Though he still pays homage to the traditional dishes, Garcon’s executive chef has his own unique spin on French food, infusing flavors from his native Louisiana. Visitors can dine on tried-and-true classics, such as the mussels with Pernod or chardonnay, or try something a little more outside the box, such as the molasses-brined pork. The chef also emphasizes seasonal ingredients throughout the menu, helping ensure a fresh taste.

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