Atchafalaya

"Atchafalaya, a sweet spot in the Irish Channel, offers a $150 feast from executive chef Chris Lynch and chef de cuisine Zack Peralta. From the osetra caviar amuse to the jumbo lump crabmeat beignet to the paneed veal marsala and duck breast, the hits keep coming. Pasty chef Karl Barrett dishes his usual best, including eggnog tiramisu. Add a wine pairing for $65." - Beth D'Addono, Clair Lorell

"The nearby Atchafalaya has kicked off Réveillon dinners with poached oyster stew with absinthe cream and then transitioned into wagyu daube, a modern interpretation of an old-school beef stew." - Adam H. Callaghan

"Atchafalaya is famous for its brunch, which includes a rotating menu of creative bloody marys like the Good Morning, Vietnam, layered with bold Southeast Asian flavors. Chef Chris Lynch spotlights what may be the best shrimp and grits in town at both brunch and dinner, shrimpy goodness powered by andouille, the trinity, and smoked tomatoes. The char on the head-on shrimp is another burst of savory, smoky flavor. Open Thursday through Friday, Atchafalaya features live music for Saturday and Sunday brunch." - Beth D'Addono

"Atchafalaya pastry chef Karl Barrett has been quietly toiling in his small pastry lab for 13 years. His style isn’t showy, but in step with chef Chris Lynch’s elegant approach to creative modern Creole cuisine. The bread pudding is stellar; it might be tres leches or salted caramel. But it’s the blue cheese flan that always earns raves. A creamy version of the classic Spanish custard is informed by the slight tang of blue cheese, garnished by a triangle of sunflower seed brittle, which is an excellent scoop." - Beth D'Addono, Clair Lorell

"Band members Brandon Flowers, Dave Keuning, Dell Neal, and Ronnie Vannucci Jr. dined together at Atchafalaya, Tony and Rachael Tocco’s Uptown Creole restaurant known for brunch, shrimp and grits, and gumbo." - Clair Lorell