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. $$$
The "liquor library" at this restaurant bar displays ingredients to craft cocktails inspired by drinks from the pre-Prohibition era against lacquered red walls and an indigo-stained wood bar. Bartenders update classic drinks such as absinthe cocktails and cobblers by using small-batch spirits, house-made bitters and ratafias. There also are French-inspired fruit cordials. Open daily. Full restaurant menu.