There are more than 100 martinis and other craft cocktails at the Bombay Club, with some as creative as the Meat and Potato martini, which is Chopin potato vodka and an andouille sausage garnish. The bar offers live music nightly. Open daily. Smoking on patio. Full restaurant menu. Happy hour 4 p.m.-7 p.m. daily.
Bronzed redfish is topped with roasted red pepper crab mache salad and served with jasmine rice and lemon-thyme vinaigrette. Lobster mac and cheese is made with sauteed Maine lobster knuckle meat, Boursin, mascarpone and white cheddar cheeses, baby spinach and truffle oil and is served with crostini. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$
The mocha masala latte is made with espresso, dark chocolate and house-ground masala spices. The affogato is a scoop of ice cream with a single shot of espresso poured on top. No reservations. Breakfast, lunch and dinner daily. Credit cards. $
This Marigny corner cafe bakes a variety of pastries in-house including blueberry, chocolate chip, lemon poppy seed and carrot "sunrise" muffins. Stop by on Friday afternoons for the weekly fish fry. Regular New Orleans-style lunch specials include fried and baked chicken and stuffed bell peppers. No reservations. Breakfast daily, lunch Fri. Cash only. $
Fall gelato flavors include pumpkin and chestnut and there are Bartlett pear and orange Italian ices. Stracciatella gelato is the “Italian chocolate chip” gelato, made with a vanilla cream base and imported Italian chocolate. No reservations. Breakfast, lunch and dinner Tue.-Sun. Credit cards. $
On Saturday mornings, the Belgian waffle special features a waffle bar with toppings including fruit, chocolate chips, nuts, whipped cream and syrup. The salted caramel cupcake is made with Tahitian vanilla batter, salted caramel mousse, caramel buttercream frosting and sea salt. Delivery available. No reservations. Breakfast, lunch and dinner Mon.-Sat. Credit cards. $
Whole fried fish is a Gulf white fish served with coconut rice, patacones, double-fried plantains and coleslaw salad with mango. Peruvian ceviche is prepared with Gulf fish, aji amarillo (yellow chile pepper), cilantro, pickled onions, avocado and choclo (large-grain Andean corn) in spicy leche de tigre marinade. No reservations. Lunch and dinner Mon-Sat. Credit cards. $$$