The inspiration for Bo’s Kitchen & Bar Room is New Orleans, but don’t expect Galatoire’s North. At this three-month-old restaurant from Chef Todd Mitgang of Crave Fishbar, Chowhounds are enjoying NOLA-accented American cooking with a light touch but bold flavors. Early winners include hamachi crudo with chard and apricot-chile jam (pictured); grilled skirt steak with smoked potato purée; and spiced Louisiana redfish in an uncommonly delicate cream sauce that’s loaded with crabmeat.

Photo from Bo's Kitchen & Bar Room / Facebook

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