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In 2012, star chef John Besh opened his ninth restaurant, Borgne, which emphasizes the region’s coastal cuisine with a nod to Isleño influence—the Spanish-leaning cuisine of immigrants from the Canary Islands who settled in Louisiana in the late 1700s. Brian Landry, who oversaw the legendary kitchen at Galatoire’s, mans the stoves, creating dishes like black drum (a Gulf fish) seared a la plancha, topped with pecans and jumbo lump crab meat. A happy hour favorite: the 50-cent crawfish croquetas. neworleans.hyatt.com