Marches and munchies

Zulu, Rex and two other clubs, known as krewes, parade on Carnival day. More than 30 others are scheduled from Feb 21 through Lundi Gras, the Monday before Mardi Gras, including the star-studded Bacchus, Endymion, Muses and Orpheus parades.

There, patrons can watch parades from the main dining area while enjoying a fine meal with some Carnival-inspired touches, such as a Mardi Gras "king's cup" cocktail and king cake doughnuts sprinkled with Carnival colors of purple, green and gold.

The menu also includes Louisiana delicacies like spicy cream cheese boudin (sausage) balls, chicken and andouille gumbo and veal braciolone with spaghetti and New Orleans red gravy.

The Brennan family-owned Palace Cafe, which is toward the end of the route where St. Charles turns onto Canal Street, offers fine dining with three levels of parade views.

"We're known for our crabmeat cheesecake, our andouille-crusted fish and, of course, the white chocolate bread pudding," says Wesley Janssen, spokeswoman for the restaurant.

"That's what people come here for. The views are a bonus."

Near the start of the route is Superior Seafood, which opened two years ago serving Louisiana seafood favorites like raw and charbroiled oysters, oysters wrapped in bacon, seafood gumbo and shrimp and oyster po'boys. It's on the corner where floats and marching bands turn from Napoleon Avenue onto St. Charles, fronting the parade route on two sides. It was designed with Mardi Gras in mind, said Aimee Rowland, the restaurant's event planner.