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.).
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.
The heart-shaped sugar cookies that rise in the ovens at Abeeya's Bakery have been bundled up and shipped to destinations across the globe. Head decorator Dana Tucker and her team of bakers paint each of their signature cookies by hand—artisanship at its best. They also painstakingly add icing to customized birthday and wedding cakes with imaginative designs using their signature housemade frosting. Each day, the bakery display cases are stocked with freshly baked cookies, pies, cupcakes, and specialty desserts, creating a kaleidoscope of color beneath the playful movie posters that adorn the walls, a scene that conjures daydreams about which Baldwin would play Shakespeare in a modern biopic.
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.
Share some leisurely family time in a lively exposed-brick American atmosphere as you nosh on home-cooked Southern fare passed down from Mama's mama. After exploring the menu, order up a classic po’ boy, prepared in traditional seafood, beef, and pork flavors ($7.95–$12.95) and served with skin-on fries and skin-off tartar sauce. Seafoodies can indulge in fried catfish or shrimp ($14.95), and more daring eaters can snag the fried Louisiana alligator ($17.95), noted for its tender texture and ability to defend castle moats. Mini corn dogs ($5.95) and popcorn shrimp ($6.95) can pacify children, or at the very least serve as action figures as parents bask in the heartiness of a 16 or 24 oz. rib-eye steak ($23.95–$32.95). Be sure to save stomach studio space for bread pudding, cobbler, or another homemade desert.