| Chef Tim Antignane’s farm-to-table menu focuses on seasonal produce and locally raised meats. The food, geared toward small or shared plates, offers a global flair, but with deep-rooted Southern, Italian and French influences. Entrées have included blackened redfish with a crawfish risotto and seared scallops with herb risotto. The wine list is decent, but the real focus is on Slim’s massive martini list with 50-plus varieties. Desserts rotate daily. |
RESTAURANT AWARDS
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