It took a few tries to warm new to this new concept from the Finch Hutton team. Our advice: go with the daily special, which has never disappointed us, whether it’s a crawfish po’boy with a side of tongue-blistering rémoulade or oysters smothered in a rich Bienville sauce. Avoid the crawfish étouffée, a bland, gelatinous concoction not worthy of the price. Speaking of, if you’re feeling flush, try the $18 gumbo, which the owner swears is worth every penny for its bountiful portion of Gulf seafood swimming in dark roux. You be the judge. (3/13)