Despite the name, Stella has not an ounce of that rakish Tennessee Williams squalor. At this elegant hotel deep in the French Quarter, ambitious chef Scott Boswell prepares exotic fare such as miso and sake glazed seabass, porcini-crusted veal tenderloin, and tandoori-spiced wild salmon with coconut shrimp and basmati fried rice. Chef Scott Boswell has assembled one of the most impressive culinary teams in New Orleans. He vows that Stella will be the city’s top restaurant. More and more people are starting to believe that it is.The crowd is mostly locals who treasure the chef’s talents. Tables in the centre of the room offer the best people-watching.