Generations of Lachaussees have lovingly prepared Cajun meals from family recipes, using succulent cuts of game and traditional meats. For almost two decades, Chris Lachaussee has carried on the family tradition with a full menu of spice-laden, fully cooked meats that are ready to be heated and served. Chris and his staff craft the specialty meats and homestyle sides every day, ensuring that delectable portions of stuffed quail, pork tenderloin stuffed with cream cheese and bacon-wrapped jalapeños, and seafood gumbo arrive at patrons’ tables fresher than a ripe banana’s newest dance moves.
A homegrown success story with a slew of awards and nearly 40 years of history, Popeyes has introduced its menu of Louisiana eats to taste seekers around the globe. Rather than downloading low-quality, unsatisfying meals through the Internet, packs can pick up Popeyes’ family-style meals, pairing eight pieces of Cajun fried chicken with four buttermilk biscuits and a side of award-winning rice and beans ($16.99). A po boy stuffed with crunchy shrimp ($3.49) makes a splash in lunchboxes, and chicken nuggets ($2.49 for six pieces) surf into mouths on waves of refreshing sweet tea ($2.99/gal.).
With a commitment to flavorful, bayou-infused cuisine, Joe's Dreyfus Store Restaurant upholds the traditions of warmth and hospitality established during its past life as Civil War-era general store. A bevy of buxom burgers and poboys ($4.95–$13.95) sing a lunchtime siren's song that leaves taste buds enthralled. When Richter-level rumbles leave stomachs shaking from want, dinner options like the timelessly glamorous oysters Rockefeller ($12.95) or the 21-day aged filet mignon ($26.95) provide more replete repasts.
Cafe Delphi Greek and Lebanese Restaurant's proprietor, Mir Hassan, and expert chefs take taste buds on culinary tours of the cradle of humanity with an extensive menu of delicious Mediterranean delights. Paying homage to the ancient Greek tradition of filling up on breadsticks, appetizers prelude Near Eastern feastings with tantalizing dishes such as the fried-cheese or grilled-eggplant musaka. On main plates, Mediterranean samplers unite cabbage rolls, kibbeh, and a choice of chicken shawarma or gyros with meat tastefully dressed in a cape of grape leaves. In addition to tasty terrestrial meats, tongues swoon over sea specialties and vegetable entrees such as the Delphi’s fish topped with special pasta sauce and served with hummus and rice, or the vegetarian plate, a tasty mélange of hummus, musaka, spinach pie, and feta salad.
When Shakespeare imagined a den of witches, he saw them gathered around boiling pots, cackling and talking, casting raw morsels into their cauldrons from the ends of long, sharp sticks. Time revealed his vision to belong to something far less sinister: the bard simply foresaw the fondue restaurant. Today, hundreds of people gather at The Melting Pot’s more than 140 North American locations to cast romantic spells over one another as they share sweets, breads, vegetables, and meats doused in liquid chocolate, melted cheese, or flavored oil. They all wield double-pronged spears—or fondue forks—to suspend the tasty morsels of their choice in the ambrosial liquids before them, which are cleverly heated by stovetops built into each and every table in The Melting Pot's restaurants. The chefs prepare most platters in sizes best shared by two, making the venue ideal for date nights or reunions with twins who left 10 years ago to study the art of fondue.
At The Melting Pot of Baton Rouge, staffers use the restaurant to invest in their community as well. They host charity events, school fundraisers, and even run a program to reward straight-A students with a free fondue dinner.