The Warehouse District’s only destination for farm to table Cajun Creole cuisine. South Louisiana native Chef Ricky Cheramie creates food for the soul such as Mississippi Style Barbeque Pork Belly, Blackened Scallops with a lobster tasso maque choux, and Cafe Au Lait Creme Brulee with Calas and dark chocolate covered coffee beans. They also squeeze their own sugar cane juice for their simple syrup, sugar cane vinaigrette, and creole mustard sugarcane glaze.
Place Categories: Cajun / Creole Restaurants, Cuisine, Farm to Table, Features, Personal Wines Welcome, Seafood Restaurants and Southern Restaurants
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