As a former New Orleans resident who now lives far away, I absolutely look forward to going to NOLA to eat classic Cajun and Creole food because you absolutely cannot get that food anywhere else. I agree that those places are not emblematic of "modern" New Orleans food, but what makes "modern" New Orleans food? The stuff that Dominique Macquet has been cooking since the late 90's, New Orleans food that has other ethnic influences and ingredients, modern techniques?
In my opinion, modern New Orleans food is closer to the contemporary food that is being made in other cities in the US. Is it still unique? Yes. But where else in the world can you get New Orleans remoulade, Oysters Rockefeller, gumbo, jambalaya, etoufee, etc.? Honestly, in my opinion, nowhere. (I've made the mistake of trying new Orleans food wherever I can in any city that supposedly has a good New Orleans/Cajun/Creole restaurant. Almost every one has been a huge disappointment.)
There is no doubt that I plan on trying Domenica, Herbstaint, Cochon, Stella, August, etc. But the first places I'm going to go to are Casamento's and Galatoire's. (Mind you, I have hate the service at Galatoire's because both times I've been there, the waiter has been dismissive, likely because I'm Asian, even though I was properly dressed and absolutely polite.) That's how much I like and miss the food at those restaurants.