Any place that makes the grandiose statement that they are the emanate choice for Louisiana cuisine better make a competent effort. We have enough dive sports bars in this town. So why not up the kitchen skills a bit. Most places of the bayou and
Louisiana style ilk usually can be judged by the basic red beans and rice dish.It is basic Cajun cooking, Yet the Bayou falls way below and even into incompetence in creating this dish. This Should be Cajun Cooking 101. My belief is more emphasis on the kitchen and less on the big screen sports broadcasts. I'm not saying do away with them. It is just the opposite. But get your customers hungry for what's on the menu. I promise they'll stay and watch the games.
By Hannah Sayle, Chris Herrington, Chris Shaw, Louis Goggans, Greg Akers, Bruce VanWyngarden, Jackson Baker and John Branston
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