Bartenders mix craft cocktails at the bar of this restaurant, from a classic Sazerac to Champagne cocktails. Traditional absinthe is prepared with a slotted spoon, a sugar cube and a cold water drip. A full menu of Chef Donald Link's upscale Southern cuisine is available at the bar. Open Mon.-Sat. No smoking. Full restaurant menu.
The Mediterranean meatloaf sandwich features Two Run Farm lamb meatloaf, mint, parsley, pine nuts, spices and halloumi cheese on a Dong Phuong Bakery pistolette. There’s always a vegetarian entree highlighting produce from local suppliers such as Good Food Farm in the Lower 9th Ward. No reservations. Lunch and dinner Wed.-Sun. Credit cards. $$
Chef John Besh’s flagship restaurant offers a refined approach to contemporary Creole cooking. House-made potato gnocchi are tossed with blue crabmeat and preserved black truffles. Roasted Chappapeela Farms duckling is served over crispy fried rice and topped with a cured yard egg, kimchi and duck and cherry jus. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$
Flash-fried oysters are served over celeriac remoulade, baby arugula and cherry tomatoes with spicy paprika aioli. The seared rack of veal features chops topped with portobello mushroom and madeira wine cream sauce served with truffle potato souffle and sauteed butternut squash, cherry tomatoes and zucchini. Reservations recommended. Lunch Wed.-Sat., dinner Wed.-Sun., brunch Sun. Credit cards. $$$
The New Orleans-based oyster house chain serves a medley that includes samples of gumbo, jambalaya, grilled smoked sausage and red beans and rice. The Peacemaker po-boy combines fried shrimp and oysters and is dressed with Tobasco-infused mayonnaise. Reservation policies vary by location. Lunch and dinner daily. Credit cards. $$