Proving quite popular after its 2005 opening in the North Portland Overlook neighborhood, Roux combines Northwest ingredients with Louisiana stylings for fresh, contemporary Creole dinners, as well as Sunday brunch (10 am–2 pm). It also takes pride in blending the boldness of the corporate world with the comfort of mom-and-pop shops. Known for outstanding service, Roux features intimate booths amid a New Orleans-like hustle and bustle in the dining room. Start dinner with oysters either grilled, gratinée or on the half shell. Other appetizers include crawfish pie, grilled gulf prawns, shrimp fritters and house-made andouille, chaurice and duck sausages with two mustards and pickled vegetables. The most popular entrée is a boneless pan-roasted rabbit with cornbread-andouille stuffing. Other entrées include Louisiana blue crab and a roasted chicken "hunter" style with wild mushrooms and tasso. Locals love the frozen chocolate soufflé with bananas Foster caramel sauce and brûléed bananas for dessert, as well as beignets with coffee-caramel dipping sauces. The à la carte Sunday brunch offers items such as gumbo, egg dishes, pancakes, seafood, po-boys and typical Southern fixin's such as white cheddar grits. A fixed price, four-course brunch option is also available. Reservations suggested. Full bar. Serving dinner nightly. Sun brunch.