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Cafe B Restaurant Review: Owner Ralph Brennan and executive chef Chris Montero like to call Cafe B's cooking "elevated neighborhood cuisine." How does that play out? A traditional chicken potpie, for instance, is made with Louisiana crawfish and Creole seasonings. In fact, Montero offers an imaginative menu with several crawfish-based dishes, including a crawfish-and-tasso (spicy ham) linguine. Tender ravioli are stuffed with lobster, shrimp and goat cheese. The chef also purveys such local favorites as grilled Gulf shrimp topped with Louisiana crab meat, barbecued shrimp, and a Creole crab dip appetizer. Desserts change regularly, but if you’re lucky, you’ll get to Cafe B when the warm whiskey bread pudding is served. A sweet alternative is the apple strudel with butter pecan ice cream. Brennan's contemporary build out and smart use of oversize windows make this a good place to enjoy wine and conversation along with food. The wine list offers about 30 choices by the glass, with an international array organized by price as well as by white, pink and red, and ranging from bubbles to dessert wines with some depth. In addition, there's a small reserve list.