Live jazz livens late weeknights, and stogie lovers crowd the adjoining Armadillo Cigar Room, which quickly fills with smoke and gridiron debates. Management could fine-tune service, but the food on our two visits was a delight. Executive chef Joseph Cordaro offers a one-page menu that emphasizes variety without overextending itself, and dishes are elegantly presented on large plates. We loved the Louisiana Gumbo, chock-full of vegetables and chunks of chicken in a spicy broth. The Onion Soup au Gratin also won over our taste buds, as did an order of crab cakes stuffed with blue crab, scallions and red peppers, framed by horseradish dill and mustard sauces.
Extra points go to the Jumbo Sea Scallops, crusted in pecans and seared in lemon beurre blanc.
If you like things a bit hot, try Chidi's Cajun Shrimp with tomato okra chipotle shrimp broth and jasmine rice. The two boneless Center Cut Pork Chops were amazingly tender, served with a luscious apple chutney. Our only disappointment was the 14-ounce New York strip steak, which was poorly trimmed of fat. Poultry dishes include Chicken Boscaiola with wild porcini mushroom sauce and Chicken Chardonnay with artichokes and capers. The menu also offers Louisiana Crawfish Mornay, blackened Snapper Creole and Penne Primavera.