The Second Line

The more casual off shoot of Chef Kelly English's award-winning flagship spot, Restaurant Iris, the Second Line is named after New Orleans' "second line" parades. The menu will feature classic Creole favorites and is divided into four main sections. Appetizers fall under the heading, "Eat These Things First," and feature oyster and green onion rangoons, crabmeat and corn hushpuppies and Natchitoches meat pies.   Follow up your starters with a range of "Poboys", some of which are named after prominent Memphians, like Chris Vernon and Justin Fox Burks. Those who feel particularly peckish should choose from the "Plates" menu for substantial offerings like fried gulf shrimp and fried oysters, and side dishes such as couche couche, hot potato salad and dirty rice can be found in the "Groceries" section.