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Pelican Club Restaurant Review: A French Quarter gem, Pelican Club somehow manages to fly under the radar, but it is well worth finding. Distinctively chic, proprietor-chef Richard Hughes' restaurant divides its culinary allegiances among the food cultures of Louisiana, Asia and the American Southwest. The fruits of the sea take the spotlight. Saluting the bounty of Southeast U.S. waters, Hughes offers a simple panéed Gulf fish topped with jumbo lump crab meat. Roasted Australian lamb with a rosemary pesto crust is also available. The lighter side of traditional Asian cooking is represented by spring rolls stuffed with fresh vegetables and served with three dipping sauces. If this restaurant has a fault, it's that the food is sometimes too continental in style and generic in presentation to be recommended over nearby places specializing in the local food culture. Still, for two decades Pelican Club has been operating in its tucked-away location, thanks largely to the chef’s dedication to quality and creativity. 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.