Cuisine:

• Contemporary

Hunt Room Grill Description:
The Monteleone's Hunt Room Grill is just the spot for diners who abhor natural light (the low-slung dining room is windowless) and enjoy the intimacy of dark woods and clubby antique game prints in classic frames. The contemporary American food of chef Randy Buck includes a cream-free, Creole-style crab bisque, which exudes the essence of its main ingredient. Ditto the shrimp Bienville (lump crab, shallots and roasted bell pepper), a variant on the classic oysters Bienville; sauce Choron, an old classic, finishes the dish. The medium rare Muscovy duck breast with Calamyrna figs also warrants attention. For dessert, the best in the house is the amaretto crème brûlée. Service is high on practicality and low on frills, as is the wine list. Diners looking to stretch out an evening might consider an apéritif or a nightcap in the hotel's historic Carousel Bar.


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