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Spared the wrecking ball in 2013 (it almost succumbed to a T-shirt-shop takeover), this 1856 landmark is now more precious than ever (and spiffier, after the old-line dining room’s revamp last year). Its perfect Sazerac and anti-nouvelle, fork-tender brisket are blessings to be cherished. The threat of closure also kick-started some needed changes to the menu and decor (style-wise, you’d never know, but it’s eons fresher). There’s an a la carte menu now, but being traditionalists, we still say opt for the six-course prix-fixe menu with a choice of entrées. Choose the veal chop or the soft-shell crab meunière (when in season) or go off-menu for the baked garlic chicken Bonne Femme. It’s solid if not earth-shattering, authentic Creole cooking, from the sinus-clearing shrimp rémoulade appetizer to the last bread pudding bite. Do visit their famous bar before or after dinner.