* Click here for rating key
Pelican Club Restaurant Review: For more than two decades, Pelican Club has been operating in its tucked-away location, thanks largely to proprietor-chef Richard Hughes’ dedication to quality and creativity. The restaurant divides its culinary allegiances between the food cultures of Louisiana and the American Southwest. The fruits of the sea take the spotlight. Saluting the bounty of Southeast U.S. waters, Hughes offers a whole crispy Gulf fish with citrus chili sauce. Roasted Australian lamb with a rosemary pesto crust is also available. Hughes’ appetizer selections are as tempting as his entrées, with the clear leader being the crab meat-and-lobster wild mushroom ravioli and locally beloved clay pot of barbecued shrimp. Wine service well exceeds the local average, and the list is diverse and selective enough to provide an ideal bottle for the food. The staff has been well educated in the offerings. For a uniquely sweet ending to your meal, try the vanilla bean and brandy crème brûlée.