Creole in French Quarter

Back in 1918, ‘Count’ Arnaud Cazenave turned roughly a whole city block into a restaurant that’s served upscale Creole cuisine ever since. The menu includes shrimp Arnaud (shrimp in a rémoulade sauce), and oysters Bienville (an original dish with mushrooms and a white-wine sauce). Show up early for a French 75 at, hey, French 75. And men, bring a jacket.