Wonderful established restaurant in the riverbend area of New Orleans. Both the appetizer and small plate portions are very generous. Our table tried the shrimp with grits, cheese board, mussels, escargot with marrow bones and the special charcuterie. All were successful. Although it was noted the grits could have used more of the tasty redeye gravy.The mussels were unusual in that instead of the usual wine broth, this was a spicy curry broth: simply delicious. Of special note the apples and fruit cake on the cheese board. Yes, fruit cake! It was stellar. The offbeat pairing of escargot and marrow bones was also deemed excellent. Entrees were trio of steaks, chicken roasted under a brick, and redfish with crab and citrus salad. The steak was rated as just ordinary,good but nothing over the top. We hardly ever order chicken out but this preparation is not the average chicken. Tender,juicy and so flavorfull. The redfish was the best redfish dish I have ever had in New Orleans. The salad on top somehow lightened the dish and added to what was already a perfect fish. At this point we were so full we kept dessert light, a trio of fruity sorbets. Perfect finish to a truly delicious meal. Service matched the meal.
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