My direct experience with New Orleans cooking comes in four major flavors. At the high end, it's places such as Bayona and The Grill at the Windsor Court -- creative, often daring and unusual, and generally quite expensive. Next up is the Galatoire's style -- classy Creole but straightforward and still pretty pricey. Then come the touristy "I gare-on-tee" Cajun and oyster-bar places, such as K-Paul's and Acme, and, finally, down at the low end (for price and atmosphere but not necessarily value) is my longtime French Quarter haunt, a delightful dive... More >>>