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Restaurant Iris Restaurant Review: Chef Kelly English, a protégé of chef John Besh, combines his Louisiana upbringing with his classic culinary training to create upscale dishes based on low country standards. Many offerings vary by season, but standards include English’s lobster “Knuckle Sandwich” with tarragon and tomatoes, and Gulf oysters served three ways (fried, polo and “bread pudding”). When possible, English purchases locally grown produce and food products, including Delta Grind grits from nearby Water Valley, Miss. The five-course dégustation menu sets the stage for the restaurant’s significant flavors. On the brunch menu, regional specialties continue to hold court, with the likes of grillades, an old Delta favorite: strips of meat, grits and pan gravy with a poached egg. The well-priced wine list presents a wide range of selections, chosen with an eye on the food. Many good half bottles and numerous choices by the glass encourage exploration. For dessert, the crème brûlée never disappoints.