Jazz was born in New Orleans, where African and Caribbean rhythms, blues, spirituals, ragtime, and brass-band traditions came together into something entirely new. That same spirit shapes this evening’s four-course dinner: honor the standard, then make it your own. Each course starts from a familiar ingredient or tradition and is reimagined through technique, seasonal produce, and our chef’s own voice. An amuse-bouche sounds the opening note, and a warm butternut squash course sets an easy, familiar groove. A duck confit croquette brings rhythm and contrast, and a precisely composed halibut becomes the evening’s centerpiece. A modern apple entremet, a new take on the classic apple tart, plays the final chorus. Set to live jazz, the food, music, and atmosphere come together to tell one story.