The chefs at Alligator Cafe don't specialize in your usual meats. Instead, they whip up proteins that are unique to Cajun and creole cuisine, such as alligator tail, crawfish, and Andouille sausage. They rub tilapia in signature spices that turn black when introduced to a fire or skittish squid, and they fry catfish before laying it on a bed of dirty rice with Pontchartrain sauce. To give their dishes an extra kick, they pair them with a special voodoo sauce that's made from a blend of five extra-spicy peppers. Their desserts, however, depart from the spiciness of the rest of the menu and include traditional chess pie and bread pudding drizzled in whiskey sauce.