Valet Parking Available
Cuisine: Butter, cream, cheese, and bacon super-charge nearly every dish—even the salads—at Jeff Tunks’s homage to Louisiana cooking.
Mood: With drab carpeting and embroidered rose-colored banquettes, the subdued dining room feels more DC buttoned down than New Orleans jazzed up. That’s okay by the lobbyists and lawyers who have turned it into a second office.
Best for: Dealmaking; cholesterol-be-damned indulgence; Sazeracs and gin fizzes at the bar.
Best dishes: Fried green tomatoes in tangy shrimp rémoulade; a beef-filled turnover with black-pepper-ranch dipping sauce; deviled eggs topped with pickled shrimp, crab, and ham; charbroiled oysters in garlicky butter; seafood gumbo; pepper-jelly-glazed half duck; barbecue shrimp; lunchtime oyster and shrimp po’ boys; chocolate doberge cake with orange-blossom ice cream; Pimm’s-cup cocktail.
Insider tips: During weekday happy hour, many cocktails are discounted to $5. Ask the bartender for a bread basket—excellent buttermilk biscuits with pepper jelly and cream cheese—to nibble on. Many dishes, especially charbroiled oysters, the trio of pies, and barbecue shrimp, are big enough to share.
Open Monday through Friday for lunch and dinner, Saturday for dinner, Sunday for brunch. Expensive.
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