Tujague's

Since 1856, tourists and local old-timers looking for a taste of the past have come here. Everything in the wood-paneled main room is crooked: the floor, the shelving, the star-filled photos that line the walls. The multicourse menu kicks off with a shrimp remoulade salad, soup of the day and beef brisket with Creole sauce. The choice of four main courses includes a two-inch-thick filet mignon with potatoes and broccoli, and lamb shank with a ratatouille-style sauce.