Chef: While John Besh is the named chef behind the restaurant at the new Thompson hotel in the Gulch, executive chef Nathan Duensing is on scene coaxing the magic from the kitchen and raw bar.
Cuisine: New Orleans–inspired dishes with flavorful heat form the menu’s backbone. The shrimp toast is a must—thick slices of bread stuffed with spicy pureed shrimp and fried, then drizzled with a ginger aioli and sweet chili sauce and topped with shaved radishes.
Rich Pour: Try the Battle of New Orleans, their take on a Sazerac—Old Forester bourbon with an absinthe rinse and Peychaud’s and orange bitters. The rooftop bar, L.A. Jackson, is a scenic sunset perch for cocktails and Duensing’s playful venison poppers. (marshhouserestaurant.com)