Michelin: MICHELIN Guide’s Point Of View

It would be a mistake to write-off Chef Matt Baker’s latest venture as just another hotel restaurant. This much is clear after an amuse of artichoke velouté. Indeed, freshly baked brioche, crispy duck confit, and elaborately prepared vegetables score impressive marks at this French-American brasserie, named after the chef’s late mother and inspired by his upbringing in Houston and New Orleans.