Ron & Terri Guthrie at Mardi Gras World
Welcome back to the Crescent City! On this episode of Big Blend Radio’s “Travel with Terri” Podcast, travel journalist Terri Guthrie share her ultimate insider guide to the city.
Following her feature on The Roosevelt New Orleans Hotel, Terri returns to share her personal favorite NOLA experiences. From intimate French Quarter jazz joints and swanky upscale lounges to legendary Creole dining, scenic riverfront seafood, and vintage neighborhood tours, Terri breaks down how to slow down, savor, and truly capture the soul of New Orleans.
Whether you’re planning your very first trip or your fifteenth, listen and read below for the top spots and stories that make the Crescent City so unforgettable!
LISTEN TO THE PODCAST EPISODE:
Jazz musician - Marty Peters
Classic & Upscale Jazz Venues
Terri highlights six of her favorite spots to experience authentic New Orleans jazz, ranging from intimate French Quarter classics to swanky, refined lounges:
Authentic & Historic French Quarter Spots
Preservation Hall: The rustic, intimate heart of traditional acoustic New Orleans jazz.
21st Amendment Bar at La Louisiane: A Prohibition-style speakeasy featuring moody lighting, craft cocktails, and soulful sets by talented musicians like Marty Peters.
Fritzel's European Jazz Pub: A Bourbon Street staple since 1969 blending old-world charm with high-energy traditional jazz.
Refined & Upscale Lounges
The Jazz Playhouse (Royal Sonesta Hotel): Elevated club-style performances in a polished, stylish environment on Bourbon Street.
Three Maries Jazz Club (Omni Royal Orleans): Swanky, elegant ambiance offering relaxed yet high-end musical nights.
Commander’s Palace Jazz Brunch: Vibrant dining experience featuring table-side musical serenades from top-tier jazz performers.
Creole Bread Pudding Souffle and Banana Pudding at Commander’s Palace
From local seafood traditions to world-renowned institutions, these top restaurant picks capture the city's unique flavor:
Restaurant R'evolution (Royal Sonesta Hotel): Led by Chef Sam Peery and legendary Chef John Folse, offering modern twists on Cajun and Creole classics.
Terri's Favorites: Death by Gumbo (whole roasted quail stuffed with andouille, oysters, and rice topped with rich roux), blue crab beignets, and grilled wild boar.
Delacroix: Scenic waterfront dining right on the banks of the Mississippi River, guided by Chef Wiley Lewis.
Terri's Favorites: Smoked oyster dip with spicy saltines, crispy boudin balls, alligator meat pie, smoked duck gumbo, Louisiana shrimp creole, and a stunning Baked Bismarck dessert.
Commander's Palace (Garden District): A legendary institution since 1880 synonymous with exceptional service and traditional Creole flavors.
Terri's Favorites: Turtle soup with sherry, Creole bread pudding souffle, and tableside Bananas Foster.
All Aboard the Mardi Gras Train!
Top Bars, Tours & Activities
The Carousel Bar & Lounge (Hotel Monteleone): A famous, slowly rotating bar delivering French Quarter magic and crafted cocktails.
The Sazerac House: An immersive, four-story cocktail museum offering interactive exhibits and guided spirit tastings.
Timeless Transportation Tours: Experience the historic Garden District and iconic mansions from the comfort of a vintage Cadillac with local tour host Cole Piper.
The Mardi Gras Train (Amtrak): A scenic rail journey running between New Orleans and Mobile through coastal Mississippi wetlands and bayous.
Mardi Gras World: A massive warehouse experience revealing the year-round artistry and construction behind Carnival floats.
The National WWII Museum: The nation's official WWII museum, featuring six acres of multi-sensory exhibits and historic archives.
Tasting at the Sazerac House
Featured Recipe: Official Sazerac Cocktail
As discussed in the episode, the Sazerac is considered one of America's oldest known cocktails, famously born right in New Orleans.
Ingredients
1.5 oz Sazerac Rye Whiskey
1 sugar cube
3 dashes Peychaud Bitters
.25 oz Herbsaint
Lemon twist
Instructions
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, place a sugar cube and add three dashes of Peychaud’s Bitters to it. Crush the sugar cube.
Add 1.5 oz Sazerac Rye Whiskey to the glass with the Peychaud’s Bitters and sugar. Add ice and stir.
Empty the ice from the first glass and coat the glass with .25 oz Herbsaint. Discard the remaining Herbsaint.
Strain the whiskey / bitters / sugar mixture from the glass into the Herbsaint coated glass and garnish with a lemon peel.
Links & Resources
Learn more about Terri's travels:
- Travel with Terri: https://www.travelwithterri.com/
- Travel with Terri Podcast: https://www.travelwithterri.com/podcast
- The Luxe Explorer Magazine: https://www.travelwithterri.com/magazine