Restaurant Week is exciting… and also slightly overwhelming. So many menus. So many choices. So little time. If you’ve found yourself opening the list, scrolling, closing it, and reopening it again five minutes later, this one’s for you.

We did the DIGging so you don’t have to. Whether you’re craving cozy comfort food, an upscale night out, or something playful and unexpected, these Restaurant Week spots are serving menus that actually make the decision easy.

Here’s where to start when you want every course to count.

Rocca Pizzeria

Three courses for $35

Rocca is proof that Italian comfort food never misses during Restaurant Week. The experience starts strong with garlic knots dipped in whipped provolone or crispy arancini with sugo rosa, and somehow only gets better from there.

Entrées hit every mood: spicy n’duja pizza with shaved Brussels sprouts, burrata pizza finished with hot honey, or rich vodka cannelloni stuffed with whipped ricotta. If you’re leaning toward a fork-and-knife moment, the red wine–braised Italian short rib over local polenta is the move.

Dessert is where Rocca really shows off. A king cake cannoli feels perfectly timed for the season, while tiramisu bread pudding turns two classics into one unforgettable finale.

Doe’s Eat Place

Three courses for $65

This is Restaurant Week for people who know exactly what they want and want it done right. Doe’s keeps it classic with simple starters like mixed greens or cream of mushroom soup before moving straight into serious steak territory.

Choose between a 21-day aged ribeye or New York strip, both served with garlic mashed potatoes, or switch it up with a braised lamb shank or a glazed double-bone pork chop. It’s bold, indulgent, and built for a long dinner with good company. Desserts rotate, which means there’s always a reason to save room.

Elsie’s Plate & Pie

$35 per diner

Whimsical, comforting, and endlessly craveable, Elsie’s is doing Restaurant Week in a way only they can. Crawfish hushpuppies with andouille butter set the tone, followed by options like oyster stew or a cheese terrine layered with bacon jam and pistachios.

Entrées lean straight into Louisiana comfort: gumbo pot pie baked in flaky crust, citrusy shrimp and grits, or Fish Michele finished with lemon cream and crispy shallots. Dessert is pure fun, from king cake nachos piled high with ice cream and cinnamon sauce to a Dubai hand pie dripping with hot fudge.

Stroubes Seafood and Steaks

Three courses for $50

Stroubes delivers a polished Restaurant Week experience without feeling stuffy. Start with crispy pepper jelly duck or crab and shrimp mornay before moving into refined entrées like miso-glazed sea bass over saffron rice or slow-braised lamb shanks with rich demi.

The white chocolate bread pudding at the end is comforting, decadent, and worth planning your night around.

Capital City Grill

Three courses for $35

This menu is approachable, satisfying, and exactly what Restaurant Week nights are made for. Spinach and artichoke dip or a classic crab cake kick things off, followed by Madeira tenderloin with smashed potatoes or imperial redfish with lemon cream sauce.

Dessert brings it home with Mardi Gras bread pudding that feels celebratory without trying too hard.

The Gregory

Three courses for $50

Elegant with a Louisiana soul, The Gregory’s menu balances tradition and refinement. Chicken and sausage gumbo or blackened tuna crudo lead into standout entrées like burgundy-braised short ribs, fried soft shell crab, or pan-roasted duck breast with cassoulet.

Finish with creme brulee or banana bread pudding and call it a very successful Restaurant Week night.

Cecelia Creole Bistro

Three courses for $45

Cecelia’s Restaurant Week menu is playful, creative, and deeply rooted in Creole flavors. Appetizers like pimento cheese deviled eggs and roast duck rangoon set the stage for bold entrées, including smoked beef cheeks with red wine demi or mahi mahi over étouffée-inspired risotto topped with crispy crawfish tails.

Dessert choices are stacked, from cereal milk pot de crème to chocolate chip bread pudding or pecan upside-down cake.

The Bottom Line

If Restaurant Week decision fatigue is real for you, start with one of these menus. They’re balanced, thoughtful, and designed to give you the full experience from first bite to last forkful.

Reservations fill fast, appetites come hungry, and napkins may absolutely be required.