At 1911 Restaurant & Lounge, artists fill an elegant loft dining room with experimental jazz, rock, Latin, and funk music as patrons sample chef Anthony Montgomery’s menu of American cuisine. On the Southern catfish plate, a fried or blackened fish filet reminisces with a grit cake about days spent slinging Old Bay seasoning from Mardi Gras floats. The chicken parmesan's linguini tendrils canoodle with tender chicken cutlets beneath a quilt of marinara and mozzarella. The fall menu of specialty cocktails brims with classic and modern libations. Penned in 1895, the restaurant's recipe for an old fashioned instructs mixologists to combine whiskey, bitters, simple syrup, and a lemon twist. The sweet-and-contemporary chocolate martini corrals vanilla vodka, crème de cacao, Godiva liqueur, and a hint of rich cream in a chocolate-rimmed glass. As patrons dine in the exposed-brick dining room, musicians croon into microphones, pluck low notes on standup basses, or recruit Andre the Giant use them as jazz violins.