Chef Jeff Black does serve three kinds of po'boys, but that's about as working-class as it gets at this dazzlingly decorated homage to the bivalve. Oysters come raw, with a pair of perfect dipping sauces—for about $1 each, during happy hour—or warm in five irresistible guises, from bacon-wrapped to crusted in cornmeal and sprinkled with sweet potato. If you eschew shellfish, Black has you covered with a grass-fed steak lovingly bedecked in blue cheese. Expect to get
the best and pay for it here, where craft cocktails are $12 and each warm apple pie serving comes baked into its own mini-skillet. Upstairs, the well-heeled crowd endures lengthy table waits with Peroni on tap at the breezy Black Jack bar.