At Red Star Chinese Restaurant, chefs fall back on flavors and cooking techniques passed down through generations to create a menu with well over 100 items to choose from. In business for over a decade, Red Star invites diners to explore a vast spread of Mandarin, Szechuan, and other traditional Chinese cooking styles. House specialties include the spicy ta-chien chicken and the hunan treasures, a blend of chicken, shrimp, and beef saut?ed in a hunan sauce. The menu boasts various healthy selections, too, highlighted by certain dishes that are free of salt, sugar, and cornstarch, which is instead used to keep corn husks from wrinkling.
For more than 30 years, Jung and her parents have sizzled up healthy, authentic Chinese cuisine that is MSG-free. The main menu allows patrons to enjoy more familiar Asian favorites, while more adventurous palates hit their stride with the Chinese menu, which sports succulent pork dumplings that, according to a pleased reviewer for Gambit, "squirt juice at the first bite.” Chinese hand fans and framed prints speckle the dining room’s blond wood walls as tables sport white tablecloths and vases with bamboo plants, cultivating an elegant dining ambiance suited for family gatherings, romantic dates, or competitive chopstick jousting matches.
The row of dishes at Kung Fu Supper Buffet is long. Really long. The menu is based in Chinese cuisine, with egg rolls and mandarin chicken to spare, but with options such as curry shrimp and tuna sushi, the buffet as a whole represents a sprawling selection of pan-Asian favorites. Whether craving something spicy or mild, sweet or savory, Kung Fu visitors swiftly trade their grumbling stomachs for piled-high plates and contented smiles.
Café D’Cappuccino’s staff serves up café meals from breakfast to dinner, preparing frozen coffee, iced cappuccinos, and chai teas along the way. At breakfast, the shrimp and grits special combines pepper-grilled shrimp with gooey cheddar cheese and a sprinkling of chives, while lunchtime diners can dig into the stacks of toasty bread and bacon inside towering club sandwiches. Sautéed shrimp rear their heads again in the shrimp grand isle quesadilla, where they occupy a tortilla packed with cheddar, cilantro, onions, and mushrooms.
You can get virtually everything on Kenner Seafood's long list of seafood prepared up to five ways. That means the restaurant's tables regularly teem with blackened shrimp, grilled tilapia, fried frog legs, and endless others served on plates, stuffed in po-boys, and tossed in pasta dishes. They also enrich home-cooked meals with heat-and-serve dishes and direct shipments of seafood.
In 1976, Augle Lopez finally realized his dream of opening a restaurant that ushered some of the French Quarter's charm and hospitality into neighboring Harahan. His mission is evident in the menu, which blends approachable, homestyle Italian fare with fresh seafood and creole standards. Chefs ladle house-made marinara over delicate angel-hair pasta, dress fresh seafood with classic lafitte and meunière sauces, and fry catfish and shrimp to a crisp, golden brown. Smilie's also hosts large-scale events, such as weddings, banquets, and support-group meetings for oxygen addicts, within their large banquet hall adorned with flowers and white tablecloths.