"The once-abandoned 19th-century building on East 6th Street is now a scene straight out of New Orleans, with exposed brick walls, mosaic tile floors, vintage lighting, and a gorgeous marble and chrome-accented wraparound bar. The seafood-heavy restaurant hits all the quintessential Louisiana food notes: a dark, roasty gumbo, Zapp’s potato chips, Crystal hot sauce on every table, and tremendous po’boys, the standout of which is the gloriously messy roast-beef version with sliced meat drenched in a debris gravy made with Franklin Barbecue’s legendary chopped brisket. Add in expertly made cocktails, a raw bar with oysters, and a dining room that’s sunny by day and boisterous by night, and this place is a classic in the making." - nicolai mccrary, matthew jacobs