Spiciness is subjective—Chef Chad of Roux Dat Cajun Creole knows this and takes it to heart in all he does. Instead of serving jambalaya, gumbo, and étouffée that's bland for some and tongue-melting for others, he spices his dishes conservatively and lets patrons bump up the heat with an an array of available hot sauces. This is just one way that he makes the flavors of New Orleans accessible to a wider audience. His quick-service restaurant also welcomes those with dietary restrictions by serving up vegetarian, vegan, and gluten-free dishes, each of which is packed with enough vegetables to throw the food pyramid off balance. And to keep his roots local while serving up far-ranging fare, Chef Chad sources his ingredients from purveyors such as San Francisco's Evergood, Stagnaro Brothers, and Kelly's French Bakery.