The Little Jewel of New Orleans

"Ever since shelter-in-place went into effect the first time around, this Silver Lake restaurant has gone into overdrive with new, creative ways to serve their food. In addition to their usual lineup of vegan dishes like breakfast burritos and “Hot-ish” fried (soy) chicken sandwiches, they’ve also added added fantastic Japanese curry, coconut tacos, and some really good scallion pancakes to the menu. Available for takeout and delivery." - kat hong

"This place really is a little jewel. It almost seems out of place–an authentic, New Orleans-style deli that really does justice to some southern classics. This also falls under the category of "hard to walk back to work after eating", at least if you get giant po-boys like we do." - Rubric

"Part Cajun deli, part market, nothing soothes the quarantined soul quite like an order from Little Jewel of New Orleans. Their menu is absolutely stacked with fantastic NoLA-style specialties like beignets and spicy Creole jambalaya, so ordering here can sometimes feel a little (read: a lot) stressful. So we’ll make things simple: Get the catfish and oyster po’boy. This monster of a sandwich comes properly dressed with shredded lettuce, tomatoes, mayo, and pickles, and is served on a perfect, crusty loaf of French bread. You’re welcome. Call (213) 620-0461 for takeout, online delivery also available." - brant cox, kat hong

"Chef Marcus Christiana-Beniger is always working on something new or busy preparing house-made andouille sausages, muffulettas, beignets, and po’ boys from his Chinatown kitchen. Follow Little Jewel of New Orleans on Instagram to keep track of what’s new and happening at the restaurant." - Mona Holmes

"Part-Creole deli, part-full-blown market, Little Jewel of New Orleans is a slice of Crescent City smack in the middle of Chinatown. Their menu is packed to the brim with fantastic Nola specialties, like beignets covered in a mound of powdered sugar, blackened shrimp salad, and a super spicy Cajun jambalaya. If you’re not sure where to start, get the catfish and oyster po’boy. This monster of a sandwich comes on a perfect, crusty loaf of French bread and has enough seafood to fill a fish tank." - Kat Hong, Nikko Duren, Sylvio Martins, Brant Cox