Iguanas are indeed the theme here, and you can spy them in unexpected places—juxtaposed with antique cherubs and driftwood mirrors. Unquestionably original cuisine with Asian, Indian, and African influences is Chef Sylvan Serourt's trademark. A new innovation is slate plates. Now that his French, female partner, M. Sylvie, is no more, Sylvan is coming out "on the floor" to greet customers. His menu is always evolving, yet this time some of his innovations were not as wonderful as always. A sure thing for a sensual voyage is his foie gras done in any imaginative style, like a bouchonwith aged rum and rolled in nuts and spices, served with onion-tamarind chutney. If available, move on to the fishermen's casserole filled with tuna, red snapper, scallops, shrimp, and mussels. Desserts are little marvels, such as the perfect chocolate moelleux (molten cake), better yet when it's one of a trio. If you are lucky, and come on a Saturday night, you may get live entertainment, too, for your money (and yes, Iguana is pricey).
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