As determined by this year’s four-stars-and-up reviews by CL Restaurant Critic Jon Palmer Claridge.
When it comes to Creole gumbo, “the proof, as they say, is in the ‘roux,’” opined Claridge. “And Roux’s roux rocks.” He also cheered the tasty Abita-battered alligator bites in a spicy cayenne rémoulade, and the wood-grilled trout meunière with flavorful maque choux.
Local and fresh ingredients daily. Our critic went for the cast-iron seared lobster cake accompanied by a yummy cucumber-ginger salad; the juicy, 8-ounce flank steak with Florida avocado “Jimmychurri” sauce; and, of course, the house-made ice cream.
Villa Bellini Restaurant & Lounge
Jazzed about the eats à la Paris, our taster of all foods enjoyed herb-garlic butter-coated escargot, hanger steak with frites and pan-seared duck breast.