Bartenders mix craft cocktails ranging from the classic Sazerac to the new Kentucky Cat-5, a hurricane made with bourbon, house-made passion fruit syrup and bitters. The absinthe menu has expanded to include Kubler Absinthe Superieure, St. George Absinthe Verte, and Jade Liqueurs Nouvelle-Orleans. Open Mon.-Sat. Smoking on patio. Full restaurant menu.
The Mediterranean features Two Run Farm lamb, house made tzatziki, grilled Halloumi cheese and local greens on Dong Phuong bread and is served with salad. The Double Duck is a patty made from pulled duck confit topped with sliced smoked duck breast and served with creamed kale, roasted fingerling potatoes and pepper jelly gastrique. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$
Chef John Besh's flagship restaurant serves charred winter greens and Brussels sprouts salad with La Provence honey, country ham and pecan cracklings. Named for Chappapeela Farms co-owner, Rebecca Lirette's pork is prepared with ginger, green garlic and blood orange. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$
Flash-fried Louisiana oysters come with Dijon celeriac remoulade, capers, lemon, chives and Meyer lemon beurre blanc. Louisiana soft-shell crab is served with a salad of local baby greens, roasted corn, red onions, cherry tomatoes, English cucumbers and house vinaigrette. Reservations recommended. Lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$$
The Peace Maker po-boy includes fried shrimp, oysters and Tabasco-infused mayonnaise on French bread. The "10 napkin" hot roast beef po-boy features house-cooked chuck roast served debris-style. Reservation policies vary by location. Lunch and dinner daily. Credit cards. $$