This New Orleans inspired bar and eatery sits within Barangaroo's Tower One and it's got water views and a Southern accent. You'll find more than 500 whiskies on offer, which you can have neat or in a smoky Sazerac. The menu draws on the rich history of its namesake hometown, which is a melting put of cuisines including French, Spanish, Mexican and South American. In the kitchen two large smokers are firing up brisket (dry rubbed and smoked for 14 hours) and organic chooks (tea-brined and blackened). You'll also find lamb spit roasted over coals and pulled pork. All these meats are complemented by house made sauces including their own take on a chermoula and chimichurri blend and Lexington style barbecue ketchup; and sides including spiced garlic corn, mac and cheese and house pickles.