"Marcus Samuelsson’s temple to down-home cooking became an instant hit when it opened its doors in 2005 and is still packing droves in its airy, comfortable dining room. Samuelsson deftly melds cultures and flavors, like with fried chicken paired with a red velvet waffle or jambalaya for two loaded with lobster, soft-shell crab, mussels, clams, and bits of that fried bird." - Paul Schrodt
