Gattuso’s warms patrons midsections and eardrums with classic New Orleans comfort fare, drinks, and live music on Fridays and Saturdays. Diners can kick back with some chili-cheese-smothered waffle fries ($8.50) or fried pickles ($4.99) while discussing possible side effects of the Care Bear stare. The grilled tuna or salmon nestles next to house-made garlic mashed potatoes and sautéed vegetables ($12.99 each), and the baby-back ribs arrive with fries and the dressing of your choice ($17.99). Other menu items include a house-cooked beef-brisket sandwich ($7.99) and a variety of po boys ($7.50–$9.50), a winner at the 2009 Oak Street Po-Boy Festival. At Gattuso’s, guests can gargle their compliments to the chef through mouthfuls of bottled beer, such as Heineken and Abita Strawberry, and draft beer, including Stella Artois and Newcastle.
Harnessing the heat of an open-flame char broiler, the spatula specialists at Ground Pat'i flip, sear, and season succulent burgers and steaks made with USDA Choice beef. Sharpen incisors on a juicy half-pound signature Ground Pat'i burger ($8.25), or opt to challenge chompers by excavating through strata of bacon atop the applewood-bacon cheese Ground Pat'i burger ($9.25). Tender rib-eye steaks ($17.95) are char grilled before providing diners with enough delicious protein to bench-press unsuspecting dates. A variety of hot sandwiches fills restless jazz hands with lighter cuts, including chicken, shrimp, and tuna. After meals, rattle stomach estates one more time with a deluge of chocolate and frosting from the Oreo brownie sundae ($5.45), one of three sacchariferous dessert options. To sate thirsty urges, browse the eclectic selection of specialty drinks and draft beers at the full-service bar.
Taste of the Caribbean treats diners searching for tropical flavors to a menu brimming with entrees from countries such as Haiti, Honduras, and more. Kick-start a morning fiesta with the latin breakfast, a piquant amalgamation of eggs, plantains, skirt steak, beans, avocado, and tortilla ($7.50). For maritime eats, diners can select fresh fish entrees of grilled snapper ($20) and fried fish ($16) to populate their internal tanks, and spice savorers can introduce taste buds to a plate of curry oxtail ($16).
Jackson beckons guests through its doors with a carefully crafted menu of southern and Cajun classics bolstered by contemporary twists and homemade accents. The oyster and crawfish po' boy glazes an assortment of fried Gulf oysters and sautéed crawfish tails with a house-made, creole ravigote sauce before layering strata of lettuce, tomato, and onion atop the creation ($12), and gumbo du jour saturates an atoll of Louisiana "Jazzmen" rice with local and seasonal ingredients ($8). Marinated, slow-roasted jerk chicken muscles its way onto a plate with a boursin whipped sweet-potato puree and a kaleidoscopic smattering of grilled bell pepper and red onion ($19), competing for customer attention with the blackened, wild-caught tuna steak ($21). Customers can also come in for Sunday brunch from 10 a.m. to 3 p.m., to distract warring utensils with Grand Marnier french toast ($11), or fried-green-tomato and shrimp benedict ($14).
Though its name implies a quick chug or hurried meal, most customers tend to linger at Down the Hatch. That’s because the bar and grill offers scads of activities and creative Cajun-inspired bites to keep loungers happy long into the night. Most evenings here start at a dining room table, where alligator po-boys, smoky pulled pork, and Angus beef burgers are some of the menu’s biggest crowd-pleasers. As the food disappears from plates and more drinks get ordered, crowds diverge onto the brick patio or linger around the bar or jukebox. Amid the festive groups, there are even folks getting work done courtesy of the free Wi-Fi and the belief that the best writers are inspired by whiskey.
Cafe Roma's chefs pile fresh veggies, meats, and sauces atop circular discs of hand-tossed dough to fashion gourmet concoctions as pesto-artichoke pies and grilled-shrimp pizzas. Alternatively, customers can customize their pizza with a host of decorative ingredients arranged to spell out their social-security number. Sandwiches clamp down on meatballs, genoa salami, and grilled chicken breasts, and pasta noodles stay warm underneath housemade sauce.