Southern cuisine varies greatly by region, from the Cajun and creole dishes of Louisiana to the bags of granulated sugar served at Disney World. Sample the South with this Groupon.
$10 for $20 Worth of Cajun Fare
Entrees include crawfish enchiladas ($12.99), red beans and rice with Andouille sausage ($9.79), and breaded catfish smothered with crawfish étouffée ($15.99). See the full menu.
During crawfish season, which is currently out of season, Cypress Grill Chef John Haug hauls in 300 pounds of fresh crawfish for the restaurant’s weekly boil. He simmers the crustaceans in huge kettles with piquant spices, corn and red potatoes, and doles out heaping plates on the restaurant’s shaded patio. The crawfish boil is one of many ways the chef showcases Cajun culture—and one of the reasons the restaurant is consistently voted one of Austin’s top 35 restaurants, including in 2012, by readers of the Austin Chronicle.
In addition to crawfish, he spotlights classic New Orleans dishes such as etouffee and jambalaya, which the Chronicle lauds as “authentic, tasty, and fairly priced.” On Thursdays, live Cajun or jazz swing music enlivens the dining room, inspiring patrons to improvise riffs about their favorite Cajun spices.
Chef John Haug knows that Louisiana culture is more defined by its food than by all of the region's jazz, Mardi Gras beads, and Huey Long bumper stickers combined. He showcases the tasty fruits of Cajun living at Cypress Grill, spotlighting the classic New Orleans dishes such as étouffée and jambalaya that help the restaurant consistently place as one of Austin’s top 35 restaurants in the Austin Chronicle's readers' poll. On Thursdays, live Cajun or jazz swing music enlivens the funky neighborhood joint, which is more than likely already filled with the aromas of the fresh Gulf seafood that populates plates of barbecued shrimp and crispy oysters. Chef John also brings his down-home touch to weekend breakfasts, which combine Creole influences with locally-sourced organic eggs plucked from pasture-raised chickens. The restaurant also celebrates seasonality; during the spring, cooks haul in 300 pounds of fresh crawfish for the restaurant’s weekly boil.