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Annunciation Restaurant Review: Handsome canvas awnings shade the old stone building while crisp white tablecloths and bistro chairs give the place an inviting feel. The seasonally changing menu stays true to its Creole and Cajun intentions. (Note: Former chef Steve Manning has left the restaurant.) When Louisiana crabs are in season, try the fried soft-shell crab with crab meat meunière sauce. It will vie for your affections with the crab meat, lobster and shrimp risotto, or spaghettini bordelaise with fried oysters. We also recommend the veal with crawfish and cornbread andouille dressing. Two challenging dishes are the turtle soup and sweetbreads, both artfully and tastefully done, the latter served with gnocchi, pancetta and mushrooms. The best ending to any meal is the chocolate pot de crème, but if you have never even imagined a fudge brownie gelato, go for it. The wine list complements the menu; it's nice to see a crisp Huntington Sauvignon Blanc offered, since it pairs well with so much of the food.