Authentic Cajun-Creole and Caribbean cooking, craft cocktails, and national chart-topping smooth jazz — three nights a week, in an intimate room built for grown folks.
Blackened redfish over dirty rice. Oxtail with rice and peas. Jerk lamb chops, crab-stuffed shrimp, gumbo that takes two days. Our kitchen cooks the long way — Louisiana technique with a Caribbean accent, plated to be eaten slowly while the band warms up.
Full bar, craft cocktails and mocktails, and a wine list built for the room.
Grown and sexy. Dress like the night matters.