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The Cottage Restaurant Restaurant Review: A window into the kitchen of chef Patty Queen's Cottage reveals the finer points of Southern technique. From the ginger-fried calamari to Cajun-style poutine (french fries topped with crawfish etouffée and crispy-fried oysters), it's obvious that Queen, a third-generation chef who honed her skills at the Bistro at Maison de Ville in New Orleans, knows how to spice things right. Her seasonally changing eclectic menu naturally shows Southern roots with the jumbo Gulf shrimp sautéed with andouille sausage and coffee gravy, served with cheesy grits, but it also roams the globe, even within a single dish: sesame "pizza" is topped with tuna sashimi; risotto is made with quinoa. Somehow, it all works. Staff dotted with family members makes the place warm, festive and easy to like.