They're fancy and festive!
The restaurant inspires an exploration of the depth and breadth of Japanese cuisine.
It’s a counterintuitive choice, but go off the reservation and you’ll be rewarded with this chubby roll.
Subtle, elegant, restrained fare—that’s sometimes too restrained—at the intersection of seafood and Italian.
Charred (not fried!)
It's been real, pork belly, but your rock star run as protein du jour is drawing to a close. Enter: Octopus.
It’s officially oyster season and if you’ve been eating out a lot, you’ve probably noticed a few places with Oysters Rockefeller on the menu. Sadly, I’ve had several versions that were nothing more than subpar bivalves slathered in creamed spinach and a horrid crust of industrial breadcrumbs. So what’s up with the Rockefeller, you ask?
Owner John Lafontaine tries hard to purchase sustainable, wild-caught, and ethically farm-raised fish.
Smoked sablefish makes for a super tasty bagel bite
A proper bayou binge on Kellogg Avenue.