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Pelican Club Restaurant Review: Pelican Club could be “the little restaurant that could,” because unlike other French Quarter fine dining spots, this one is not on a main street. For more than two decades, it has succeeded in its tucked-away location, thanks largely to proprietor-chef Richard Hughes’ dedication to quality and creativity. Walls are painted a soothing gold, accented by soft lighting and local artwork. The restaurant divides its culinary allegiances between the Creole food cultures of Louisiana and various international touches. Panéed Gulf fish with lump crab meat is a standout, especially with its jalapeño hollandaise topping. Roasted Australian lamb with a rosemary pesto crust is also available. Hughes’ appetizer selections are as tempting as his entrées, with the clear leaders being the Mississippi quail with cheese grits and a clay pot of barbecued shrimp. Wine service well exceeds the local average, and the long and complex list takes time to study. Staff has been well educated in the offerings. Pastry chef Claudette Jones is as creative as they come, and offers a vanilla bean and brandy crème brûlée.