The Columns Hotel

Built in 1883, the Columns gorgeous Italianate setting and stellar bar (order a Ramos gin fizz) has a new owner and a new chef and the place is better than ever. Jayson Seidman bought the mansion with the idea of sprucing up the old gal, not making dramatic changes. Chef Paul Terrebonne puts the emphasis on shareable plates and lighter options.Flash fried speckled trout is moist and flakey, served with cauliflower and a turnip tartar on the side. Orders of French fries fly out of the kitchen, hot and fried to order, a ketchup and a dijonnaise dipping sauce on the side. Tuna crudo is stellar, adorned with Louisiana citrus. Really everything shines and the whole experience is wonderful.