Crisp green cucumbers, creamy hummus, and splashes of bright red paprika LaShish Greek & Lebanese Restaurant’s colorful displays of falafel and lamb. Each dish is carefully prepared by experienced chefs, from Lebanese labneh yogurt dip seasoned with mint and olive oil to mousaka made with layers of potato, eggplant, and ground beef. The chefs also take a traditional approach in the kitchen by marinating gyros and shawarma meats with authentic Mediterranean spices and spearing lamb and kafta kebabs with Orion’s arrows.
Cryovac sealed and flash-frozen to keep their flavor on lockdown, The Ranch Steak Company's USDA-Choice cuts of steak, pork, and poultry arrive safely to doorsteps for instant grilling or up to two years of freezer hibernation. The all-natural steaks steer clear of any preservatives or MSG that would smother their savory bouquet, while skinless chicken breast filets demurely cover themselves in a variety of piquant marinades. Ribs, chops, and roasts highlight the pork package's meaty cornucopia, pitting hands against forks for the title of Most Valuable Utensil. Once sealed and boxed, packages are shipped free of charge within 15 miles of The Ranch Steak Company's location in Denham Springs, or made available for pickup.
An international appeaser of frozen-fare addictions, Yogen Früz sates savage sweet teeth with healthy frozen-yogurt options. While their flavor menu varies depending on the season, Yogen Früz’s range of treats remains consistently delicious throughout the year with options including frozen-yogurt fruit blends ($3.25+), soft-serve yogurt with toppings($2.95+) and froyo shakes or smoothies ($3.95+). Nondairy, nonfat, and low-fat options are available so everyone can savor these treats, even body-conscious free-range cattle. Smother yogurt snacks in succulent fruit and unique toppings that range from shaved coconut and chocolate to Cap'n Crunch and Fruity Cheerios ($0.50 each).
A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.
LaFleur's Seafood Restaurant, once again captained by the original LaFleur family, continues to fill its seven dining rooms with heaping plates of fish, shrimp, and grilled steaks. Never-ending platters of all-you-can-eat oysters and shrimp ($19.95) help to fill bottomless appetites, grills offer up 14 ounces of flame-kissed ribeye steak ($16.95), and Friday night eaters can feast on the snow crab special ($21.95). Homemade onion rings massage away pre-meal hunger pangs ($5.95 for 20) and refreshing gulps of domestic and imported beers ($2.50+) keep whistles wetted throughout dinner. During the midday mealtime rushes Sunday through Friday, LaFleur's Seafood Restaurant unfurls a lunchtime buffet ($7.95), which includes its signature fried catfish, a salad bar, and enough silverware to build a scale model of Atlantis out of forks.
Cafe Delphi Greek and Lebanese Restaurant's proprietor, Mir Hassan, and expert chefs take taste buds on culinary tours of the cradle of humanity with an extensive menu of delicious Mediterranean delights. Paying homage to the ancient Greek tradition of filling up on breadsticks, appetizers prelude Near Eastern feastings with tantalizing dishes such as the fried-cheese or grilled-eggplant musaka. On main plates, juicy kebabs skewer tender cuts of chicken or beef, and Mediterranean samplers unite cabbage rolls, kibbeh, and a choice of chicken shawarma or gyros with meat tastefully dressed in a cape of grape leaves. In addition to tasty terrestrial meats, tongues swoon over sea specialties and vegetable entrees such as the Delphi’s fish topped with special pasta sauce and served with hummus and rice, or the vegetarian plate, a tasty mélange of hummus, musaka, spinach pie, and feta salad.