Michael Gulotta’s Louisiana meets Vietnamese(ish) cuisine is a bright spot across from City Park, and even better,MoPhois open seven days a week. Try silky pho and oversized nuoc mam glazed wings to vindaloo bowls and banh mi/po’boy hybrids; the weekday happy hour is the best.

Everything on the plates at1000 Figsis pretty — composed vegetables, grains, and Mediterranean dips and spreads in eye-popping colors that do a body good. Try the hummus and whipped feta with crudite or the excellent falafel feast that easily feeds four for $38. Get there early — they close at 8 p.m during the week.

Piece of Meat’s new steakhouse-style dinner service and modern, stylish atmosphere is special occasion-worthy, and if that special occasion falls on a Monday, you’re in luck. It’s great for groups with a reservation or to walk in, given the lovely bar that serves expert cocktails. Dinner begins with a beef fat candle and a surprising choice starters; there are three rotating steaks to choose from in addition to a chicken or fish entree; and sides are served a la carte, like the Million Dollar Baked Potato.

Bywater’sCountry’s Club提供了一個可愛的設置——吃池,裏麵,or on the lovely front porch, the perfect backdrop for chef Chris Barbato’s refined flavorful cuisine. Nibble on cacio e pepe risotto balls, slurp the coconut milk powered crab bisque, and dive into tender mussels swabbed with saffron butter. A great way to start the week.

This swell modern Italian restaurant in the Marigny serves pizza, pasta, seasonal produce, and Gulf seafood in a vocal, convivial setting.Paladar 511revels in simplicity. The kitchen’s tricolor greens with white anchovy is revelatory, same goes for the tuna crudo, the lamb merguez pizza, and the blue crab corn agnolotti. So nice to have a spot that always dishes above expectations.

Closed on Tuesdays,Bacchanalis a wine store, yard party, music venue, and savory cafe, all wrapped up in one funky Bywater package. Build your own cheese plate with choices from the front cooler plated with olives, pickles, toasted bread, and accoutrements. Sample from a tapas-style menu of snacks or order mains like pork loin with prune mole and and whole grilled fish.

Located on the edge of the French Quarter,Palm&Pineexplores the food and drink of Louisiana, the South, and “South of That,” with a constantly evolving menu influenced by the Caribbean, Mexico, and Central America. Husband-and-wife chef duo Jordan and Amarys Herndon create dishes like hot sausage carimanolas —stuffed yuca fritters served with roasted garlic mayo and pickles, that offers their spin on the classic hot sausage po’ boy. From the Pine Bar, classic and original cocktails revolve around agave and cane spirits, side by side with new world wines, and regional beers.

This French Quarter bistro set in a carriage house built in the late 1700s is always a pleasure, whether the famous burger and fried chicken sandwich is for dinner or something loftier, like the elegant pan seared gulf fish with hazelnut Romesco. EnjoySylvain’scozy dining room or the back courtyard and settle in. Service is meant to relax and welcome, there’s no rush.

在CBD周一工作到很晚?晚餐(nny Sanchez is a great way to cap off the day. Celebrity chef Aaron Sanchez’s first restaurant is one of the top local destinations for Mexican cuisine, especially if you’re looking for something different from your neighborhood go-to for chips and salsa and margaritas. Try the tortilla soup, burrito, or arroz con pollo for dinner, or catch happy hour drinks and tacos from 3 to 6 p.m. weekdays.

Herbsaint, the flagship of the Link Restaurant Group that turned 21 this year, is just so darn classy. Whether dining outside, the clickity-clack of the streetcar in the background, or in the lovely dining room, guests savor the likes of housemade spaghetti with guanciale and fried farm egg, a grilled tuna sandwich on olive bread or the daily fish on the all day menu. Dinner is served until 9.

Stellar seafood is the order of the day — every day — atPeche, chef Ryan Prewitt’s modern, rustic ode to all things finny, bivalved and crustacean. The James Beard Award-winning chef drives a menu that hopscotches between raw, smoked, simmered, fried and grilled. Share the restaurant’s signature wood-fired whole fish or graze on a feast of small plates — don’t miss the Gorton’s-averse beer battered fish sticks.

Blue Giantslingsreinvented Chinese takeout standards in a hip, lively setting on a now-busy corner of Magazine Street.Cochonalums Bill Jones andRichard Horner serve an extensivemenuof “straightforward” American-Chinese dishes, with highlights including excellent peking duck, egg foo young, shrimp wontons, dan dan noodles, and bok choy in a sauce made from Louisiana oysters.

Closed Wednesdays and Thursdays, this Southern comfort spot on Freret Street is perfect for an early Monday dinner — they close at 8 p.m. TryHigh Hat’sbraised greens, barbecue shrimp, hot tamales, and of course any of the fried seafood po’ boys on Leidenheimer bread.

If it’s a special occasion spot you seek for your Monday night meal, Commander’s has you covered. Enjoy chef Meg Bickford’s modern take on roast beef debris, made with Black angus short ribs slathered over buttery toasted Leidenheimer French bread topped with oyster mushrooms, arugula, Boursin, horseradish mayo, and veal jus. Her pecan-crusted fish is topped with jumbo lump crab poached in Prosecco — Bickford dials everything up to 11.

Sushi feels like a good way to kick off the week, right? Haiku has you covered Monday nights, for dining on the charming (heated) patio on Magazine Street, in the narrow dining room, or for takeout — don’t forget about the hibachi table if you’re looking to spice things up on a weeknight.

Chef Sophina Uong romances the hell out of the globally-inspired menu atMister Mao,a culinary tome that taps into bold flavors and interesting textures reflecting Thai dishes, hot spice, riffs on Southern cuisine using locally sourced ingredients — a litany of eats she proudly calls “inauthentic,” which makes every bite all the more captivating. The cocktails, wine, and beer list are equally boffo.