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Chef/owner Jacques Leonardi offers creative takes on Creole dishes. Blackened redfish is topped with crabmeat and chili hollandaise and served with salad and two sides. Alligator cheesecake is made with smoked Gouda, shrimp and alligator sausage and is topped with tomato basil sauce. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

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Chef/owner Jacques Leonardi offers creative takes on Creole dishes. Blackened redfish is topped with crabmeat and chili hollandaise and served with salad and two sides. Alligator cheesecake is made with smoked Gouda, shrimp and alligator sausage and topped with tomato basil sauce. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

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