French, Spanish and Creole influences evolved New Orleans cuisine into a genre all its own. Combine Gulf coast seafood, a butter-based sauce and Cajun spices, and you’re looking at a classic Nola dish. Take the famed crawfish boil, for instance, which locals advise is best eaten as a family. In the aftermath of hurricane Katrina, the restaurant industry banded together to support their city in the wake of serious devastation. New restaurants began opening their doors, and today you’ll find a wealth of cuisines that span the classics to modern reinventions to everything in between.