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. $$
Chef John Besh’s flagship restaurant serves roasted pompano with royal red shrimp and citrus brown butter. Lemon fish crudo is served with charred lemon and chicken crackling. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$
Flash-fried Louisiana soft-shell crab salad is made with baby mizuna, quince vinaigrette, English cucumbers, cherry tomatoes, red onions, spicy pickled watermelon rind and roasted corn. Savory cheesecake is made with crab, andouille, smoked Gouda, onions and peppers and served with local baby greens and roasted bell pepper coulis. Reservations recommended. Lunch Wed.-Sat., dinner Wed.-Sun., brunch Sun. Credit cards. $$$
Char-grilled oysters are topped with herb butter and a blend of cheeses and served with French bread. The Peacemaker po-boy includes fried shrimp and oysters and is dressed with Tabasco-infused mayonnaise. Reservation policies vary by location. Lunch and dinner daily. Credit cards. $$