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At this French Quarter favorite, chef Alex Harrell satisfies cravings for highbrow plates (Gulf shrimp pirlou with Louisiana popcorn rice and crispy pork belly) and casual eats (the buttermilk-fried Chick-Syl-Vain sandwich) alike. The bar program has the same range, from Bayou Teche beers to elaborate cocktails like Clouseau’s Daisy, made with Siembra Azul Reposado, berry pecan shrub and Pierre Ferrand dry Curaçao. sylvainnola.com