The bright white guest rooms are furnished with piano-lacquered tables and French-influenced side chairs. Exposed brick walls extend to deep azure ceilings—a reminder to "keep the blue side up," meaning "have a great day" in the lingo of pilots (Mark's former profession).
The on-site Tempt restaurant specializes in local fare. Chef Marcus Woodham's boudin balls are tossed in a Cajun corn batter and paired with a green tomato-and-cilantro Creole mustard. Follow live music drifting from the red velvet Burgundy Bar for the envy martini (José Cuervo, simple syrup, green Tabasco, lime, and cilantro) from the Seven Deadly Sins menu. We say leave jealousy at the bar and bring the Big Easy panache home with these nine products.