Octopus Po-boy is octopus braised in red wine and pepper, fried to order and served with red courtbouillon, lemon aioli and bread-and-butter pickles on cuttlefish ink French bread. Reservations accepted. Dinner Tue.-Sat. $$$
Beverage director Norton Christopher uses produce and herbs from the restaurant's on-site garden to create cocktails including the Cypress Sunset, comprising serrano-infused bourbon, black pepper coriander syrup, fresh lime, tarragon and Ojen. There also are Southern beers, international wines and whiskies blended in house. Food choices range from char-grilled oysters to pig's ear and choupique caviar. Open Tues.-Sat. Full restaurant menu. Happy hour 5:30 p.m.-7 p.m. Tue.-Fri.