The Country Club, located in a stunning plantation house in Bywater, celebrated 4 decades in 2017 with a slew of great changes. New executive chef Chris Barbato, formerly of Commander's Palace, has reinvigorated the locally inspired menu, with its nod to Italian-French and Creole-Southern heritages, with dishes from barbecue shrimp and grits to an 18-ounce chateaubriand, jumbo sea scallops, and Louisiana speckled trout. Long known for its free-wheeling backyard pool scene, the Country Club has been spruced up inside and out with eye-popping murals and a lush redo of the outside space, including an outdoor kitchen for poolside nibbles (guests pay a day rate for pool access). Drag brunch on Saturdays is a hoot, as gaggles of lively bachelorette parties digging into truffled mac-n-cheese or debris and eggs can attest (it books up months in advance).