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Mr. B's Bistro
Oven roasted, house cured Niman ranch pork belly with fig preserves, fresh croutons, and baby spinach.
Two crispy fried springrolls filled with duck confit, shiitake mushrooms, spinach, and goat cheese |served with ginger soy dipping sauce.
Garlic and rosemary infused, housemade french fries topped with pecorino Romano cheese and truffle oil.
One 1/2 dozen spicy flash fried Louisiana oysters served with pecanwood smoked bacon and horseradish hollandaise.
Shiitake, crimini & portobello mushrooms oven roasted in Madeira wine cream sauce, served with grilled focaccia bread & goat cheese.
A trio of jumbo Gulf shrimp grilled over a wood fire & finished with classic New Orleans bordelaise sauce.
A duo of pan seared jumbo sea scallops served atop baby arugula drizzled with white truffle oil & shaved Parmigiano-Reggiano.
Jumbo lump Louisiana Blue crabcake delicately formed with peppers and onions, pan sauteed to a thin crisp crust, served with our classic Ravogote & a petit green salad.
Buttered French baguette croutons with creamy burrata cheese drizzled with truffle oil served with balsamic glaze & topped with a chiffonade of basil.
A rich country style gumbo made with chicken and andouille sausage.
A classic New Orleans gumbo with Gulf shrimp, crabmeat, oysters and okra.
Baby iceberg lettuce with sliced red onions, grape tomatoes, pecanwood smoked bacon and Danish blue cheese topped with Dijon mustard vinaigrette.
Tender baby greens, grape tomatoes and spiced pecans tossed with herb vinaigrette topped with shaved Grana Padano cheese.
A saute of pecan smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground yellow grits and red-eye gravy.
A 12 oz. pork chop grilled over a wood fire glazed with honey ginger BBQ sauce, served with baby carrots, jasmine rice, and a julienne of vegetables.
Fresh fillet of fish grilled over a wood fire, served with pecan popcorn rice, fresh vegetables of the evening and lemon butter sauce.
An all-natural half of chicken served with oven dried Roma tomatoes, roasted garlic cloves, orzo and rosemary infused natural reduction.
A Mr. B's signature dish Gulf shrimp BBQ New Orleans style, served in the shells with peppery butter sauce and French bread for dipping.
An 8 oz. wood grilled filet of beef topped with our housemade truffle butter, served with garlic potato rounds, and sauteed spinach.
Deep-fried crispy soft shell crab finished with roasted almonds and brown butter, served with a seared lemon and tender asparagus.
Served over a drizzle of creamy caramel and topped with vanilla ice cream.
An individually baked rich, chocolate cake with a fudgy center, topped with vanilla ice cream and raspberry coulis.
Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce.
Rich, creamy custard with a caramelized sugar topping, garnished with blueberries.
A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce.
Blackberries, blueberries & raspberries baked with an almond shortbread topping, served with vanilla ice cream.
Served in a graham cracker crust with freshly whipped cream & raspberry sauce.
One 1/2 dozen spicy flash fried Louisiana oysters served with smoked bacon and horseradish Hollandaise.
Two house made springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with sweet ginger-garlic dipping sauce.
Served with pepper jelly and brioche toast points.
A rich country style gumbo made with chicken and Andouille sausage.
A traditional New Orleans gumbo with Gulf shrimp, oysters and okra.
Tender baby greens, grape tomatoes and spiced pecans tossed with herb vinaigrette, topped with shaved Grana Padano.
Baby iceberg lettuce with sliced red onions, grape tomatoes, pecan smoked bacon and Danish blue cheese topped with Dijon mustard vinaigrette.
A Mr. B's signature dish. Gulf shrimp barbequed New Orleans style, served in the shells with a peppery butter sauce and French bread for dipping.
Collard greens topped with seasoned pulled pork, caramelized onions & a duo of Harper Hill fried eggs, finished with Hollandaise.
Two poached eggs on a toasted English muffin and Morell ham, topped with Hollandaise sauce, served with asparagus.
