What makes Frank Brigtsen’s his cuisine different is that "unlike other chefs who use local products to cook in a more international style, Frank never strayed from his roots, and you can still find the essence of New Orleans in his cuisine." That approach is evidenced in dishes like rabbit tenderloin with an andouille Parmesan grits cake or pan-roasted pork tenderloin with sweet potato dirty rice. This restaurant is easy to get to from downtown; one reviewer suggested taking the St. Charles Avenue trolley in order to enjoy this "real deal of modern Creole cooking."