About this business

Tips

Joel S.
Verified
Report | a year ago
Need to advertise in the wash post and other papers foe there brunch and dinners
Camille E.
Verified
Report | a year ago
The service was outstanding,the food was excellent, truly delicious
danielle
Verified
Report | a year ago
Excellent!!!!
Tracy H.
Verified
Report | a year ago
We had a great meal and will be going back.
Debra C.
Verified
Report | a year ago
I was so impressed with the brunch can't wait to try the dinner menu.

From Our Editors

Turtle soup, muffalettas, crawfish, and andouille sausage—these are the hallmarks of Cajun and Creole food, cuisines that originated in the land of deep drawls and hurricanes in a glass. Studying under some of New Orleans's most famous chefs, such as Chef Emeril Laggasse, Chef Moses Jackson learned the intricacies of Cajun and Creole cooking, tucking 20 years of culinary experience under his belt and into his dishes. Today, at The Jambalaya Room, Chef Jackson crafts a menu of the food he's craved since moving to DC, promising to deliver the most authentic experience north of the gulf. In his dishes, he uses only the freshest ingredients, evidence of his dedication to quality food that he learned as a child while cooking with his mother Annabell.