Sassy New York flourishes permeate the menu of chef Richard Hughes's smartly decorated, eminently comfortable restaurant in the heart of the French Quarter, but there's still evidence of Hughes's Louisiana origins. He turns out what may be the best crab cakes in the city (infused with fresh shrimp) but with the surprise addition of pineapple-jalapeño chutney served over fried green tomatoes. The whole crispy fish with shrimp and diver scallops is decadent, while the Australian
rack of lamb with rosemary-pesto crust is almost a spiritual experience. There is even a children's menu for budding gourmets.