Jack Rose

"Reserve a four-course, prix fixe menu ($63-$88 depending on the choice of entrée) at this fanciful St. Charles Avenue hotel restaurant. The menu is a refreshing mix of nontraditional starters like pork cheeks polenta and fried oysters Rockefeller and entrees like swordfish with artichoke tapenade and stuffed roast turkey." - Beth D'Addono

"Everything is better with andouille. Which is why the shrimp and grits at Jack Rose are so slammin’. Nibs of sausage add smoky flavor notes to the dish, served atop stone ground al dente grits. Featured on the Sunday brunch menu, the dish is just one of the many reasons to check out this gem in the Ponchartrain Hotel." - Beth D'Addono

"Mile-high pie has been synonymous with The Pontchartrain Hotel’s Caribbean Room restaurant for generations. When Jack Rose restaurant took over that space, there was never an intention that the famed treat was going away. Smart move — the elaborate three-tiered pie layered with chocolate, vanilla, and peppermint ice cream, topped with meringue, and a chocolate drizzle, is as much a part of the local landscape as the streetcar that rumbles past the hotel." - Beth D'Addono, Clair Lorell

"Jack Rose is a swell spot, an art-filled oasis with seating options that include the leafy patio a stone’s throw from the St. Charles Avenue streetcar tracks. Perfect for cocktails and bites or a celebratory feast, chef Brian Landry’s creative menu offers small plates like seafood arancini with lump crabmeat and housemade pasta dishes like fettuccine with scallops, wild mushrooms in a vermouth cream sauce. Stay for outstanding live jazz at the Bayou Bar next door." - Clair Lorell, Beth D'Addono, Justine Jones

"Reserve a four-course, prix fixe menu ($61-$79) at this fanciful St. Charles Avenue hotel restaurant. The menu is a refreshing mix of nontraditional starters like pork cheeks polenta and rock shrimp with rapini and entrees like zucca with roasted squash and stuffed roast turkey." - Beth D'Addono