Cuisine:

• Cajun
• Creole

Thanksgiving Description:
American chef Judith Bluysen serves Louisiana Cajun fare in a typically Marais-style dining room with its wooden beams and stone walls. Mardi Gras is celebrated New Orleans style with live Cajun music and blues, and the menu offers hard-to-find delicacies such as crawfish boils (in season), chicken filé gumbo, jambalaya, crabcakes and more. Different kind of cheesecake everyday, depending on the chef's inspiration. The Saturday Cajun brunch is good---try the mouthwatering Eggs Sardou---and you won't go away hungry. Wash it all down with a tasty Frisco beer or a half oak, half grape Cabernet. A traditional American brunch if offered on Sundays.


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