Cuisine:

• Diner
• Fine Dining
• American
• Southern
• Others
• Creole
• Caribbean
• Ribs

Veranda on Highlands Description:
It is difficult to imagine a more idyllic setting for a leisurely lunch or dinner than this grand 1920s-era house with columns and multiple dining rooms, some with stained glass windows. Now, chef Tom Robey and dining room manager Stanley Reynolds have brought their many years of experience at Commander's Palace in New Orleans and revamped the menu to match the environs. Local ingredients are laced with touches of New Orleans and the Caribbean. In season, try the crab salad with red and yellow watermelon, cucumber ribbons and ripe tomatoes with Pimm's Cup vinaigrette---summer on a plate. Choose an entrée of citrus-seared jumbo scallops on minted mirliton and avocado slaw with mojito gastrique or lemon braised pork cheeks over Yukon gold potatoes. Brunch finds offerings such as jambalaya shrimp scramble with Creole sauce, and cochon and eggs (pulled pork and sunny-side up eggs atop a corn and jalapeño johnnycake with red bean gravy and smoked paprika crème fraîche). Add musicians strolling from room to room at the Sunday brunch, and you won't want to leave soon. Luckily you can linger over bread pudding or sweet and creamy peanut butter pie.


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