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Chef Isaac Toups prepares a large selection of Cajun-inspired rustic charcuterie as well as lamb tartare, which is served with smoked eggplant, serrano peppers and corn. A double-cut pork chop is served with dirty rice and finished with cane syrup gastrique. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

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Lamb neck is served with fennel and black-eyed pea salad. The Meatery board includes a selection of house-cured meats, sausages, cracklings, pickles, mustard and more. Reservations recommended. Lunch and dinner Tue.-Sat. Credit cards. $$$

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