Cuisine:

• Cajun
• Creole
• Others
• Continental
• Contemporary
• Southern

Louisiana Description:
To say that much of the décor is salvaged from now-defunct properties---the pink marble from Saks Fifth Avenue in Owings Mills, the grand staircase from PT Flagg's Power Plant, the gas lamps from Baltimore City salvage yard---is to miss the warmth and finesse this space exudes. It's like the best private club with touches of Southern hospitality. When the restaurant opened in 2000, its menu was old-fashioned, focused on the French influences behind Louisiana cuisine. These days, the offerings are more modern, the flavors more clear. Shrimp and grits are sauced in an opulent corn emulsion. Roasted beet salad garnished with goat cheese gains depth from a musky truffle vinaigrette. Pecan-crusted catfish sparked with mustard sports collard greens stewed with cayenne pepper and cubed ham. This is some good eating, with topnotch, low-key service to match.


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