For classic French-Creole cooking served in an elegant three-story townhouse with an open kitchen, grand staircase and balcony, foodsters head for Dickie Brennan’s Tableau on the corner of Jackson Square. The menu showcases regional ingredients and classic French Creole cuisine with a unique twist. Don’t miss Chef John Martin’s Crabmeat Ravigote. The tangy French sauce made with onion, Dijon, lemon juice, egg, cayenne and parsley pairs fabulously with fresh, Louisiana blue crab in this traditional dish. Pro tip: Check out the Live Brass Band Brunch on Saturday and Sunday.