Note: A recent preview reveals that, instead of just throwing some basic N'awlins-sparked flair at the bar, the Craftsman crew has researched that storied city's mixological history from 1800 onward … and used their intel to conjure freshly brilliant examples of vintage cocktails. We'll go out on a bead-draped limb here and suggest that you might never find a better Sazerac for years, for instance. But we'll also insist that we'd rather spend all night tossing back sugar-rimed coupes of that 1850-specific Brandy Crusta. Between bites of the special menu's succulent shrimp po'boy, to be sure. We mean: Laissez les bons temps rouler, baby!