Looking for the best food at French Quarter Fest 2025? Here are Ian McNulty's top picks.

My favorite part of French Quarter Festival is the French Quarter itself. This is the place where our city comes together to celebrate New Orleans life, in a neighborhood that tells stories of our city’s history and heritage and evolution. The same goes for French Quarter Fest food.

For the four-day span of French Quarter Festival, April 10 through April 13, the streets and corners and riverfront stretches of the city’s historic core are transformed into a showcase of local music and local food. The neighborhood itself is the stage.

Nearby French Quarter restaurants are represented among the vendors, but the festival also draws in restaurants, food trucks, pop-ups and caterers from many different parts of the community. Just as the festival crowd reflects different parts of New Orleans gathered in the Vieux Carre for the party, so too does the festival food.

Food vendors are clustered in what feel like individual food courts for quick street eats. Taken together, it’s a tour de force of New Orleans flavors, including deep-running local traditions and more that show how New Orleans cooks and eats today.

Another distinguishing characteristic: the diversity of food vendors themselves. That’s the result of an intentional strategy toward inclusion and opportunity. The festival can be a big break for vendors, who can showcase what they do every day at their restaurants.

I always love hearing how people discover favorite new spots around town through the festival.

It’s a refreshing reminder of the richness at our fingertips in this city, much like a visit to the French Quarter itself.

Here are my top picks for French Quarter Festival food this year based on prior festival noshing, and a few new additions to the menu this year that look promising. They’re arranged by area. Here's a map, and can see the full festival menu for 2025 here.

Jackson Square

Roasted duck po-boy from Crabby Jack’s, the po-boy shop sister to Jacques Imo’s Café (also with a stand at Jackson Square), dripping with meaty goodness.

Spicy tuna sushi taco from Nori Guys, the pop-up alter ego of the Hibachi Grill in Mid-Cit; these “tacos” are crispy fried nori strips folded around raw diced tuna.

Shrimp remoulade from Tujague’s, a Creole standard from one of the oldest names in New Orleans dining is cool, piquant and classic.

Collard green sambusas from Addis NOLA, the Ethiopian restaurant, the vegetarian version of the house meat pie; get the honey-kissed, sweet heat awaze wings too.

Jerk chicken sausage po-boy from Vaucresson Sausage Co., the vendor that hasn’t missed a fest, has a newer addition that snaps with island spice.

Kohlmeyer Lawn, riverfront

Shrimp pikliz from Fritai, the Haitian restaurant in Treme, with a cool, lighter, spicy dish (note: very spicy).

Sweet potato beignets from Monday Restaurant + Bar, the Mid-City brunch hot spot, combining the classic with smooth sweet potato filling.

Gumbo dumplings from Sun Chong, the Korean fusion restaurant; if you’ve ever wondered about gumbo shot into dumplings, here’s an easy festival time chance.

Yakamein from Miss Linda the Yakamein Lady, the street food queen; I try never to miss a chance at Miss Linda’s signature noodle soup.

Jax Brewery Lot

Jerk smoked turkey necks from Afrodisiac, the Caribbean/Louisiana Creole fusion spot in Gentilly, serving one of the best things I put in my gob last year.

Zydeco shrimp bowl, add meat pie, from Lasyone’s Meat Pie Restaurant, the Natchitoches classic; a bowl of spiced potatoes covered with a creamy shrimp and crab sauce, best had with one of their bubble-crusted meat pies to dip.

Cracklin’ from Southerns, the new Metairie restaurant and well-known food truck, just like you’d find at the best cracklin’ spots in Cajun country.

Chicken 65 from LUFU NOLA, the downtown Indian restaurant that started as a pop-up and excels at festival food, making the Indian classic spicy fried chicken and tacos that look good this year (with chicken tikka masala or masala shrimp).

BBQ oyster po-boy from Red Fish Grill, the Ralph Brennan family restaurant on Bourbon Street, has made a festival standard of this one, with fried oysters drenched in butter, tangy-spicy sauce with blue cheese dressing.

Spanish Plaza

Gumbo ramen from Thai NOLA, new this year, from the New Orleans East restaurant that’s mostly Thai, a little Creole, and home to a delicious traditional gumbo. This one looks promising.

Aquarium Plaza

BBQ shrimp po-boy from Dickie Brennan & Co., the parent company now for Pascal Manale’s Restaurant, birthplace of BBQ shrimp, has a new festival specialty based on it.

Old U.S. Mint

The Lambeaux from Smoke & Honey, the deli/taverna in Mid-City; a signature Greek po-boy with lamb leg, whipped feta and crunch onions and cucumber; get it whole or by the half.

Bread pudding with rum sauce from Oh Taste and See, the local caterer, a Louisiana classic with deep flavor.

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