Port of Call
Hamburger restaurant · French Quarter
838 Esplanade Ave, New Orleans, LA 70116
Highlights
Mammoth burgers, loaded baked potatoes, and potent cocktails
Mammoth burgers, loaded baked potatoes, and potent cocktails
"There are other things besides burgers on the menu at this French Quarter institution, but come on, really? Port of Call draws throngs who line up for mammoth burgers topped with unmelted shredded cheddar, loaded baked potatoes, and a big, pinkish, extra-boozy cocktail called the Monsoon. The decor is cheesy nautical, but no matter, Port of Call has been holding down the burger fort in New Orleans for more than 50 years. Best for: Dining when a festival is not in town, because the lines are long during events" - Beth D’Addono
"What many consider home to the best burger in the city, this Esplanade Avenue destination is a laid-back option for lunch and dinner, six days a week. Kids are welcome and casual dress is encouraged." - Eater Staff
"Get the famous Port of Call burger — mammoth patties topped with unmelted shredded cheddar — until midnight on Thursday, Friday, and Saturday (10 p.m. otherwise). Pair it with loaded baked potatoes, and a big, pinkish, extra-boozy cocktail called the monsoon." - Beth D’Addono
"At the Port of Call I picked my vibe between two distinct bars: Upstairs feels like a captain’s quarters with light filtering through red velvet curtains across warm wood paneling and a majestic curved bar made from salvaged ship wood, while Downstairs at Dive Bar is all neon signage, a vinyl record collection, vintage games, a photo booth, and even a diving suit in the corner; I appreciated that Dive focuses on cold beer and simple cocktails while Upstairs, under director Jade Ayala and in partnership with Real McCoy rum, offers more complex, tropical drinks—favorites included the smooth Boozy & Honest (mezcal, cachaça, and banana justino) and the floral Ancient Medicine, a play on the Penicillin—and the food menu by 2023 James Beard nominee Reneé Touponce was top-notch, especially cured local fish preparations and standout dishes like bacalaitos (Puerto Rican salted fluke fritters with cilantro lime foam), tender adobo-marinated beef tongue, and a snappy smoked hot dog dressed with bonito aioli and kimchi in a light double-fermented bao bun; the space is lively with performances nearly every night, from sultry jazz to disco drag shows." - Stasia Brewczynski
"Although this Port of Call is best known for its potent Monsoon cocktails (the bar’s version of a hurricane), the margaritas deserve a shout-out. Generously poured and strong, they are made with a fine sour mix brightened with a squeeze of lime. Order one the next time you are mingling with the tourists waiting outside for a table at this popular burger dive." - Beth D’Addono
