21 BEST RESTAURANTS IN NEW ORLEANS
BY PAUL OSWELL

The chatty, boisterous nature of the restaurant is apparent when you enter: the glee of meat-happy patrons practically bounces off the wood paneling that frames the entire dining room. Meat-lovers-going-hog-wild is the overriding sentiment here, with a mostly casual but enthusiastic crowd. It’s a place to pig out, pun intended, but behind the bacchanal is a commitment to high-quality, in-house food production. Despite the high standards, though, it feels casual and welcoming to a crowd that’s heard the hype and are looking to be impressed.