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Margaux's: A Restaurant By Design

Owner Kay Agnew and staff serve refined Cajun/Creole-style food in a polished setting, albeit one with an industrial sensibility, due to its location in a design center and ample metalwork. The restaurant is awash in a red, black and white color scheme, with a large canvas of roses on one wall. It's mainly a lunch spot, only open for dinner on Fridays, and even then only on some Fridays. The dinner menu is small and contains many of the same options as lunch, plus deep-fried quail. Lunch entrées include shrimp and crawfish enchiladas, deep-fried soft-shell crab with toasted pecans and lemon beurre blanc, as well as red beans and rice with either andouille sausage or chicken breast. Of course, po-boys and muffulettas are available.

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