Keep in mind that the food here is simple, home-cooked style fare (like a classic diner). Nothing fancy, but still well conceived. Our party of 8 enjoyed lunch there last week and tried a variety of items on the menu. I had the Fried Shrimp Po-boy served on a French roll with lettuce, tomatoes, pickles and mayo. The bread was fresh, with good texture and the shrimp was well seasoned and perfectly fried. There was an enormous amount of food on my plate, but I managed to finish about two-thirds of it. A friend had the classic BLT with cheese and was pleased. This was a favorite item she had ordered before on a previous visit. Several friends had the Seafood Salad with tartar sauce. I did not have a taste of this, but the produce looked bright and well prepared. Probably the favorite item at the table was the Creole Shrimp and Grits served with a side of Stewed Okra. The shrimp was cooked in tomatoes and sat atop a bed of creamy grits, piping hot with just enough spice. And the stewed okra was just like your Southern grandma used to make.
For dessert we had a trio of pies: Key Lime, Coconut Cream, and Chocolate Bourbon Pecan complete with whipped cream on top. All of pastry chef Claudia Vidal's creations were divine. I don't even like Key Lime pie, but clearly I never had the right one before. The crust was tender and flaky, and the filling was light with the slightest back note of tart lime brushing up against the sweet cream. These pies are worth the trip alone. Chefs Happy Abdelbaki and Chris Chism developed the menu and clearly have a handle on the comfort food of Louisiana down pat. I have heard great things about their gumbo and relish a trip back to try that. The bar serves draft cocktails, handmade cocktails, wine, and beer as well. Breakfast is also highly recommended, so more than one return visit is in order. Service was very helpful and friendly, and we never felt rushed during the meal. We enjoyed our prime spot underneath the enormous wall clock at the back of the restaurant. Sawyer & Co. serves breakfast and lunch Monday-Saturday, Sunday brunch, dinner Wednesday-Saturday, and happy hour Wednesday-Saturday 3:30-6:30 p.m.