Connoisseur

Chef Dan Deaton wants you to take a date to his dim, loungey West Town spot. That may be why everything here is shareable, from the Brie-crabmeat dip (nice and rich, but you’ve got to eat it fast, before it solidifies) and the étouffée (heavy on the rice but with plump pieces of crawfish) to the Moorish chicken (tender and flavored by sweet potato). The apple crêpes topped with a mango-flavored cream? Technically those can be shared, too. But you won’t want to.