This place reminds me of a wine cellar atmosphere where the restaurant feels like it's located in the basement. You're pretty much wrapped by brick walls and stuccoed ceiling making the temperature nice and cool and the acoustics of the piano playing music reverberates throughout the restaurant.
Service is superb. She started with the daily specials and they have a great selection of wines. I had the gumbo for starters. I have been to New Orleans and I would say their gumbo came closed to how I remembered having it (maybe missing some okra).
For my main course, I had the maple duck over rice. The duck was cooked perfectly. You judge the skills set of a chef by how they cook lamb, scallops, duck and rabbit. The only thing I would change in my dish is replace the green peppers with more of a squash and bring the salt down a notch.