Stella!

We are now very fond of this charming Quarter restaurant, whose newly redone room glows with real and faux candlelight, making it instantly warm and appealing. The clever, arty food is heavy on design and construction, with some combinations more successful than others. The menu changes frequently and it will always be interesting to see what Chef might be experimenting with, and a pleasure to participate in something that isn't afraid to depart from the New Orleans culinary norm. A recent foray produced the following: for appetizers, a foie gras and duck pate BLT, a decadently stacked, heady combo; shark's fin soup garnished with 24 carat gold leaves, a tricked out version of an Asian staple. The almond and herb crusted rack of lamb paired with boneless lamb rib-eye is meltingly tender, but the popular duck five ways has some elements that work superbly (the foie gras wontons) and others that don't quite get there (the lacquered thigh can be dry). There is always an interesting pastry