Superstars rarely start over when they're on top—but celebrity chef Rick Tramonto, best known for his avant-garde creations at Chicago's Tru, headed south when he needed a mid-life challenge. Tramonto hooked up with Louisiana culinary renaissance man John Folse and the two set about remaking the state's creations, combining Folse's deep knowledge of Cajun and Creole food with Tramonto's modern techniques and impeccably high standards. The result is a lavish, multimillion
dollar venue where the encyclopedic menu ranges from oven-roasted bone marrow and hog's head cheese to crawfish-stuffed flounder and a "triptych" of quail. Diners can explore the restaurant's deep wine cellar via iPad wine list.