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Finding the Big Easy in the Big Apple has gotten easier with the opening of NoNO Kitchen. Chef-owner Gregory J. Tatis, a veteran of K-Paul’s Louisiana Kitchen (under Chef Paul Prudhomme) and Delta Grill, conjures up some bayou magic with his more successful dishes. The cuisine is primarily Louisiana Creole. Crawfish étouffée loops a mound of rice with a dark roux-based sauce of chicken and seafood stock and veggies. Jambalaya dazzles with moist chicken chucks, andouille sausage slices, and smoky ham slivers punched up by jalapeño peppers. The room itself is a lively place: French doors with etched glass open into the dining room, which has beige and silver painted walls and jazz-themed artwork. Dark-wood tables match the planked floors, and languorous ceiling fans hang from the cuprous tin ceiling. — Michael Anstendig

On the weekend, fans of New Orleans jazz and the blues can groove to live music during brunch and dinner.

Chicken, pork andouille and tasso jambalaya, $17