John Anderson


Louisiana native chef James Robert plates up elevated, playful Southern eats. The team executes a fine balance between classics-done-well (like their famed biscuits) and outside-the-box concepts (like lobster & crawfish pot pie). The bar stirs up reimagined cocktails – the barrel-aged Manhattan with house-cured bacon is a showstopper. Whimsy carries into the eclectic space made up of a bright open kitchen and a chicken-coop-inspired dining room.

500 W. Fifth

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