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Fodor's New Orleans 2014
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Chef Donald Link (also of Cochon and Cochon Butcher) turns out food that sparkles with robust flavors and top-grade ingredients at this casually upscale restaurant. Small plates and starters such as a daily gumbo, charcuterie, and house-made pastas are mainstays. Don't overlook the rich and flavorful Louisiana shrimp and fish ceviche. Also irresistible is the muscovy duck leg confit with dirty rice and citrus gastrique. For dessert, banana brown-butter tart will ensure return trips. The plates provide most of the color in the lighthearted, often noisy, rooms. The wine list is expertly compiled and reasonably priced. The restaurant serves an abbreviated "bistro menu" between lunch and dinner.
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