Cuisine:

• Eclectic
• International
• Lounge, club, bar
• Bar
• Creole
• Contemporary

One Description:
Leaving his executive chef position at Clancy's, Scott Snodgrass with his business partner Lee McCullough took on a shuttered restaurant in the Riverbend neighborhood and crafted a lively spot with an open kitchen and a menu that's admirable in both its restraint and its ambition. Char-grilled oysters are a New Orleans favorite, and Snodgrass defines them with a melt of Roquefort. Main courses run from coq au vin with grits and grilled chicken sausage to pan-roasted flounder with a mirliton-and-sweet corn gratin. The casual attitude of the service staff and the impossibly loud room don't always match the classy food, but few locals seem to object. Fight the good fight for a seat at the "food bar," where you can watch chefs in harmony preparing a meal you will not soon forget.


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