This week Brett Anderson doles out three beans to rustic fine dining newcomer Ox Lot 9, located in the newly-revamped boutique Southern Hotel in Covington: "It has been years since the north shore has produced a new restaurant this worthy of a cross-Causeway pilgrimage," but chef Jefferey Hansell impresses with dishes that "effortlessly straddle high and low dialects" and an "urbane sensibility" that "puts the restaurant in a league with the big-city competition." The Southern cuisine is also "besotted with classic French" elements and Anderson notes that dishes from frog legs to grilled venison impress. But it's the choucroute garnie, "a tower of roasted garlic sausage, fried boudin and fork-tender pork ribs smoked over pecan shells," that is a "thing of beauty." Bonus points: a "mature" beverage program and a staff that brings "intelligent pampering."
Sarah Baird discovers breakfast at Dis & Dat, the new burger and hot dog haunt from Dat Dog's Skip Murray, now open in Mid City: "Dis & Dat feels like a secret clubhouse for die-hard sausage devotees, complete with a laid-back staff clad in a hodgepodge of Hawaiian-print shirts." Dat Dog's hot dog list is joined by "compelling" burgers, a "standout" chicken-fried steak sandwich, and a new breakfast menu featuring a "robust selection of breakfast po-boys... and an impressive number of hashes" and "dangerously cheap mimosas." Bar and outdoor dining available. [Gambit]