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Chefs Rick Tramonto and John Folse combine haute cuisine and refined takes on rustic dishes. Crawfish-stuffed redfish napoleon is served with artichoke and oyster stew and a fried crawfish boulette. Triptych of quail features Southern-fried, boudin-stuffed and absinthe-glazed quail. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. Credit cards. $$$


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