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Travel Blogs from New Orleans
... has been touched by the local community spirit which is today even stronger and more resilient since Hurricane Katerina. The crossroad signifies the choices we make every day we open our eyes: which way do I go today? Today, for us, the choice was easy. To the famous Cafe du Monde for cafe latte and beignets, not once but twice. Every morsel savoured like elixir. Then, a promenade and a sashay thru Jackson Square, where guitar players sat catching their ...
If you look closely at the house on the right, you will see the yellow water mark on it of where the water came to. Look along the sun shadow on the wall. This area was one of the shallower ones. Some houses were completely underwater.
This Is Lake Pontchartrain which is what caused all the problems. It is massive, and you cant see the other side. ...
... Orleans... you can take your drink out and wander around with them on the street as long as they are in a plastic 'go cup'. Happy days.
After our tour finished we made our way back to the Mississippi to start our 7pm Ghosts and Spirits tour. Michael was our guide. New Orleans is famous for being haunted! No trip to NOLA is complete without one of these tours. The whole city is basically built on burial grounds.
Michael took us to different ...
... the riverfront and listened to a sort of bluesy, folksy singer who was wearing a cowboy hat. I don't remember much more than he was good but not unique enough to make an impact.
3:30pm GE Capital/New Orleans Tech Big River Stage: Eric Lindell
Eric Lindell is accomplished on guitar, harmonica, keyboards and bass, and has performed with many of the Crescent City’s top musicians since bursting on the scene in 2005, when he first appeared at the ...
... diced red potatoes, roasted squash, zucchini, and purple onions, while Maggie had the FRESH FISH OF THE DAY (Grouper, which they pronounce Groupeeyay in New Orleans) with roasted white corn Maque Choux and finished with cilantro aioli. For dessert we both had the COURTYARD BREAD PUDDING with Whiskey Sauce (can you tell I copied all of this from the online menu?) ...