The best way to describe John Harris' cuisine is 90% New American, 10% Creole and 100% devoted to quality ingredients. Harris' bistro-style fare includes dishes like sweet and sticky fried beef short ribs or grilled redfish atop market vegetables with a Champagne beurre blanc, which one reviewer described as being "good enough to be served at a top bistro in Paris." A "small, quaint location" in a converted corner shop features large plate-glass windows that look out on Magazine Street, resulting in a "lively, well-lit dining room," especially on Saturdays, when you will find a combination of locals and visitors enjoying a leisurely lunch.