Nola

Gumbo

A dark, roux-forward bowl with layered spice and a proper andouille backbone — one of the better versions on the Peninsula

Jambalaya

Hearty one-pot rice dish with shrimp, andouille, and Cajun seasoning that hits the right smoky notes without going muddy

Po'boys

Crusty roll stuffed generously — the fried shrimp version is the call, dressed in the traditional Louisiana style

Beignets

Hot, sugar-dusted pillows served fresh — best ordered as dessert or alongside a late-night cocktail

Cocktails

New Orleans-inspired drinks program (Hurricanes, Sazeracs) that earns its bar reputation and often outshines the kitchen during peak hours