Wolfe’s in the Restaurant looks like a high-budget remake of a New Orleans institution. The floors are patterned tiles, large fans hang above, and classic jazz plays on the stereo. If only all hotel restaurants had this much personality. Chef Tom Wolfe lost his original lakefront restaurant in Katrina. He now focuses his attention on Peristyle and this spot. His hearty cooking draws on his Louisiana heritage and mixes in some all-American influences, such as often serving freshwater trout instead of the (unrelated) speckled trout from the Gulf more commonly seen on New Orleans menus.