Restaurants in Gardere

Brothers Alex and Mark Rechichi always enjoyed constructing hearty, Dagwood-esque sandwiches, but noticed that most of the breads they employed in these edible masterpieces literally crumbled under the pressure of supporting a glorious quantity of healthy meats, veggies, cheeses, and sauces. Naturally, the brothers fell in love when they discovered the sturdy pita, which was both nutritious and versatile. Flatbread in hands, the two brothers founded Extreme Pita in 1997 with a goal of delivering enormous, structurally sound sandwiches to the masses. Since then, the eatery has spawned franchises throughout the U.S. and Canada, where customers can enjoy a variety of pita-based creations ranging from made-to-order wraps to pizza-style flat bakes to jalapeño cheddar chips. Extreme Pita's locations put an emphasis on reducing their carbon footprint by implementing an array of green practices, such as recycling and reusing, using energy-efficient light bulbs, and warming pitas with the sighs of a dragon.

As the sun dips below Jones Creek Cafe’s wood-slatted roof, the scent of frying catfish and hush puppies wafts across the patio, momentarily distracting guests from the evening’s live music. Inside, the glow of a half-dozen TVs illuminates wood-paneled walls laden with New Orleans Saints memorabilia. Though the lively atmosphere is akin to a sports bar, Jones Creek Cafe strives to surpass traditional bar fare: Chefs stuff potatoes with shrimp and crab and drizzle grilled fish with white-wine sauce. Additionally, at the oyster bar, servers dole out fresh Louisiana oysters and tiny statues of Venus on the half shell.

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.

A menagerie of tiger portraits and figurines stand guard over TigerBait Grill's dining room to welcome LSU faithful as they enjoy a spread of southern comfort cuisine and Mediterranean dishes. In addition to philly cheesesteaks and burgers, the menu features classic fried-oyster and catfish poboys as well as an international version of the southern sandwich stuffed with gyro meat and toasted over an Olympic torch. Cooks skewer shrimp, chicken, and kefta meat onto kabobs and load plates with other Greek and Lebanese dishes, such as moussaka and chicken shawarma. TigerBait Grill can dish out meals in the cat-covered dining room and at outdoor tables or wrap up entrees for carry-out orders.