"Got No Blues" - Traditional red beans and rice. Our red kidney beans are slowly cooked until rich and creamy with aromatic vegetables and smoked sausage.

Broussard's, 819 Conti St., (504) 581-3866

"Gone Fishin'" - Crispy fried crab over spicy red bean cake with shrimp, crabmeat and crawfish etouffee sauce.

Dickie Brennan's Steakhouse, 716 Iberville St., (504) 522-2467

"Steak Face" - Pan-seared paillards of Prime beef served on a ragout of red beans, peppers, onions, garlic, thyme and tomatoes.

French Quarter Bar, Ritz Carlton Hotel, 921 Canal St., (504) 524-1331

"A Kiss to Build A Dream On" - Homemade ice cream rests atop a sumptuous praline cookie and is topped with crème fraiche and a hot caramel sauce.

Gabrielle Restaurant, 3201 Esplanade Ave., (504) 948-6233

"Sweet Georgia Brown" - Peach Melba shortcake biscuit with fresh peaches, raspberry sauce and whipped cream.

Gamay Bistro, 321 N. Peters St., (504) 299-8800

"Sweet Georgia Brown" - Peach Melba shortcake biscuit with fresh peaches, raspberry sauce and whipped cream.

Gumbo Shop, 630 St Peter St. , (504) 525-1486

"Sleepy Time Down South" - Louisiana wild pecan rice, red kidney beans, toasted pecan halves, green onions and roasted red bell peppers tossed in a Balsamic vinaigrette and served over seasonal greens. Cool and nourishing for the body and soul!

Muriel's At Jackson Square, 801 Chartres St., (504) 568-1885

"The King of the Zulu's (at a chit'lin rag)" - A confit pork shank with a crispy red bean cake and a bay leaf and cane syrup reduction.

Palace Café, 605 Canal St., (504) 523-1661

"All That Meat and No Potatoes" - Sliced pork loin lightly breaded and pan-sauteed golden serredon, green onion POPcorn rice with a spicy red bean and pepper jack cheese sauce.

Pat O'Brien's Courtyard Restaurant, 624 Bourbon St., (504) 588-2744

"Hotter Than That" - Red Bean & Tasso Cakes with Smoked Tomato Salsa

Remoulade, 309 Bourbon St., (504) 523-0611

"Put'em Down Blues" - A classic dish, red beans & rice with smoked sausage

Rib Room, Omni Royal Orleans Hotel, 621 St. Louis St., (504) 529-7045

"That's A Plenty" - Grilled pork chop basted with Louisiana cane syrup with green onion tasso grits.

Royal Café, 700 Royal St., (504) 528-9086

"Struttin' With Some Barbeque" - Rack of baby back ribs, slowly smoked over applewood, served with signature Blackstrap B.B.Q. Sauce, black bean chili and fresh vegetables.

Sazerac, Fairmont Hotel, 123 Baronne St., (504) 529-4733

"Drop That Sack" - Cornmeal crusted soft shell crab with a red bean and Creole tomato maque choux and andouille sausage scallion rice pilaf.

Storyville District, 125 Bourbon St., (504) 410-1000

"Ory's Creole Trombone" - Gulf shrimp, boiled and served with pickled okra and a Creole remoulade sauce.

The Veranda, Hotel Intercontinental, 444 St. Charles St., (504) 585-4383