Jacques Imo’s Cafe is special. Like really special. In my opinion it is New Orlean’s best kept culinary secret. It is off the beaten path of your typical known areas of New Orleans, but that is what makes it so special. Absolutely mind-blowing food, famous for their Shrimp and Alligator Sausage Cheesecake appetizer served hot like a quiche. It is voted one of Nola’s best dishes by far. I also had the Red Fish for my entrée and their sides are ridiculously southern authentic and really really tasty. Delicious is an understatement. You need to eat at this place if you are ever in Nola, without a doubt. My co-writers are still talking about this meal several weeks later.

Some brief history for you. Raised on a farm in upstate New York by a French mother and an Italian father, Jacques Leonardi was exposed early to the cuisine of both nationalities and the use of fresh seasonal ingredients.

Jacques Imo's History

A graduate of the Coast Guard Academy, Jacques fell in love with New Orleans and all it had to offer while stationed in the city. In 1990, he started working at minimum wage for Chef Paul Prudhomme of K-Paul’s Louisiana Kitchen while continuing his tenure as a Coast Guard officer. It was at K-Paul’s where he learned the basics of “Nawlins” style cooking and laid the groundwork for his own dream: Jacques-Imo’s Cafe.

Jacques Imo's InteriorIn 1996, Jacques and his wife Amelia purchased the building at 8324 Oak Street in the Riverbend/Carrollton area of Uptown New Orleans. With a little help from the legendary Chef Austin Leslie (formerly of Chez Helene), a little creativity with the food dishes, and a lot of hard work, they now operate one of New Orleans most popular restaurants. Locals and tourists wait up to two hours nightly for a table. The reservation book (for parties of five or more) fills up weeks in advance, and Jacques strolls around his domain talking animatedly to guests and sharing his generosity with both food and drink. In a town that celebrates almost anything, no greater celebration is held than the tribute to Creole/Soul food and warm Southern Hospitality that Jacques Leonardi and the staff at Jacques-Imo’s Cafe provides on a daily basis.

In 2002, the itch to expand his culinary and entrepreneurial horizons proved too much to withstand, and Jacques opened up the now local favorite po’ boy shop Crabby Jack’s on Jefferson Ave. Since then, Jacques and his dedicated staff have been delighting patrons for lunch at Crabby Jack’s and dinner at Jacques-Imo’s.

Now it’s time for the Menu:

    • Appetizers

    • Fried Grits

      Fried Grits


      With white corn, crawfish, and tasso.

    • Crabmeat Stuffed Shrimp

      Crabmeat Stuffed Shrimp


      With magnolia sauce

    • Fried Green Tomatoes


      With shrimp remoulade

    • Eggplant Jacque-Imos


      With oyster dressing and wild mushroom sauce.

    • Shrimp and Alligator Sausage Cheesecake

      ***Shrimp and Alligator Sausage Cheesecake*** A MUST TRY!!!

    • Special Appetizers

    • Creole Jambalaya

    • Duck and Andouille Gumbo

      Duck and Andouille Gumbo

    • Garlic Snails


      Over trofie pasta

    • Sauteed Chicken Livers


      In red wine sauce with toast.

    • Fried Rabbit Tenderloin


      With Creole mustard sauce

    • Crab Cakes

      Crab Cakes


      With remoulade sauce

    • Fried Calamari


      With spicy brown garlic sauce.

    • Fried Boudin Balls (Arancini Di Rosi)


      Stuffed with jalapenos and pepper jack cheese, with Creole mustard sauce

    • Deep Fried Roast Beef Po-Boy

      Deep Fried Roast Beef Po-Boy


      With gravy.

      • Entrées

        All entrées (including Specials) include house salad and choice of TWO side dishes.

        Mashed Potatoes, Shoestring French Fries, Mashed Sweet Potatoes, Red Beans & Rice, Butter Beans & Rice, Corn Macque Chow, Country Greens, Potato Salad, Beets, Coleslaw, or Smothered Cabbage

      • Smothered Chicken


        With biscuits (dark meat only)

      • Chicken Pontalba


        With roasted potatoes, tasso, mushrooms, and Béarnaise.

      • ***Blackened Redfish*** ANOTHER MUST TRY


        With crab-chili hollandaise.

      • Austin Leslie’s Fried Chicken


        Dark or mixed $18.95. White meat $19.95

      • Carpet Bagger Steak

        Carpet Bagger Steak


        With oysters, carmalized red onions, bleu cheese, & tasso hollandaise.

      • Grilled Duck Breast

        Grilled Duck Breast


        With orange-soy glaze, shiitake mushrooms and pecans.

      • Shrimp Creole


        Over rice.

      • Shrimp Etouffee


        Over rice.

      • Cajun Bouillabaisse


        With oysters, shrimp & assorted fresh fish.

      • Eggplant Pirogue


        With sautéed shrimp, oysters, fish & lemon cream sauce.

      • Vegetarian Delight


        Acorn squash stuffed with vegetables in coconut curry.

      • Mushroom Stuffed Salmon


        With black beans & ginger cream sauce.

      • Blackened Lamb Sirloin


        With sun-dried tomato shiitake demi glace.

      • Stuffed Catfish


        With crabmeat dressing and hollandaise

To make reservations or for more information please visit:
You are absolutely going to love this place!
Bon Apetit,
Josh Leidolf