The room at Cafe Adelaide is subtly lit and beige in tone with a West Indies vibe, to suit the Creole cuisine. The mixed crowd of locals and guests at the Loews Hotel chat amiably at the large tables. The buzz of activity from the adjacent Swizzle Stick Bar drifts into the dining room. Chef Chris Lusk presides over the kitchen at this urbane oasis, creating contemporary, often small plate, versions of New Orleans cuisine, like tea smoked duck, shrimp and tasso corn dogs