Cuisine:

• Asian
• American
• Lounge, club, bar
• Bar
• Creole

Pelican Club Description:
With its own distinctive chic, proprietor-chef Richard Hughes' restaurant divides its culinary allegiances among the food cultures of Louisiana, Asia and the American Southwest. The fruits of the sea take the spotlight. In a salute to the waters of the Southeast U.S., Hughes offers a simple pannéed Gulf fish topped with jumbo lump crab meat. The menu also includes such items as a roasted Australian lamb with a rosemary pesto crust. The lighter side of traditional Asian cooking is represented by spring rolls stuffed with fresh vegetables and served with three dipping sauces. If this restaurant has a fault, it's that the food is sometimes too continental in style and generic in presentation to be recommended over nearby restaurants specializing in the local food culture. Still, Pelican Club has been operating in its tucked away French Quarter location for two decades, thanks largely the chef's consistent dedication to quality and creativity. A large bar and three dining rooms are substantially different in mood and décor. Wine service is well above the local average, and the list, with a special focus on California and France, is diverse and selective enough to provide an ideal bottle for the food.


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