A classic New Orleans dish. A pan roasted all natural chicken breast topped with Hollandaise sauce, served with Brabant potatoes, prosciutto and chopped green onions.
A saute of pecan smoked bacon wrapped jumbo Gulf shrimp served with creamy stone ground yellow grits and red-eye gravy.
A trio of wood grilled ciabatta bread topped with avocado spread, each topped with brunchy goodness: crispy black pepper bacon, house smoked redfish & a Harper Hill Farms fried egg.
A four ounce wood grilled petit filet served with truffle butter scrambled eggs & garlic potato rounds.
A Brennan family recipe rich in eggs, cream and butter, served warm with Irish whiskey sauce.
Blackberries, blueberries & raspberries baked with an almond shortbread topping, served with vanilla ice cream.
Served warm atop a drizzle of caramel sauce, topped with vanilla bean ice cream.
Rich, creamy custard with a caramelized sugar topping garnished with blueberries.
An individually baked rich, chocolate cake with a fudgy center, topped with vanilla ice cream and raspberry coulis.
Cream puffs filled with rich vanilla ice cream, topped with chocolate sauce.
Served in a graham cracker crust with freshly whipped cream & raspberry sauce.
Strips of catfish lightly battered and deep fried to a golden brown, served with tomato tartar sauce.
Paneed eggplant deep fried to a golden brown, served with Creole mustard dipping sauce.
Six plump Louisiana oysters deep fried, topped with jalapeno tartar sauce.
Two housemade springrolls filled with duck confit, shiitake mushrooms, spinach and goat cheese, served with sweet ginger-garlic dipping sauce.
A trio of jumbo Gulf shrimp grilled over a wood fire & finished with classic New Orleans bordelaise sauce.
Jumbo lump Louisiana blue crabmeat delicately formed with peppers & onions, pan sauteed to a thing crisp crust, served with our classic Ravigote & a petit green salad.
A rich country style gumbo made with chicken and Andouille sausage.
A classic New Orleans gumbo with Gulf shrimp, oysters, and okra.
Baby greens, spiced pecans, grated Grana Padano and grape tomatoes tossed with an herb vinaigrette.
Whole leaf baby Romaine lettuce tossed with crumbled blue cheese, bacon and fresh herb market vinaigrette.
Baby iceberg lettuce with sliced red onions, grape tomatoes, pecan smoked bacon and Danish blue cheese topped with Dijon mustard vinaigrette.
A pan saute of Gulf shrimp served atop angel hair pasta tossed with garlic and herb rich butter sauce.
An all-natural chicken breast roasted with rosemary compound butter served with baby carrots, orzo and a natural reduction sauce enhanced with fresh rosemary.
A Mr. B's signature dish. Gulf shrimp BBQ New Orleans style, served in the shells with peppery butter sauce and French bread for dipping.
A 10 oz. wood grilled beef tenderloin burger topped with white cheddar, and pecanwood smoked bacon on a freshly baked onion bun with mayonnaise served with pommes frites.
Gulf shrimp, Andouille sausage, oven roasted duck and chicken, tossed with spinach fettuccine in a rich buttery sauce.
A paneed veal paillard topped with lightly dressed arugula and grape tomatoes, garnished with Parmigiano-Reggiano cheese.
A New Orleans tradition offered on Mondays. Creamy red beans and wood grilled boneless pork chop with fluffy white rice and cornbread.
Seasoned deep fried crispy chicken with rich creamy sharp cheddar mac and cheese with mustard and collard greens.
Thin slices of tomato with avocado, jumbo lump crab & red oak lettuce, drizzled with lemon dill vinaigrette.
Wood grilled Ora King salmon on freshly baked sourdough bread with creamy Boursin cheese, English cucumbers, red onion & Bibb lettuce, served with a petit lightly dressed salad.
Sauteed house-smoked pork belly, sweet onions & a natural reduction, finished with crumbled goat cheese.
Menu for Mr. B's Bistro provided by Allmenus.com
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