Fodor's Expert Review Stanley

Chefs across America are ditching the white tablecloths and applying fine-dining flair to burgers, bar food, and comfort fare, and here chef Scott Boswell attempts this with the food of Louisiana. Though some grumble about paying a premium for what is, at heart, New Orleans neighborhood fare, this crisply decorated café sits on a coveted corner of Jackson Square—and that view is priceless. At breakfast, pancakes are covered in earthy Louisiana cane syrup and eggs Benedict are topped with homemade Cajun boudin. At lunch and dinner, oyster po'boys get an extra zing from rémoulade dressing with a touch of heat, and the Club Stanley is topped with spicy pesto Caesar dressing.