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If you’re headed to Rock ‘n’ Bowl, your dinner destination is next door. Even if you’re not, it’s a very worthy choice. It’s a high-ceilinged 1930s hangout, smartly renovated with an inviting bar, murals, and store signs reminiscent of ye olde New Orleans. The cuisine is more refined than that implies, particularly in the inventive daily specials, and they take the farm-to-table commitment seriously (their own farm, complete with chickens, is across the street). A succulent, perfectly grilled lamb loin comes topped with sun-dried tomatoes and shiitake mushrooms in a red-wine reduction. Even the old-school throwback options are crafted with a deft touch. The platter-size breaded veal cutlet is so much better than the memory (and robbery at $12); the familiar bleu-cheese-and-pecan salad is elevated with aromatic roast duck. For sheer decadence, the award-winning oyster, Havarti cheese, and bacon po’ boy is hard to top; but if that’s your goal, order the fried bread pudding po’ boy. A tower of onion rings for the table is legally mandated. Ask your server for the deets about the $5 discounted admission to Rock ‘n’ Bowl (same owners).