Open the portal to your dinner at Doors with a foray into its menu, beginning with a quick appetizer such as the charred and crispy Asian wings ($6.95 for a half dozen). Stand out from the crowd with a plate of Doorknobs—three 3 oz. burgers ($7.95, add $1 for cheese). To join in on the flat, thin-crusted fun and revel beneath a layer of real Wisconsin cheese, have a large 16-inch pizza ($12). Spice up your pielife with any of 10 premium ($1.50 each) and 15 standard toppings ($1 each), creating an AlligaDoor sausage and baconshrimppineappleizza masterpiece too beautiful to not destroy with your face.
Next to the lush green Brec Meadow Park, La Reyna fits right in among the shops and restaurants located along Perkins Road. Setting it apart from its neighbors, though, is a menu of authentic Latin American fare, which boasts flavorful dishes from throughout Central America and focuses on Honduran cuisine. Diners are can sample Honduran-style enchiladas, paella, and a cornmeal pancake stuffed with ground pork cracklings, know as a papusa. Maggie Heyn Richardson, a food critic for 225 wrote, "The fish tacos, as Plain Jane as they appear, are outstanding," and also recommended the tajadas de platano, a plate of grilled fish over fried plantains. After a filling meal, quack-fluent guests can stroll the park and stop by the pond to make the ducks jealous with tales of the feast.
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 jalapeño 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!”
The family-owned eatery unveils a bountiful menu of classic New Orleans Creole fare, which the affable staff serves up in a fun, festive environment. Fingers amble toward appetizers such as crispy fried eggplant sticks ($6.95) and buffalo shrimp ($7.95), leading up to decadent main offerings including overstuffed po boys ($5.95+) that flaunt their girth like medieval royalty. Opt for the gumbo ($4.95/small, $6.95 large), or split a fried oyster po boy with a flirtatious merman ($10.95+). Whole-loaf po boys ($24.95+) are available to satiate a famished group of friends or fellow kangaroo jurors, and sweet postmeal treats, such as banana foster bites ($3.95) and house-made bread pudding ($3.95), send diners out the door on a pillowy sugar cloud.
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 prime rib mushroom and swiss 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 pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.
Under the guidance of Stir Tapas' co-owners Chase Boytim and Paul Roney, executive chef Christy Porter crafts small plates that the Shreveport Times calls "a worldwide affair" with an emphasis on "Louisiana, Spanish, and Central American cuisine." Some of her globetrotting culinary creations include fried green tomatoes with a shrimp rémoulade, meatballs stuffed with goat cheese, and calamari served alongside an avocado dipping sauce. To complement the gustatory Baedeker, the cocktail lounge's pours domestic and imported wines as well as specialty drinks such as the Flirtini, a concoction made with pineapple juice, vodka, champagne, and just the hint of an Italian accent. In between bites, sips, and conversation, guests can enjoy acoustic sets from local bands every Thursday–Saturday.