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.
Chef Donald Link prepares contemporary Louisiana cuisine. Muscovy duck leg confit is served with dirty rice and citrus gastrique. Louisiana shrimp are served with Calasparra rice, artichokes and maitake mushrooms. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$