Bayona

Celebrated Chef Spicer set up shop in this impeccably renovated French Quarter cottage in 1990 and has been making culinary news ever since. Filled with bright colors and minimal flower arrangements, the main room is refined and upscale without being stuffy or overly trendy. Attentive waitstaff is quick with menu guidance and clarification. From first greeting to post-dessert coffee, these experienced players don't miss a beat.

Spicer is an expert in combining bold flavors, surprising textures and techniques from around the globe in her eclectic dishes. She turns to the Mediterranean for appetizers like flavorful "eggplant caviar" puree and salty olive tapenade, then does a twist on northern European traditions with an outstanding salmon with sauerkraut and a beautifully balanced German wine sauce. Whether she's riffing on Indian flavors or Creole standbys, Spicer never fails to impress