This spacious restaurant and bar blends modern and historic in a series of sumptuous dining rooms: deep red walls with art nouveau downstairs, full-bore gold leaf in the upper quarters. The grand oak bar makes for a perfect romantic rendezvous, as does the broad balcony overlooking Jackson Square. Modernized Creole dishes, such as the barbecued oysters (flash fried in an Abita Amber and garlic butter with a crunchy, flavorful crust), are consistently well-executed. Redfish filet wrapped around tender crab meat is served atop wilted spinach, while filet mignon is paired with a rich oyster dressing and a house-made worcestershire-butter sauce. Sides such as pecan-glazed sweet potatoes or shrimp and eggplant stuffing are rich but worthy. Among desserts, pan perdu bread pudding and vanilla bean creme brulee showcase an updated take on the classics.
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