The Louisiana burger, topped with hot and Worcestershire sauce, is a standout. But the restaurant has also branched out, adding Italian food to the menu. In addition to such standard appetizers as fried calamari and bruschetta, there are also some more unusual starters, including filleto di manzo alla corosh, essentially pieces of beef tenderloin tips paired with melted gorgonzola. The sharp cheese is a nice accent to the tender tips, though the greens underneath were unnecessary. Another decent appetizer matches grilled portobello mushrooms with eggplant and a roasted tomato vinaigrette.
All entrees come with soup or mixed green salad tossed with an excellent balsamic vinaigrette.
One of the better dishes sampled was fusilli Corosh. It teams the spiral pasta with thick slices of Italian sausage, peppers, escarole and cannelini beans. The fusilli was perfectly cooked, though that wasn't the case with some of the other pasta dishes, in which the pasta had clearly lingered too long on the stove. The scallop and shrimp linguine had other marks against it, namely three underwhelming scallops covered with a pesto sauce that was a bit too tame. The understated pesto was also a component of a special one night featuring chicken and sun-dried tomatoes served over angel hair pasta.