You'll smell this cozy spot well before you arrive; the fumoir (smokehouse) would appear to be working overtime. The all-time favorite dish is the Ribs Kenneth Handerson, smoked for eight hours and dressed with homemade barbecue sauce. Also delicious (and less daunting) is the 'Po’boy de Conrad Murphy,' effectively a seafood burger.
It's a delightful and comfortable space, with mirrors on the walls and ceiling, and a fire raging in the heart in winter.