Offering a little slice of New Orleans, chefs Mitchell and Steven Rosenthal and legendary front-of-house man Doug Washington cultivate a chummy loyal crowd for their Southern-inspired classics. Highlights include cornmeal fried oysters, barbecue shrimp, buttermilk fried chicken with smashed potatoes, and house-smoked St. Louis ribs. The bar is known for its specialty cocktails, including an excellent Sazerac.