First time staying here and loved the location and our room! The hotel is a couple of blocks from Bourbon Street (walked to Bourbon every night and felt very safe walking to and from). Hotel is on a quiet street and perfect for a stroll to busy Bourbon Street- takes 5 minutes or less. The streets are narrow and the blocks are short. Going towards Bourbon Street, just a block or two is a small diner on the corner with a good breakfast (under $17 for 2 people) and they have good hamburgers too.
The most convenient part is the free parking. The lot is very small (just across the street), and it is first come, first serve. We were lucky to get a spot every night except one and we had to park several blocks away, but the walk wasn't bad and paid $3/day. Lot was fenced in with an all-night attendant. Parking is very expensive, stayed at another hotel the first night before changing over and the parking was $28/day! This hotel was worth the price in free parking.
Our room was small, but quaint. Nothing fancy, but enjoyed the change from all the common hotel rooms. It poured down raining one night and I enjoyed opening up the french doors to listen to the rain. Bathroom was large, had just been remodeled with tile, new cabinets, etc. Only thing to remember: NO HAIR DRYER. Make sure you bring one! All room doors are outside, but hotel perimeters are closed in and gated. At night have to go past front desk to go to your room when gate is locked. Everyone was very friendly definitely would stay there again.
One restaurant you have to go to is Drago's Restaurant (check out their website on the internet for menu) in the Hilton Hotel New Orleans Riverside on 2 Poydras Street. I'm not a fan of Hotel restaurants, but it is unbelieveably fantastic! The restaurant is huge, and obviously a hometown favorite because it is packed with people every night. Just on the backside of Harrah's casino near Bourbon Street. You get large portions of food and the desserts are awesome-the brownie dessert feeds 4 people. I don't like oysters on the half shell, but these were the best I have ever had. They put them on an open grill with butter and garlic and cook them and serve them with fresh bread - never had anything better.







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