Ragin' Cajun

Restaurant
1102 Route 35, Belmar, NJ 07719 1102 Route 35, Belmar Directions
Be the first to recommend this place!
92% of 989 customers recommended

Specials (1)

Jambalaya Special
Tuesday
$9.99 for 16 oz. bowl of chicken and sausage jambalaya. Includes french bread and a drink

Tips

250
356 Tips
Verified
Report | 7 days ago
The experience(total) was wonderful! Both the food and service were outstanding!
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Report | 9 days ago
Tremendous food, great people, always enjoy having dinner there...
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Report | 8 days ago
Great music and food! I would definitely go back.
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Report | 8 days ago
Great food service and music
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Report | 8 days ago
Only open for dinner. Will have live music (but great music) most days so don't expect a quiet meal unless you eat outside. Its a small place.
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Report | 8 days ago
Go early. It fills up fast
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Report | 8 days ago
Delicious! Great view across the street as well!
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Report | 8 days ago
Beautiful to sit outside! Wonderful service in or out. Byob good food!
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Report | 8 days ago
ragin Cajun was very nice. very friendly staff. hostess and waiter greet you with a smile. the food was very good I will recommend this restaurant to anyone
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Verified
Report | 9 days ago
Tip well, the kids here work hard.
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From Our Editors

Chef Tracie Orsi put in years of service in the resort circuit and culinary industry, taking verbal abuse from irate chefs, working under unskilled cooks, and—the final straw—nearly taking a steak sandwich to the face. After discovering the rich flavors and deep-rooted traditions of Cajun cuisine, Tracie decided to run a kitchen her way, cutting up with her friends as she crafts authentic feasts of stew, seafood, pasta, and chicken infused with the rich spices and seasonings of southern Louisiana.

She dices up fresh veggies and jumbo shrimp and sprinkles them throughout a spice-laden array of étouffée, gumbo, and jambalaya. Mouths warm up with tender morsels of alligator sausage and spoons swan dive off noses and breach a layer of gruyère cheese before plunging into onion soup. Broccoli, carrots, and squash soak up spicy tomato stew in the veggie creole, and the chicken and shrimp étouffées smother chunks of meat with spicy brown gravy. For dessert, dining companions make telepathic arguments for who should get the bigger halves of bananas-foster and pecan-pie servings. While diners partake, live blues and jazz bands inspire them to pop the corks of BYOB bottles along with the basslines five nights per week.

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