Rosemary's Restaurant   

If Rosemary's Restaurant seems a little bigger on your next visit, it's not your imagination. After all the "Best Off-Strip Dining" awards the place has collected over the past few years, owners/chefs Michael and Wendy Jordan have added tables, pushed out the walls and doubled the size of the bar and lounge area, to accommodate their ever-growing clientele. Both the menu and the decor reflect the Jordans' days in New Orleans, where Michael trained with Emeril Lagasse. French Quarter and European design touches abound, particularly in the antique style furniture, silk shade lighting and warm autumn colors. Creole sauces, hush puppies and other Deep South staples accompany many entrees, including the Roasted Rack of Lamb, Grilled Pork Chop, and Crispy Skin Striped Bass. Almost everyone seems to order wine with dinner here, and the Jordans are happy to recommend just the right bottle for every meal and every budget.