Chef Alexis Blanchard has won prizes for his pâtés and boudins (blood sausage), so you’ll find all manner of charcuterie on the menu here, plus updated classics such as suckling pig with foie gras, duck parmentier, sweetbreads, oxtail, and pigs’ feet, plus a fish dish or two for lighter eaters. The cooking may not be “heart smart,” but it is delicious. Finish with a boozy baba au rhum.