THIS RESTAURANT IS CLOSED Restaurant Roux

THIS RESTAURANT IS CLOSED Restaurant Roux Restaurant Review:

With Restaurant Roux, the old bones of the Buckaroo, the famous dive bar, were transformed into a polished area where shiny wooden booths and tabletops gleam for diners who line up outside for weekend brunch, and crowd in again for dinner. They’re there as much for New Orleans classics like jambalaya and andouille sausage as they are for Matt Lewis’ more inventive creations, such as the crunchy pig ear appetizer with blue cheese and buffalo sauce. Dishes range from casual favorites: hush puppies and the excellent burger to higher-end stars such as the seared foie gras. For dessert, beignets arrive dusted with a Mississippi River-size mountain of sugar, just as they would on the shores of the very same body of water. The bar wavers between Louisiana (with the local brew, Abita) and Washington State (in wine and beer form). Cocktails are a specialty, offering an authentic taste of New Orleans’ creative cocktail scene.