From Our Editors
The sign reading EaT above the door isn't just the name of the business, or even just a call to action?it's the name of the founders. Ethan and Tobias had a dream of transporting classic Cajun dishes from the bayou to the Pacific Northwest. Born and bred beneath the Mason-Dixon, the two draw on years of kitchen experience to recreate authentic recipes including several style of oyster. There's the Cajun shooters served in chili-infused vodka with spicy red sauce and lemon, the Cowboy shooter in a beer with tabasco, and baked varieties such as rockefeller, fried, and bienville with mushroom bechamel. Beyond the sizzling shrimp ?touff?e and fried frog legs, Oregon Live's Douglass Perry also highlighted the casual and lively ambiance inside the restaurant's lofty, bright dining room.