There are a lot of choices out there, and we have some folks that come in 3-4 times a week. In Galena, Ill., Eagle Ridge Resort & Spa appointed Chad Myers as the new chef de cuisine for Woodlands Restaurant & Lounge. You can get po-boy, you can get a homemade hamburger, everything in the kitchen is homemade.”īergeron says, “The biggest compliment is the repeat business. On any given day we have 5 different types of fresh fish. It kind of evolved, as I married this beautiful Asian lady and we were doing egg rolls at the house one day ,and I decided to put the crawfish pie stuffing in there, and the rest is history. There’s never anything that I’ve ever ordered that I didn’t like and the portions are very generous.” Another customer chimes in, “Comes for the Oysters and the popular Voo Doo rolls.”Īccording to Bergeron, “The Voo Doo rolls are a crawfish pie wrapped in an Asian rice paper. Today we have chicken and sausage gumbo that we do periodically.”Īccording to one customer, “The food is consistently good. We have the daily lunch specials like smothered rabbit and paneed chicken on Wednesday, and homemade shrimp stew on Tuesday. Marinated tomatoes and alligator sausage, green peppers and garlic white sauce than topped with mozzarella. In our seafood Friday feature, News With a Twist photojournalist Ed Matthews took us to Bucktown for good eats at New Orleans Food and Spirits. The stuffed fish that we talked about earlier, that’s really good. House made crawfish voo-doo sauce served up on pizza crust with layer of garlic white sauce and topped with mozzarella. We have a taste of Louisiana we have stuffed shrimp, shrimp pasta and fried shrimp all on one plate. She reports that at the age of 39 or 40, she had a severe fever, on recovering from which she found herself unable to retain either food or liquid upon. Some of the exciting dishes I’m proud of is–let’s start with the seafood platter. It’s a great time to highlight the restaurant during the seafood season. Fridays during Lent it’s madness, but it’s great. The Chimes Restaurant & Tap Room has been a Baton Rouge and LSU tradition serving fine. Our kitchen is led by Executive Chef Erik Veney, a graduate. We’ve been open 17 years at this location. Stop by today for a taste of your favorite dishes and spirits. Join us for contemporary Creole Cuisine seven nights a week, Saturday Brunch and Sunday Jazz Brunch. Two yummy blacken fish tacos topped with sauteed peppers and Cajun aioli. Loaded with Italian meats olive salad and cheese than baked. Owner Mark Bergeron says, “We’re just the casual side of New Orleans cooking. Chicken breast blacken or grilled, served dressed with cheese on New Orleans French bread or bun. In our seafood Friday feature, News With a Twist photojournalist Ed Matthews took us to Bucktown for good eats at New Orleans Food and Spirits. Please look at the time stamp on the story to see when it was last updated. This is an archived article and the information in the article may be outdated.
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