Bob the Chef's resembles a yuppie fern bar, but it serves generous portions of Southern specialties against a backdrop of jazz. The music is live Thursday through Saturday nights and at Sunday brunch. You'll find dishes such as fried chicken, served alone or with barbecued ribs; meatloaf; "soul fish" (in cornmeal batter); and Creole specialties such as jambalaya and shrimp étouffée. Dinners come with a corn muffin and your choice of two side dishes -- including black-eyed peas, macaroni and cheese, collard greens, and candied yams. Frying is done in vegetable oil, not the customary lard, and everywhere you'd expect bacon for flavoring, the kitchen uses smoked turkey. For dessert, try the amazing sweet-potato pie, which makes pumpkin pie taste like vanilla pudding.