In one of the most imposing interior settings of any area restaurant - thanks to designer Mario Villa's inspired neoclassic designs - Chef Grant serves marvelous food reflecting New Orleans style cuisine.

Our dinner menu features appetizers like a wild mushroom strudel with red onion confit and roasted eggplant, or steamed mussels in a Pernod broth, crawfish risotto, and barbecue spiced oysters, plus a melange that includes hummus, baba ganoush, dolmades, and pita triangles. For diners who like to try a little bit of everything, there's also a three-soup sampler that includes portabello bisque, corn and crab chowder, and a soup-du-jour specialty.

One of Chef Grant's creations, a shrimp and chorizo lasagna with saffron cream, is among the entree selections on the evening menu as are dijon rack of lamb, hazelnut and ginger glazed roasted demi-duck with taboulleh, grilled New York strip steak with asparagus, garlic mashed potatoes, and sun-dried tomato butter, potato-crusted fish du jour with malsala cream and potatoe au gratin, yellow fin tuna with asparagus, taboulleh, and roasted tomato beurre blanc, chicken tangien, pork tenderloin, and pistachio-crusted salmon with saffron risotto, roasted vegetables, and dill cream.

Desserts are prepared fresh daily by Christino's pastry chef. Christino's also offers a moderately priced wine list and a sleek little bar for martinis and other cocktails.

Chef Grant, along with Chefs Lo Re and Bui bring multicultural backgrounds and innovative cooking styles to New Orleans' already diverse dining alternatives.