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Bouligny Tavern Restaurant Review: While Bouligny Tavern’s exterior may look like a typical Garden District home, the interior décor is strictly mid-twentieth-century, and the food is very “right now.” The upholstered walls and tufted banquettes absorb a lot of noise, so even when the place is crowded it’s relatively serene. Chef John Harris’ casual wine bar and small-plates restaurant adjoins his fine dining bistro, Lilette. The menu features seared beef short ribs with garlic, Gouda beignets, escargots with parsley butter, and at least a half dozen varieties of bruschette and crostini. For dessert, the chocolate crostini with olive oil pair nicely with a red Burgundy. Harris, true to form, offers a well-thought-out, heavily French wine list, with about 15 wines by the glass and dozens more by the bottle. For a place as busy as this, with people moving from room to room and even outside to the courtyard or the front porch, the service is surprisingly attentive and accurate.