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About Restaurant IPO
Rather than sticking to one type of cuisine, Chef Scott Varnedoe of Restaurant IPO pairs the tastes of southern Louisiana with international flavors. Inventive renditions of familiar regional favorites include southern-style egg rolls, with fillings of pulled pork and smoked gouda cheese grits, and blackened tuna, which arrives alongside a serving of housemade kimchi and mashed sweet potatoes tinged with ginger. It's done in the spirit of invention born from Chef Varnedoe's lifelong obsession with fine dining—an obsession that led to such accomplishments as acting as a guest chef at the James Beard House, being the featured chef at the Mardi Gras celebration in Washington D.C., and taking home top honors at a taco cook-off in The Woodlands, Texas.
Guests enjoy the cuisine and muddled cocktails amid the eatery's rustic, yet somewhat industrial, decor, which features dangling Edison bulbs, and shabby-chic brick walls suspended between exposed wood beams. The dining room also features, "handmade cypress furniture designed and built by a local artisan," according to 225 magazine.