A recent renovation of the contemporary Creole restaurant includes a second-floor marble-top bar and lounge area. The bar focuses on rum, stocking more than 120 labels, and cocktails include the house planter's punch with Old New Orleans Amber Rum, cardamom, orange, pineapple, orgeat and Angostura bitters. Open daily. Full restaurant menu. Happy hour 4 p.m.-6 p.m. Mon.-Fri.
The menu features contemporary Creole dishes such as crabmeat cheesecake baked with a pecan crust and topped with wild mushroom sauce and Creole meuniere. Andouille-crusted fish is topped with a Crystal beurre blanc sauce and chive aioli and served with rissole potatoes. Reservations recommended. Breakfast Mon.-Fri., lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$