A 30-ounce T-bone steak is broiled and finished with meuniere sauce. A 2-pound Maine lobster is baked in its shell and comes with Thermidor sauce. Reservations accepted. Lunch Fri., dinner daily. Credit cards. $$$
The custom-built arched bar and crystal chandeliers provide a fitting ambience for patrons to sip classic craft cocktails including the French 33, made with blueberry vodka, Creme Yvette, lemon juice, sparkling wine and a lemon twist, or an 1840 Sazerac, a mix of Pierre Ferrand 1840 cognac, sugar cane syrup, Peychaud's bitters and Legendre herbsaint liqueur. The menu includes buffalo quail, steak tartare and more. Open daily. Full restaurant menu. Happy hour 5 p.m.-7 p.m. Mon.-Thu.