In between sights, tourists, as well as residents, have to eat. Many cities in America pioneered something, so New Orleans Louisiana pioneered traditional Cajun and Creole foods. Gumbo, jambalaya, crawfish pie, red beans and rice and Po’ boy sandwiches form traditional New Orleans fare. Oysters Rockefeller and Bananas Foster were invented here. In many restaurants, these traditional dishes serve as appetizers, while four-star chef-designed dishes grace the menus. However, you can still find plenty of traditional fares.

801 Royal 801 Royal St.

Begun in 1776 as a family owned and operated restaurant, the structure burned in 1788. It was rebuilt and passed through several owners. In 1937, “Mr. Joe” Polizzi and his grandson ran a grocery in the building until Katrina decided small businesses were expendable. However, 801 Royal is still owned by the family and run by Kelly Van Geffen and Mary Toce. Hungry for a Po’ Boy? It’ll be hard to decide which one to order.

Bon Ton Café 401Magazine St.

The historic Natchez Building of the 1840s offers diners two things our fast food society doesn’t have: the romantic gaslights of the 1800s are a rare and beautiful thing. The second is the owners, Al and Alzina Pierce, who came from old-fashioned Cajun families with old-fashioned Cajun recipes. That’s why Bon Ton has been consistently written up in magazines for years. Crawfish, jambalaya, and gumbo in many flavors grace the menu, made the way families along the Bayou made them, from scratch using fresh food.

Huck Finn’s Café 135 Decatur St.

Why would visitors to Louisiana not eat at Huck Finn’s? Fresh seafood and New Orleans traditional favorites mean a classic dining experience. Fried is the operative word, from fried pickles to fried seafood platters to fried Boudin balls on a Po’ Boy. Corn pudding is on this menu, but not many others. And the beignets are amazing.

Restaurant August 301 Tchoupitoulas St.

An 18th-century building rich with dark hardwood and chandeliers hosts a premiere dining experience. Remember when we mentioned four-star chefs? At the August, words like Foie gras (three ways even), the de Cochon and Au Poivre would be understood by native New Orleanians. Visitors, however, won’t know unless they ask that au Poivre is pepper steak and tete de Cochon a pig’s head sandwich. Foie gras, of course, is duck or goose liver pate. Add that to rabbit, seafood and lamb dishes, and you won’t want to leave.

Emeril’s New Orleans 800 Tchoupitoulas St.

When Chef Emeril takes the helm, diners can expect exotic cheeses, magnificent sauces and unusual uses for fruits and vegetables. What a great pairing caramelized sweet potatoes sound for a grilled pork chop. Would you care for Ham Hock Chow Chow with your grilled salmon? Exotic and wonderful. That’s Chef Emeril.