1803 NYC

Chef Rafael Haid named this Tribeca restaurant for the year of the Louisiana Purchase and built the menu around Cajun-Creole staples: seafood gumbo, charbroiled oysters, po'boys, and catfish, alongside Hurricanes and Sazeracs. Artist Uri Aran designed the dining room with bold floral wallpaper, a checkerboard floor, tropical plants, and oddities like vintage board games and old first-aid kits. Below the main floor, a jazz club and prohibition-style bar called Bon Courage keeps going after dinner. The restaurant also runs a balcony and covered outdoor seating on Reade Street.