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Palace Cafe Restaurant Review: Located in an elegant downtown building that once housed a piano company, Dickie Brennan's double-level Palace Café is an eyeful of drugstore-tile floors, burnished-wood banquettes and a central, graceful staircase spiraling toward the second floor. Locals prefer to dine on that upper level to enjoy its large canvases portraying the city's musical greats, as well as the view of Canal Street. Chef Darin Nesbit’s house specialties include an andouille-crusted Gulf fish and crisp pepper-crusted duck breast with Hudson Valley foie gras. The shrimp Tchefuncte is a congeries of plain ingredients --- shrimp, whole button mushrooms, meunière sauce and popcorn rice --- but the whole is much greater than a sum of its parts, a typical Creole characteristic. White chocolate bread pudding is now found all over town, but this is the home of the original (as well as the best) version. Sunday brunches are accompanied by a jazz combo. Much like Brennan's other restaurants, Palace Café’s wine list is constantly updated and efficiently populated with everything that needs to be offered. To its credit, the restaurant offers 15 to 20 wines by the glass, and they change regularly. Stop in between 5 p.m. and 7 p.m. weekdays for $5 cocktails and $5 small plates.