakora, and the ice cream pie from Lucy Boone! Mister Mao is where the old Dick and Jenny's restaurant used to be across from Rouse's on Tchoupitoulas. It's a little pricey but so worth it for a fancy night out!! And ask for Nico, he's the best!!

    We came here for gals brunch a few months back. I loved the energy here. The staff, the bartender,…read morethe waiter are all quirky and fun. The decor kind of matches that energy. And so does their 'pics of cats' all over the menu. I am a cat person, so that won me over right there. They were running the special for a family style meal for $54 ++. You get to try so much, we decided to get 3 since there were 6 of us. I enjoyed the food more than the cocktails. The coffee cocktail was really not good and possibly my least fav coffee cocktail in the city. I think it needs a revamp. The ingredients are basically hoodoo chicory, it just tasted like all bitter. I didn't order any other drinks after that. I did try the gals drinks and they were all just ok. As for the food, I think the clear winner was the garlic noods. Not only did every slurp theirs up, fighting over it, almost all of us ordered a garlic noodle to go! That was top notch and I still thinking about that today! The dumplings were good, the shrimp was better than the rice dumpling. I enjoyed the ginger salad and fried chicken. It was an interesting fusion of flavors and a very fun atmosphere to be in. I will absolutely be back for the drool worthy garlic noodles.

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    Interior
    Interior
    Spring Rolls
    Spring Rolls
    Fun cocktails

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    Fun cocktails

    Kusina - filipino - Updated August 2026

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