The Zagat Review
Nestled in a “quaint” Mid-City shotgun cottage, this “intimate” refuge draws foodies with chef-owner Ray Gruezke's “phenomenal” locavore New American fare served in “unusual presentations” (“deep-fried cupcakes”, anyone?); although it's “excellent in all categories”, diners warn that “parking can be challenging.”
What To Order
The vegetable dishes are especially good, since much of the produce comes from chef Ray Gruezke’s family farm in Bay St. Louis, MS.