PRICE:
Frommer's Very Highly Recommended

Rallying back after considerable Katrina damage (let's just say the word "noisome" was in our previous coverage of their issues), this is beautifully renovated space where we've had some mighty fine meals. We can't wait to return for appetizers like tomatoes three ways (raw with crème fraîche, dried with balsamic syrup, and topped with creamy burrata); a Louisiana oyster wrapped in shredded phyllo, sitting in a creamy leak broth topped with "pearls" of caviar; not to mention entrees such as a spectacular double cut pork chop; or the whole roasted Branzino (a Mediterranean fish that has been hard to find on this side of the Atlantic), prepared with a simple topping of pea shoots, olives, green tomato chutney, and olive oil. Get a side of the thick buttermilk-battered onion rings, but save room for desserts like warm cookies still gooey from the oven, accompanied by (what else?) milk.

Copyright: Excerpted from Frommer's New Orleans 2009, (c) 2008, Wiley Publishing, Inc.

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