The nose-to-tail plate—andouille sausage, braised pork belly, pigs' ears, shrimp jambalaya—is a snapshot of chef Justin Brunson's rustic butchery sensibilities, while the behemoth tomahawk ribeye crowned with foie gras butter speaks to his passion for performance art and abundance. Pastry chef Nadine Donovan's work is every bit as glorious: For proof, try her maple bacon crème caramel. And on weekdays, the bar houses lunchtime pop-up Royal Rooster, where funky fried-chicken sandwiches go down easy alongside craft drafts and keg wine.
Food Style: American Casual
Price Level: $$$
Reservations Accepted: Yes
Atmosphere: Foodist Scene
