An international appeaser of frozen-fare addictions, Yogen Früz sates savage sweet teeth with healthy frozen-yogurt options. While their flavor menu varies depending on the season, Yogen Früz’s range of treats remains consistently delicious throughout the year with options including frozen-yogurt fruit blends ($3.25+), soft-serve yogurt with toppings($2.95+) and froyo shakes or smoothies ($3.95+). Nondairy, nonfat, and low-fat options are available so everyone can savor these treats, even body-conscious free-range cattle. Smother yogurt snacks in succulent fruit and unique toppings that range from shaved coconut and chocolate to Cap'n Crunch and Fruity Cheerios ($0.50 each).
A homegrown success story with a slew of awards and nearly 40 years of history, Popeyes has introduced its menu of Louisiana eats to taste seekers around the globe. Rather than downloading low-quality, unsatisfying meals through the Internet, packs can pick up Popeyes’ family-style meals, pairing eight pieces of Cajun fried chicken with four buttermilk biscuits and a side of award-winning rice and beans ($16.99). A po boy stuffed with crunchy shrimp ($3.49) makes a splash in lunchboxes, and chicken nuggets ($2.49 for six pieces) surf into mouths on waves of refreshing sweet tea ($2.99/gal.).
With summer barbecue season bearing down like an angry bull, this meatberg ensures July evenings scented with charcoal and satisfaction, no matter the size of your crowd. The imminent meatark of USDA-graded steaks includes four bacon-wrapped 7-ounce filets, four 7-ounce filet strips, four 8-ounce Black Angus New York strips, four 7-ounce flat-iron steaks, six half-pound pure chopped beef steaks (81/19 lean), and two 17-ounce porterhouses. Ponderosa's steaks are cut from the finest top third of the cattle class of 2010, and then flash frozen and sealed in special Cyrovac bags that preserve the meat's red perfection for up to two years with nary a spot of freezer burn. With no nasty preservatives, Ponderosa's steaks taste fresh-picked off the animal and delicious all the way down to the T-bone.
LaFleur's Seafood's spacious banquet rooms brim with the savory scents of fresh-cooked fruits of the sea. Stuff bellies with a bountiful supply of all-you-can-eat oysters or shrimp ($19.95), or enjoy a more finite amount of bounty by plying teeth in the disassembly of an eight-ounce charbroiled ribeye steak ($12.95). The trio platter of fish, shrimp, and oysters serves palates a heaping of sub-aquatic fare best imbibed by way of a fork or deck of baseball cards fashioned into a trident ($15.95). Feel free to sip domestic ($2.50) or imported ($2.75) beers to wash down bites and cool down revved-up maws.
A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.
Crisp green cucumbers, creamy hummus, and splashes of bright red paprika LaShish Greek & Lebanese Restaurant’s colorful displays of falafel and lamb. Each dish is carefully prepared by experienced chefs, from Lebanese labneh yogurt dip seasoned with mint and olive oil to mousaka made with layers of potato, eggplant, and ground beef. The chefs also take a traditional approach in the kitchen by marinating gyros and shawarma meats with authentic Mediterranean spices and spearing lamb and kafta kebabs with Orion’s arrows.