The Restaurant at Loews New Orleans Hotel
Loews New Orleans Hotel's restaurant is praised by expert reviewers. Of the 12 publications that we monitored, 9 referenced the restaurant, such as Frommer's, Fodor's and DK Eyewitness.
Loews New Orleans Hotel
Frommer's
"All get access to the steamy indoor pool and well-equipped fitness room, not to mention the persistently fine Café Adelaide restaurant (a member of the Commander’s Palace family) and the excellent Swizzle Stick Bar"
Fodor's
"The bar and restaurant offer tasty and elegant options from the renowned Brennan Family restaurant group, all making this a chain hotel above the average offerings"
DK Eyewitness
"There is also a popular bar and restaurant"
Gayot
"The restaurant and bar are run by the famed Commanders Palace Restaurant Group"
Zagat
"Gushing guests "love every single moment" at this "absolutely fabulous" CBD business hotel delivering "understated luxury", from the "modern" rooms "fit for a king" (many with "views of the city") to some of the "best concierge" services; within "walking distance of everything", the "beautiful", pet-friendly spot also woos with amenities such as a "great" bar and restaurant and on-site spa"
Afar Magazine
"Run by the legendary Brennan family and named after the vivacious Adelaide Brennan, the hotel restaurant also got a makeover—think canary-yellow seats, teal tufted banquettes, and Andy Warhol–esque pop art of its namesake"
Jetsetter
"Satisfy your appetite at the hotel's restaurant, which serves breakfast, lunch, and dinner, or stay in and take advantage of 24-hour room service"
The Telegraph
"Located in the former Lykes shipping company building in the heart of the Central Business District, a short walk from the Mississippi River and the French Quarter, this elegant 285-room hotel is known for its modern Creole restaurant, Café Adelaide, and swanky Swizzle Stick cocktail lounge off the lobby"
Star Service
"Cafe Adelaide (operated by the famed Brennan restaurant family) evokes the area's cocktail culture of the late 1950s and '60s while serving inventive dishes based on Creole cooking, as well as familiar favorites"