Beginning December 2nd, we're serving brunch Saturdays and Sundaysfrom 11AM-2:30PM. Reservations available via Resy.

Sippin' Santa is up and running until December 24th!

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Since the Google and all the other apps don't allow for such subtilties, we're posting this Very Important Information here

Monday-Thursday:
Last Seating 10:30
Last Call for food 9:45
Last Call for drink 10:45

Friday & Saturday:
Last Seating 11:30
Last Call for food 9:45
Last Call for drink 11:45

Sunday
Last Seating 9:30
Last Call for food and drink 9:45

Latitude 29 is primarily an adult space. We welcome children over 10, but children can only be seated in certain sections of the restaurant, so we ask that you make a note on your reservation if your party includes minors. Only 2 children per party please, no matter what the size of your party.

Do you want us to accomodate a large (or even a largish) group in our somewhat small restaurant? Like over 5 humans at one table? Did you already try Resy and get no joy? Email us via info@latitude29nola.com For parties of 6+ a 20% gratuity will automatically be included, and only two forms of payment per table will be accepted.

Speaking of reservations, they're generally a good idea:

Book your Beachbum Berry's Latitude 29 reservation on Resy

Drink Menu

MAI TAI

Trader Vic’s 1944 classic: Aged Martinique and Jamaican rums, Curaçao, lime, and a whisper of almond.

NAVY GROG

Frank Sinatra’s favorite Tiki drink. A bracing blend of Jamaican and Demerara rums, perfumed with allspice and laced with lime and grapefruit.

OUTCAST OF THE ISLANDS

London Gin and Persian lime, caressed with cinnamon, ginger, almond and anise.

KEA COLADA

A Piña Colada and then some: Jamaica and Virgin islands rums swirled with coconut cream, lime and pineapple.

LATITUDE 29

Eight-year Demerara rum, passion fruit purée, our own Madagascar vanilla syrup, orange, pineapple and lemon.

BANSHEE

Coconut milk and a fresh banana blended with lime, dark Jamaican rum and Aztec bitters.

PONTCHARTRAIN PEARL DIVER

An “iced buttered rum”: our honey-butter-spice mix blended with passion fruit, lime and Jamaica rum.

ZOMBIE

Our only slightly less lethal version of Don The Beachcomber’s infamous “mender of broken dreams.” Light, dark and overproof Caribbean rums lengthened with lime, grapefruit, cinnamon, and a dash of our house Undead Mix.

MISSIONARY’S DOWNFALL

As refreshing today as it was in 1948: Mint and diced pineapple blended with honey, lime, peach brandy, and your choice of light rum or vodka.

RUM BARREL

A kill-devil’s brew of 3 rums, 4 juices, multiple herbs, spices and sweeteners ... did we mention rum?

SUFFERING BASTARD

The drink that won the Battle of El Alamein: Dutch gin, French brandy, our own lime cordial and a barrage of bitters, topped with ginger beer. Concocted by Joe Scialom of Shepheard’s Hotel, Cairo, 1942.

PUKA PUNCH

The Tiki-Ti’s Ray Buhen blended 11 ingredients in his 1961 pièce de résistance…but why stop there? Our version adds diced fresh pineapple and OFTD rum.

ESPRESSO BONGO

Gold Jamaican rum bestirred by coffee syrup, pineapple, passion fruit, orange and lime.

NUI NUI

A smooth and silky rum punch by Don The Beachcomber, created in 1937 but lost to time until the Bum unearthed the recipe in the private papers of Don’s maître d’ Dick Santiago.

HAWAII 504

Chinese five-spice suspended in honey and shaken with Virgin Islands rum, ginger liqueur, lime and orange juices.

PAUL OF THE JUNGLE

Our version of Malaysia’s Jungle Bird. A trio of Italian aperitivi embitter this mix of pineapple, lime, bourbon and blackstrap rum.

PANDAN PAINKILLER

Food Menu

LOCO MOCO

Creamy mushroom gravy, beef patty, coconut rice, sunny side egg

GARLIC SCALLOPS

UlO scallops, citrus potato puree, garlic coulis, Bull's Blood microgreens (gf)

FIRECRACKER SHRIMP EGGROLL

Spicy poached shrimp, purple cabbage, lemongrass glaze, Pop Rocks

CRISPY BRUSSELS

Whipped feta, gastrique, pickled shallots
Vegan version available (veg)

HAND CUT FRIES

With Sriracha mayo (veg,gf)

PORK BELLY

Served over chili lime lo mein, topped with a deep fried egg and thai basil

CHICKEN SANDWICH

Chicken thigh, tarragon ranch, daikon pickles, marinated slaw. Served with fries

NOLAHOT CHICKEN SANDWICH

Fried chicken thigh tossed in hot sauce, coconut ranch, shedded lettuce, house pickles. Served with fries

LUMPIA

Filipino style egg rolls with shrimp, pork, mirepoix, udon noodles, dipping sauce (df)

EGGPLANT!

Dry fried eggplant, Thai basil, chili oil, crispy garlic & ginger
(vegan, gf)

HARVEST SHRIMP

Sauteed head-on Gulf shrimp, butternut squash puree, coconut rice, braised fennel cranberry hot sauce (gf)

THE L29 BURGER

American cheese, shredded lettuce,house pickles, shaved red onion, woohoo aioli. Served with fries

BEST BANK BURGER

Angus Beef, pimento cheese, grilled onions, fried pickles, fisherman ketchup. Served with fries

PIMENTO CHEESE RANGOON

Pimento cheese stuffed into a wonton and deep fried. Served with Thai chili (veg)

SWEET POTATO GNOCCHI

Thai curry, heirloom carrots, pickled red pepper, papitas (vegan/gf)

SPAM MUSUBI

AKA Spam sushi (gf,df)

PLANTAIN HUMMUS

Plantain chips, heirloom tomatoes, mint, jalapeno thyme oil (vegan,gf)

RIBEYE & FRIES

14 ounces of sliced ribeye, confit shiitake, tarragon aioli (gf)

BOUDIN

Apple butter, hot mustard aioli, fried sage (df)

Our commitment to you is to provide a clean, safe environment that you feel comfortable drinking and dining in! Please let us know immediately if you notice anything that requires our attention or have a question about our policies; we take your well-being very seriously.