Bar & Grill
Where more drinks come from the tap than from a sommelier and where food tastes better in a pair of blue jeans

Barbecue
Sticky and sweet, meaty and smoky, a pile of cole slaw and a ladle of beans ... you get the picture.

Brewpub
It's homebrew with a legitimate label and contemporary American eats to match.

Burgers
All-American, all-beef, all day

Cafe
They simmer a soup and build a sandwich as well as they pull an espresso and pour on the froth.

Cajun
The Acadiana roots show through in dark roux, while a Prudhommian flair for blackening counts, too.

Caribbean
Jerk chicken, curry goat, ackee and salt fish

Chinese
The many ways of China are represented, from straight-up stir fries to dim sum for dinner.

Coffee & Dessert
A cup of java (or several) and a pastry make even Mondays and exam weeks bearable.

Creole
With many Cajun-Creole hybrids in the bunch, gumbos, turtle soups and paneed meats tend to rule the roost.

Deli
There's only a counter between you and the sliced meats and cheeses, plate lunches and prepared foods, olive salads and cheesecakes.

Diner
American-style eats with an attitude, often served late into the night

French
Coq au vin, moules, pate, Champagne ... bon appetit

Gourmet-to-Go
Bring 'em in, pack it up, move 'em out in gourmet fashion ... unless they'd like to stay and eat for awhile.

Greek
Sun-drenched salads and spit-roasted meats

Indian
Try a mango lassi or steamy chai tea while you wait for heady curries, peppery lentils and soft, stuffed naans.

Intercontinental
Not exactly fusion cuisine, these restaurants tend to feature one continent per plate, but a worldly variety on the menu.

Italian
It would take years to taste all the red sauces, antipasti plates and wedges of tiramisu.

Japanese
Bring on the wasabi; sushi takes the day.

Korean
Opera singers and whole roasted fish, or tableside grilling for the wary

Latin American
Guanabana juice, black beans with rice and tres leches cakes

Louisiana Contemporary
Creole traditions meet cutting-edge ingredients and today's techniques, like foie gras with lobster cream, Brie-stuffed duck breast and crabmeat with lemon confit

Mediterranean
The cuisine of garlic and capers, lots of olive oil and roasted peppers

Mexican and Southwest
Tacos, burritos, flautas and quesadillas, all washed down with an ice cold Corona

Middle Eastern
Vegetarians adore this category of fried chickpeas, stuffed grape leaves and tangy yogurt dips.

Music & Food
Where the music might be the reason for eating

Neighborhood
Those places where red beans on Monday and a perfect brisket is sacred and where your father might have eaten before you.

Pizza
From caviar and capers to the plain cheese pie -- they're all here.

Sandwiches & Po-Boys
The heart and soul of comfort food

Seafood
The prime suspects are the swimmers, the bottom trollers and the shell dwellers -- grilled, broiled, boiled or fried

Soul
What real soul does to food: fried chicken, turkey necks, smothered okra and ham hocks

Steakhouse
Let the meat speak for itself.

Thai
While paht Thai might have the final say, don't forget the coconut soups, the minty beef salads and that orangey bittersweet tea.

Vegetarian & Health Food
For the meatless, or when the rest of you have had your fill of cream sauces and can't eat another fried morsel