Cuisine:

• Coffee Houses
• Southern
• Creole

Cafe Dupont Description:
In a renovated circa-1870 storefront building downtown, chef Chris Dupont serves up daily-changing temptations. The warm-tone walls are lined with black sconces and the white cloth-covered tables lead to a bar at the back. Start with fried oysters in cayenne butter sauce and horseradish crème fraîche, crispy sweetbreads with browned butter and sauce meunière or foie gras terrine with grilled, marinated fruit and crostini. Buttermilk-fried chicken comes over mashed potatoes with a splash of lemony sauce and basil chiffonade. A trio of grilled elk chop, quail and Duroc pork chop is served up with sweet potato soufflé. Or try black sesame-crusted ahi with lemon thyme risotto, soy glaze and tempura fried apple. For dessert: The beignets, topped with snowy peaks of powdered sugar, are addictive and a constant on the dessert line-up. There's a small, nicely selected wine list.


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