Upperline

In a small, charming house in a largely residential area, the Upperline is more low-key than high-profile places such as Emeril's. In its own way, though, it's every bit as inventive. It's a great place to try imaginative food at reasonable (by fancy-restaurant standards) prices. Owner JoAnn Clevenger and her staff are quite friendly, and their attitude is reflected in the part of the menu where they actually -- gasp! -- recommend dishes at other restaurants. Perhaps you can afford to be so generous when your own offerings are so strong. Standout appetizers include fried green tomatoes with shrimp rémoulade sauce (they invented this dish, which is now featured just about everywhere in town), spicy shrimp on jalapeño corn bread, seasonal duck confit, and fried sweetbreads. For entrees, there's moist roast duck with a tingly sauce (either plum or port wine), cane river country shrimp, and a fall-off-the-bone lamb shank. If you're lucky, there will be a special menu such as the all-garlic meal, in which even dessert contains garlic. For dessert, try warm honey-pecan bread pudding or chocolate-hazelnut mousse. The award-winning wine list focuses primarily on California selections.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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