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This convivial space exudes an offbeat vibe with velvet window dressings, cheeky art, and striking red walls. Begin your meal with briny oysters paired with four tangy mignonettes and house-cut fries served with a kick-in-the-pants remoulade. Or, indulge in Chef Eric Bechard’s “Chef’s Whim” tasting menu that proves his aptitude for rich meats like pork belly and bone marrow in five indulgent courses.
—ASHLEY GRIFFIN
Photography Bevil Knapp
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