Just because Women’s History Month is coming to an end doesn’t mean we should stop supporting amazing women-owned restaurants and chefs. Here are some of my favorite spots around New Orleans with women at the helm.
Zasu
Zasu is a fine-dining spot with chef Sue Zemanick at the helm of the kitchen. Zemaniack earned acclaim early in her career as the executive chef at Gautreau’s Restaurant in 2005 from the James Beard Foundation.
Recently earning a Michelin star, Zasu has been cooking delicious food with little fuss for years. Some of my favorite dishes include the seared scallops with cacio e pepe butter beans, American red snapper and chocolate-almond budino.
Zasu blew me away with well-cooked and seasoned dishes without breaking the mold. Everything I ate was great and I would visit again. This is a great option for a solid date night with a seafood focus, which is pretty normal for New Orleans fine dining.
Compere Lapin
Nina Compton runs Compere Lapin – a Warehouse District restaurant – together with husband Larry Miller. The name translates to the French for “brother rabbit,” but also comes from traditional Caribbean and Creole folktales with a mischievous rabbit named Compère Lapin. Compton was named James Beard Best Chef: South in 2018 for her work at the restaurant.
Compere Lapin’s food reflects the Caribbean and Creole influences of Compton’s life. Dishes like the fried chicken mix jerk seasoning and southern grits, and the fish includes both Jamaican spices and local gulf south vegetables. This balance results in unique flavor combinations, with terrific executions.
Acamaya
My undefeated favorite restaurant in New Orleans is Acamaya in the Bywater, which is serving a fusion of Mexican and New Orleans flavors. The restaurant is owned by Ana and Lydia Castro, sisters who were raised in Mexico City and ended up in New Orleans. Ana Castro is the head chef, curating a menu to honor the flavors of both these cities while highlighting the fresh seafood of the gulf.
I loved their tuna tostada and oysters, but the standout dish is their arroz negro, which is one of the most unique foods I’ve ever had. They have earned their fair share of acclaim from the 2024 New York Times restaurant list and received a 2025 Bib Gourmand distinction from the MICHELIN Guide for the American South. Sure to wow any serious foodie, this a great spot for a twist on the usual New Orleans fine dining scene.
Chance in Hell SnoBalls
The interior of Chance In Hell Sno-balls (Neha Chand)
Located in the Bywater, Chance in Hell started as a sno-ball stand on the co-owners and burlesque comedy duo Kitten and Lou’s porch; they keep these local vibes in their permanent storefront. When I was there once, there were two neighbors running into each other and some guy giving away extra broccoli, and that perfectly encapsulates the vibes.
Chance in Hell has a much smaller menu than other sno-ball locations in New Orleans, but they make every syrup in house and flavors change every week. I loved their sour watermelon and mint lemonade. They deliver on the ice texture and variety of flavors they promise.
They also do random pop-ups throughout the year with hot chocolate and vegan red beans and rice — just furthering their roots in the cozy community.
Ayu Bakehouse
Ayu Bakehouse serves baked goods with unique twists. Kelly Jacques and Samantha Weiss are the co-owners at bakehouse, a modern bakery known for blending Southeast Asian and New Orleans flavors, which opened in June 2022. Within its first year, Ayu was named among the best restaurants in New Orleans by Southern Living and one of the nation’s most exciting bakeries by Bon Appétit.
I loved everything I’ve tried here, from the laminated dough to the tarts and parties. I think their savory pastry options particularly shine with the shroom boom, focaccia of the day and muffaletta sticks being menu highlights. I recently got a Mexican hot chocolate tart there that was a spicy twist on a chocolate tart with impeccable execution. Also serving up coffee and loaves of bread, Ayu is a great option for breakfast treats.