The quiet focus of hunting trips can fill the mind with all sorts of inspiration, or if Cheney's around, all sorts of birdshot. For a restaurant born from one such expedition, track down Tru Orleans.
Spurred by the tasting of some crazy-good Cajun whilst on a duck-capping tour down south, the guys behind Tru Orleans are showcasing an authentically bayou'd-out menu across two floors featuring copper-plated tin ceilings, ornate wrought iron railings, and a gallery of original art from the heart of the French Quarter, where even dorky art collectors can apparently make out really well. Deep-south vittles include stuffed tilapia or catfish with crawfish etouffee, jumbo shrimp cooked with Cajun spices & a Sherry finish over fettuccine noodles, and "Val's Sauce Picante" boasting beef, pork & sausage cooked in flour, fat & butter, which serves as a "thickening agent" for the dish, and by extension, you. Creole cocktails come in the form of the berries/mint/honey bourbon "Jackson's Fog", the "Woodford Julep" "served on the veranda on Thursdays from 2-4p" (do not ask for this when not veranda-ing -- you will be escorted out), and three types of Hurricanes, including one so potent it's described as "an alligator in Mardi Gras attire".
For those just looking to nosh with the boyz (Thirsty Thurs, Toasty Tues, what have you), they've also got fried platters of shrimp, catfish, and chicken, plus a raw bar with oysters on the half and shooters, with which you'll want to follow the VP's example, and take right to the face.