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Restaurant Iris Restaurant Review: Located in a former historic Midtown home, Restaurant Iris has an upscale feel melded with the comforts of dining inside the house of a trusted friend. Chef Kelly English was reared in southern Louisiana, a fact that’s obvious with one taste of his authentic French-Creole cooking. Besides rigorous culinary training, English also is a protégé of chef John Besh. Many dishes 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 such dishes as grillades, an old Delta favorite: strips of meat, grits and pan gravy with a poached egg. The well-priced wine list offers a wide range of selections, chosen with an eye on the food. Many good half bottles and numerous choices offered by the glass encourage exploration. For dessert, the crème brûlée never disappoints.