New chef Guy Reinbolt creates Louisiana-inspired French/International cuisine and the swanky, new Empire Bar— manned by Paul Gustings— turns out pre-prohibition classics and modern craft cocktails.
Local seafood shines here, especially in the bouillabaisse. It brims with tender fruits de mer in a robust saffron-tomato broth. Via CityEats.com Read more
Slow and uninterested staff for our table. Had reservations, but still had to wait. Ask for a table that’s not under the AC if you want to be comfortable! Salad was super tiny.
They were out of an entire label of wine we requested, two steak entrees were cold from my party, and to finish it off a mouse ran around the dining room and none of the staff cared