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.
The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the peppercorn prime rib to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the ultimate turkey club, basil pesto chicken flatbread or Baja-chicken. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.
From the tandoor oven to the spices, the chefs of New India Restaurant celebrate the culinary traditions of India. They recreate Southern India?s lemon-flavored basmati rice and tuck homemade cheese and cilantro into bread. Lentils simmer in a cream and tomato sauce while a yogurt and cashew sauce coats pieces of chicken. Pieces of lamb soak in a special sauce before being skewered and cooked in a clay oven. Lunch buffets offer the chance to try a variety of dishes, while dinnertime is perfect for those who know exactly what they want in life.
Though they're both made from scratch daily, the two house sauces at Notini's are quite different. One is a plain tomato sauce, rich and ready for pouring over meatballs and Italian sausage. The other is a white alfredo sauce, meant to be mixed with fettuccine and meats such as chicken and shrimp. These family recipes define many of the dishes on the menu—a compilation of classic Italian foods that was created as an homage to the original Notini, Antonio.
Originally from Barga, Italy, Antonio Notini worked in the restaurant industry from the time he immigrated in 1909 until his retirement in 1960. Today, his son and grandsons manage Notini's with a deference to family tradition. They prepare po' boy sandwiches, pastas, and specialty pizzas to go with their signature sauces, and they serve up mint-spiced tea both by the glass and the take-home gallon. Weekly specials reward returning visitors with deals such as all-you-can-eat spaghetti on Wednesdays, which is otherwise only available if you hide out in their kitchen until after closing time.
Roller skates aren?t the safest and most efficient way to transport an order of a burger and fries to hungry diners, that?s why Some Like It Hot Food Truck?s ?50s pinup Posey takes it to the pavement behind the wheel. She comes to life painted on the side of the mustard-colored Some Like It Hot Food Truck?the first food truck in Shreveport?and makes stops at neighborhood hot spots and the Barksdale Air Force base weekdays from 9 a.m. to 2 p.m.
The staffers begin mornings sizzling breakfast staples such as pancakes, egg-and-cheese sandwiches, and omelets, which wash down with cool glasses of sweet tea or steamy cups of coffee. As the day transitions into lunchtime, they swap breakfast burritos for stuffed burgers, which ooze gooey, savory fillings such as jalape?o cheddar and bacon cheddar. They also sling sandwiches including BLTs and clubs, alongside barbecue-slathered hot dogs. In true ?50s diner fashion, everything pairs with a side of hand-cut fries, soda pop, and the strong hankering to exclaim, ?Gee, that was swell, mister!?