Down-home cooking in the southern Creole style is the forte of this very Southern restaurant just a few blocks from the French Quarter. The fried or stewed chicken, smothered pork chops, fried chicken livers, and collard greens are definitively executed, and the filé gumbo, peas with okra, and sweet-potato pie are welcome in a neighborhood otherwise in short supply of soul food. Add a congenial staff and a comfortable dining room, and the result is a fine place to enjoy a relaxing meal. The adjacent sweetshop holds such delights as sweet-potato cookies and Creole pralines. An outpost of the restaurant serves hungry travelers at Louis Armstrong International Airport.