Coco Bamboo takes the traditional concept of Italian American pizza joints and whisks it away to a tropical tiki wonderland with a menu full of pizzas, pastas, sandwiches, and smoothies. Breaded mozzarella sticks ($5) or a small avocado and asparagus salad served with a slice of pita bread and artichoke hearts ($5.75) pad gullets for the impending deluge of grub or errant falling coconuts. Pizza purists can pummel a classic dough disk, such as the minimalist tomato, basil, and pesto-topped margarita (14", $17.25), and palate pushers can nosh on the muffaletta, mounded with ham, pepperoni, salami, mortadella, and olive mix, and also available with a wheat crust (16", $21). Spinach alfredo lasagna ($11.75) or a voodoo smoked house sandwich stacked with chicken or shrimp, barbecue sauce, onions, and melted cheese ($7.75) appeal to carbo-loaders.
Cajun Grill and Bar’s menu teems with New Orleans favorites. Po’ boys occupy a good amount of real estate on the menu: options include catfish, hot sausage patties, N’awlins hot ham and roast beef, or the combo—a mixture of shrimp, oyster, and catfish. Buried deep within the jambalaya is the traditional New Orleans flavor, along with shrimp, chicken, and sausage. The restaurant also serves plenty of seafood platters, including fried shrimp and catfish, and homemade desserts, such as the bread pudding with rum sauce, are a nice capper to every meal.
These purveyors of premium Italian eats buy local ingredients and prepare all dishes from scratch daily, from the sauce to the dough. Baked in a brick oven, the Who-Dat pizza ($12.95 for 14") comes loaded with apple-smoked bacon, meatballs, pepperoni, black olives, and a quizzical expression. Blossoming pie artisans can draw from a rich palette of toppings ($1 each for 14") such as anchovies, sundried tomatoes, and Italian sausage to paint personal masterpieces on plain-pizza canvases ($10.99 for 14"). Meanwhile, the crab-cake linguini ($14.95) is served with your choice of red or white sauce, allowing easy color coordination with wedding dresses and Mountie uniforms. Ensconced in the restaurant’s relaxing, rustic interior, wash down your meal with a cold domestic brew ($2.50), refreshing import or microbrew ($3.50¬–$4), or choice of house wine ($6 per glass, $20 for a bottle).
Fusing classic comfort food with zesty local favorites, the family-owned, 24-hour City Diner has captured the hearts and stomachs of hunger-hounds with a vast and inventive menu. Breakfast delectables such as the big breakfast sandwich ($5.99) and crab cakes Benedict ($10.99), served atop two seasoned polenta cakes, are available around the clock. New Orleans–inspired nourishment culls Crescent City cravings, with the Bottom of the Bowl ($10.99) melding shrimp, crawfish, crabmeat, and a Cajun cream sauce into a seasoned bread bowl. Other spicy seafood swims politely among land creatures in the diner's imaginative hash-brown creations, such as the crawfish and andouille plate ($8.99). Atop the list of burgers is the blue cheeseburger ($8.99), a tongue-tantalizing treat sure to be enjoyed by meat lovers and cannibalistic bovines alike.
Featured on Food Network's Diners, Drive-ins, and Dives, Rivershack Tavern's historic 100+ year-old edifice envelops daring pub dishes and cold drinks served within a dart's throw of the Mississippi River. Classically trained chef Mike Baskind executes a robust menu that jump-starts waning taste buds with its snack-a-tizers such as fried green tomatoes ($6.75) and fierce alligator sausage ($6) that isn't afraid to talk back to mouths. Heaping sandwiches have playful monikers to delight diners and to conceal the meaty operatives' real names, such as the pastrami-filled Ben D. Rules sandwich ($9.25). A seven-sandwich-deep po' boy lineup includes crunchy delights such as a fried oyster po' boy ($11.75). The historic, worn-in setting surrounds patrons in classic wood-paneled tavern décor and entertains with its rotating calendar of live music.
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.