Wolfe's in the Warehouse
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Wolfe's in the Warehouse Restaurant Review: Chef Tom Wolfe makes dining in a renovated, 150-year-old cotton warehouse more inviting than it sounds. While the décor is decidedly mundane, eating at Wolfe's is anything but mundane. For breakfast, try eggs Benedict or a Big Easy omelet, while at lunch you'll find such dishes as the Warehouse burger with cheddar and crispy bacon or the chef’s daily preparation of fresh fish. Although the menu changes periodically, a typical dinner should begin with the crawfish and basil pesto over angel hair, followed by a Louisiana crab meat salad. Panko-crusted redfish atop a smoked Gouda velouté, tender, steamy and full-flavored, is a more imaginative take on redfish than is found in most local restaurants. Deep thought went into the creation of the international wine list, which offers everything from a simple, straightforward South African Sauvignon Blanc to a more complex California red wine, such as the Joseph Phelps “Insignia” --- priced at just under $500. Desserts are a bit uninspired but the offerings are well-executed, especially the vanilla crème brûlée. Service is uneven.