Shiver Shack Snowballs helps patrons combat summer heat with frosty snowballs, ice cream made with pure cane sugar, and Memphis-style barbecue. Snowballs ($2.75 for a medium), a marriage of shaved ice and flavored saccharine syrups, eliminate summertime swelter and nagging existential doubts with dozens of flavors, including green apple, peppermint, and sugar-free iterations such as mango and wedding cake ($0.50 extra). Lower tongues' core temperatures with a refreshing frozen yogurt ($2.50), or scarf down a chocolate sundae ($2.50) any day of the week. Diners seeking further sustenance can fill bellies with the pulled-pork sandwich ($5) and a side of corn grits, slaw, or smoked baked beans. Cool off outdoors under the shack's palm umbrellas or on its large covered porch, relishing the summer breeze and building an army of sugary, sentient snowmen.
Disappointed by the “formica-clad" chain restaurants he often dined in after moving to the Southeast, entrepreneur Ron E. Green left his corporate job to found The Broken Egg in a refurbished turn-of-the-century cottage. Today, tables swathed in checkered cloths and colorful floral bouquets receive plates of brunch fare at the original Mandeville cafe, which has spawned more than 15 additional locations spread throughout seven states. Despite this rapid expansion, the menu of omelets, benedicts, and scrambles stays true to its southern roots with Cajun-inspired ingredients such as pan-seared redfish and andouille sausage trussed in Mardi Gras beads.
Once barefoot castaways find a table amid The Beach House’s bamboo wall coverings, tiki statues, and paper lanterns, they can savor a Mexico-inflected menu while nodding emphatically to live music from local singers and songwriters, blues groups, and country artists. Silence your stomach's snarls and endless complaints about the declining quality of The Simpsons with The Beach House queso dip ($6.95) and the southern-fried pickles ($4.95) before deep-sea diving into a steaming ocean of fried shrimp and spinach salad ($8.95), the grouper po' boy ($10.95), or the favorite among The Beach House's regulars, the fish tacos ($10.95). Landlubbers who prefer turf to surf can instead sharpen their incisors on a charbroiled burger ($7.95) or lime and jalapeño chicken ($9.95). A dessert of banana chocolate-chip bread pudding drenched in rum sauce ($5.95) caps the meal with a spectacular finish, much like watching an Olympic diver explode into confetti upon hitting the water.
When Mike Kantrow founded his original sandwich shop in 1979, he thought the name Byron's looked too boring. So, as he explains on his restaurant's website, he scratched the s and added a z to the end, giving birth to both a local legend with the Big Byronz sandwich and a local controversy over how to pronounce "Byronz." "If you want clarification on how to say it," Mike explains, "don't ask me."
So while regulars may fight over phonetics, few argue over the flavors infused in Bistro Byronz's southern-styled bistro cuisine. Hearty entrees anchor both the lunch and dinner menus, inviting diners to dig into the roasted potatoes that flank a French-cut pork chop marinated in Abita root beer. Comfort dishes soothe the soul, such as tender pot roast that wades in creole gravy and the signature Byronz sandwich with three types of meat, cheeses, dressing, and black olives.
An alumnus of LSU's School of Dentistry and member of the American Academy of Cosmetic Dentistry, Ross Quartano, DDS, guides the staff at Bluebonnet Dental Care through aesthetic and dental-health services, including sedation dentistry. Inside the building's beige exterior with brick accents, treatment rooms house state-of-the-art technology, including digital x-rays, computer imaging, and an intraoral camera to capture crisp images of teeth and monitor the migratory patterns of gummy bears.
Dat Pizzeria's chefs sling a selection of gourmet pies that crown traditional or whole-wheat dough with organic produce alongside a variety of sides. Delve into the menu to discover pizzas littered with toppings such as italian sausage, roma tomatoes, and roasted garlic. Diners may opt to festoon crusts with parmesan, garlic and herbs, or sesame seed to enjoy a personalized feast without donning a hand-knit bib. Dat Pizzeria's wings are cloaked with warming elixirs that ignite taste buds with a selection of sauces that includes barbecue and Ragin Cajun, and Pepsi products, such as Mug Root Beer, soothe hardworking mouths with cool, effervescent tides.
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.