Food & Drink in Natchitoches

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Gee whiz, Skip, is it true that Cheeburger Cheeburger's been voted Best Burger in 29 Cities? Yup. This is a real 1950s-style hot spot. This is a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors. Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother's medical degree.

1429 Eagle Drive
Ruston,
LA
US

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 jalape?o 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!?

40 Barksdale Blvd. W
Bossier City,
LA
US

In 1983, Al Copeland decided to open a restaurant centered around two New Orleans traditions: homestyle Cajun cooking and southern hospitality. His concept, Copeland’s of New Orleans, served a menu of made-from-scratch dishes such as crawfish po’ boys and red beans and rice with andouille sausage in a colorful and festive atmosphere. Nearly 30 years later, the restaurant has grown to encompass franchised locations in six states. But they still serve some of the original dishes that put them on the map.

A sister property to Al’s original restaurant, Copeland’s Cheesecake Bistro also serves Cajun cuisine, but the menu has a more upscale feel to it with aged steaks and fusion dishes such as crawfish or crab ravioli and dinner rolls baked in a hadron collider. The bistro’s signature dessert—homemade cheesecake with a buttery pecan crust—comes in more than 10 flavors including bananas foster, turtle, and white chocolate raspberry.

240 Plaza Loop
Bossier City,
LA
US

Grab a stool at the long counter inside Cascio's Market Bistro, then close your eyes. In that moment, you're no longer in Bossier City, Louisiana. The casual restaurant's dining room fills with aromas that can't be pinned to a map: a fusion of Italian ingredients, cajun spices, and down-home American cooking.

Take the Reuben panini for example, which comes with sweet potato fries and a shaker of cajun seasonings. The meatball po' boy, on the other hand, combines the best of Louisiana and Italy. For more traditional flavors, try the homemade lasagna, plus some cannoli or gelato for dessert. Diners can even learn recipes for themselves without hiding a tape recorder in the soup?the bistro has its own supply of communal cookbooks.

2750 Shed Rd.
Bossier City,
LA
US

From the tandoor oven to the spices, the chefs of New India Restaurant celebrate the culinary traditions of India. They recreate Southern India?s lemon-flavored basmati rice and tuck homemade cheese and cilantro into bread. Lentils simmer in a cream and tomato sauce while a yogurt and cashew sauce coats pieces of chicken. Pieces of lamb soak in a special sauce before being skewered and cooked in a clay oven. Lunch buffets offer the chance to try a variety of dishes, while dinnertime is perfect for those who know exactly what they want in life.

2100 Benton Road
Bossier City,
LA
US

Though they're both made from scratch daily, the two house sauces at Notini's are quite different. One is a plain tomato sauce, rich and ready for pouring over meatballs and Italian sausage. The other is a white alfredo sauce, meant to be mixed with fettuccine and meats such as chicken and shrimp. These family recipes define many of the dishes on the menu—a compilation of classic Italian foods that was created as an homage to the original Notini, Antonio.

Originally from Barga, Italy, Antonio Notini worked in the restaurant industry from the time he immigrated in 1909 until his retirement in 1960. Today, his son and grandsons manage Notini's with a deference to family tradition. They prepare po' boy sandwiches, pastas, and specialty pizzas to go with their signature sauces, and they serve up mint-spiced tea both by the glass and the take-home gallon. Weekly specials reward returning visitors with deals such as all-you-can-eat spaghetti on Wednesdays, which is otherwise only available if you hide out in their kitchen until after closing time.

2013 Airline Dr
Bossier City,
LA
US