The New Orleans–inspired bar is known for its charming garden and popular absinthe-and-shellfish happy hour, during which it serves a comprehensive oyster selection. The oysters are some of the best in town and the kitchen does a bang-up job with shucking. Not all the food is raw; the menu is heavy on Cajun influences, from the andouille in the steamed clams to the classic seafood gumbo. (There’s also a stellar lobster roll.) The restaurant’s calling card, though, are its cocktails, for which they lean fully into old-world indulgence. The menu changes throughout the year, though standards like the Absinthe Colada aren’t going away, but there are a few through lines. There’s a current of tiki as in drinks like the mai tai, a section of absinthe cocktails, and a whole lot of pomp and circumstance, as in the table-side Old King Cole Martini and three Sazeracs.