Chef/owner David Kinch writes a love letter to the city where he first learned to cook) at this New Orleans-inspired restaurant that feels a bit like a weekend party in the Big Easy. With its zinc bar, pressed ceilings, and open kitchen stacked with bottles of hot sauce, it might just fool you into thinking you’re in the heart of Louisiana—right down to the zydeco and jazz tunes on the stereo. This is a spot so beloved that locals (some even with kids in tow) know to arrive early to sample the special and spicy andouille-flecked gumbo z’herbes; oyster po’boys with white chile sauce; golden-brown hushpuppies; and other Cajun and Creole classics. Dessert pundits will delight in the rich and aromatic chocolate-pecan chess pie.