In 1983, Al Copeland decided to open a restaurant centered around two New Orleans traditions: homestyle Cajun cooking and southern hospitality. His concept, Copeland’s of New Orleans, served a menu of made-from-scratch dishes such as crawfish po’ boys and red beans and rice with andouille sausage in a colorful and festive atmosphere. Nearly 30 years later, the restaurant has grown to encompass franchised locations in six states. But they still serve some of the original dishes that put them on the map.
A sister property to Al’s original restaurant, Copeland’s Cheesecake Bistro also serves Cajun cuisine, but the menu has a more upscale feel to it with aged steaks and fusion dishes such as crawfish or crab ravioli and dinner rolls baked in a hadron collider. The bistro’s signature dessert—homemade cheesecake with a buttery pecan crust—comes in more than 10 flavors including bananas foster, turtle, and white chocolate raspberry.
Which Wich offers a hands-on ordering approach that allows sandwich savants to tailor more than 50 sandwich combinations ($5.10 for 7" sandwich, $7.10 for 10.5" sandwich). The brown paper bags are both ordering form and sandwich cozy, and can serve as a doodling canvas to proudly display on the community wall, sealing the paper-bag circle of life. Diners can choose sandwiches such as the turkey pastrami, beef cheesesteak, shrimp po' boy, black-bean patty, spam, or the Elvis Wich, which crowns sandwich bread with kingly portions of peanut butter, honey, and banana. Noshers on the run can opt for a box-lunch sandwich, which arrives with an entourage of Which Wich's signature potato chips and freshly baked cookies ($7.50).
Pietro’s has baked hand-tossed New York–style pizza, calzones, and hot sandwiches in a stone gas oven for more than 30 years, each hand-crafted from secret Sicilian family recipes. Oven-baked steak and cheese sandwiches taunt tasteless rulers with 12 inches of deliciousness ($7.99), and three-cheese spinach calzones turn and fold the doughtables on regular pizzas ($6.49). The eatery employs 100 percent whole milk mozzarella in the construction of each specialty pie, such as the Hawaiian luau pizza, a festive mouth mingler with juicy pineapple and baked ham in a bubbling blanket of mozzarella cheese ($15.99 for a 14”; $19.99 for an 18”). Patrons are also free to itemize pizza by the slice, minimizing leftovers and risk of marinara audits.
Licensed massage therapist Tammy Coggins works to fight stress and pain with deep-tissue, Swedish, and lymphatic-drainage massage techniques. Coggins performs additional modalities including craniosacral therapy, designed to lengthen and align the spine, and visceral manipulation, during which she applies soft force to the connective tissues.
The owners of Monsour's Restaurant and Bar, which was featured on KTBS and the 20x49 blog, tap into their eponymous founding family's 100-year-old culinary legacy to craft classic Cajun and Italian dishes speckled with ingredients such as homemade meatballs and fresh gulf seafood. Occasional live music provides the soundtrack for rhythmic saunters up to a fully stocked bar as the sunlight from ample windows in a covered patio incites metallic tabletops to glisten and photosynthesize.