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Crispy-fried Louisiana oysters, grilled wild mushrooms and tasso, in a Parmesan black pepper cream over fresh angel hair pasta, topped with bottarga gremolata.
Slow-cooked Cheshire pork glazed with our homemade barbeque sauce served with southern cooked greens and hominy, fried okra and watermelon rind relish.
Shrimp Boulette stuffed jumbo Gulf shrimp wrapped with Japanese eggplant, lightly battered and deep-fried, Cajun-boiled pine nuts, Creole tomato glaze and braised pork belly "crackling" tossed with a sugar cane pepper jelly gastrique.
Homemade Boudin en Crepinette, Christmas spiced cured foie gras, savory crawfish beignet, comeback sauce, blackberry demi-glace, grilled seasonal chutney, shaved root vegetables and herb salad.
Roasted marrow crostini, demi-glace gelee, pickled mushrooms, confit shallots, crispy capers & parsley, hydroponic watercress.
Cajun country's most famous soup with as many variations as there are cooks. Chef Ricky's version is free-range chicken with andouille sausage, okra, tasso, simmered in a rich broth with a dark roux.
Fresh Louisiana Seafood simmered in a seafood broth with bacon, potatoes, trinity with a touch of cream thickened with a French Roux.
Baby Gem lettuce wedge, Heirloom cherry tomatoes, candied pecans, fresh herbs, Creole sugar cane vinaigrette, garnished with housemade farmers cheese and local garden fruits and vegetables.
Chilled Red Quinoa, roasted Delicata squash, apple-mint relish, green goddess dressing, satsuma-aji glaze.
Pan-roasted Magret duck breast, duck confit bamboo dirty rice, pickled black-eyed peas and bamboo, candied yams and parsnips, Vin d' Orange Syrup, Demi-Glace.
Heritage Farms pork, Nueske's bacon braised haricot verts, Brabant potatoes, crispy shallot rings, sugarcane Creole glaze.
Pan-roasted Springer Mountain Statler breast, cold-smoked confit leg quarter, panéed mirliton, shaved tasso with Marchand de vin & Bearnaise.
Crawfish & tasso maque choux, fingerling potatoes Maison, fried fennel pickles, sweet chili saffron glaze.
Bamboo rice and hominy, topped with pickled black-eyed peas and bamboo, herb-roasted seasonal vegetables, sauteed summer greens, Bee pollen, espelette, and rosemary Piri Piri.
Mirliton and Seafood Bienville stuffed Big Game Fish, Romano potatoes, grilled asparagus. Espelette Verjus beurre, green tomato relish, and Meunier pecan.
Redfish on the half shell blackened with Cajun seasoning in a cast iron skillet served with drawn butter and watercress.
Fresh Gulf seafood. Shrimp, crab claws, oysters, and fish broiled with garlic, white wine, parsley, olive oil, crushed red chili peppers, saffron, and grape tomatoes touched with lemon and sherry, served with warm French bread.
Menu for Restaurant Rebirth provided by Allmenus.com
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