Chef Kevin Vizard has hit his stride at Vizard’s. The beloved local chef has opened so many restaurants that his parents told him that this was the last time he could use the family name. At Vizard’s, he cooks with confidence and a unique personal style that fuses Louisiana country charms with city sophistication-such as a fillet of Gulf fish with potatoes, served with oysters, brussels sprouts, and apple-smoked bacon. His whimsically named “Chicken and Dumplings” is a pan-roasted chicken with mushrooms, fava bean, and gnocchi. The jewel box of a room, with window looking out on a quiet, tree-lined stretch of Magazine Street, is a vast improvement over the restaurant’s original location.