THIS RESTAURANT IS CLOSED Les Bons Temps

THIS RESTAURANT IS CLOSED Les Bons Temps Restaurant Review:

The curvaceous staircase that leads to the mezzanine dining room at Les Bons Temps looks like something out of “Gone with the Wind.” But you’ll find a fine rendition of the Big Easy in chef Brett Naylor’s wild mushroom crab bisque and fried gulf oysters. Start with a hurricane at the sultry bar, then move upstairs to sample the likes of crawfish spring rolls, a watercress salad with apples and blue cheese, and a jambalaya that, while tasty, could use a bit more spice. For dessert, sticky bun bread pudding or bananas Foster---what else?