Since its first restaurant—literally a small, converted shack—opened in 1980, Uncle Bud's has filled its menu of Southern-style eats with golden-brown morsels of fried catfish, chicken, and shrimp. Succulent strips of chicken are breaded by hand before plunging into the deep fryer, and everything from catfish fillets and frog legs to wild-gator tails pile onto dishes such as the Bayou platter. The scent of fried po’ boys fills the dining area, which is decorated with license plates and vintage camping supplies, where patrons can happily slake their hunger or pack up carryout containers with family-size helpings large enough to feed an entire terracotta army.