Restaurants cuisine régionale The United States Of America

Ideal for dinner. French bistro cuisine is completely in the "bobo" atmosphere of the places. We love the lovely patio hidden behind Sunset Junction. For dessert, do not hesitate to cross the street to serve you at Pazzo Gelato, which creates excellent ice cream.

This restaurant is located in a wooden house, with a simple and clean interior, tables with tablecloths and large fans. The big specialty of the place is the fried seafood plate (several choices including combo or half and half plates), not to mention the grilled meats, the shrimp or chicken and sausage gumbo, the rice and red bean plate, the jambalaya, etc. Every Friday night, you can have an all-you-can-eat of fried fish while a live band provides the atmosphere.

For Americans, typically French. If you are used to Parisian breweries, you may find that there is better at home. But when you're on a trip, you sometimes enjoy recharge and finding a good home atmosphere, complemented by American-style service. And then it is not fun to watch some wealthy Francophiles Americans marvel at a beautiful sole sole and a glass of French wine? Ideal for late dinner.

At Prejean's, the decor brings together all the essentials of life in the bayous. The specialties are seafood, grilled meats and boils (crawfish and shrimp or both, available only at night from 5pm). The menu doesn't stop there, including almost every Louisiana specialty: gumbo, crawfish etouffee, po-boy, shrimp & grits, alligator, etc. All well cooked and recommended by an authentic local Cajun. Bonus: live music several nights a week, usually Cajun music.

It all started in 1962 when Poche's was a simple spot for barbecue and blood sausage. Several decades later, Poche's is still owned by the same family and serves as both a restaurant and a butcher shop. On the restaurant side, house meats are served, but also a whole bunch of Cajun specialties with a daily and evening menu offering several options. At the butcher's shop, we stock up on sausages, andouilles, barbecue meats, etc.

Here is a surprising address in Hawaii! Brigit and Bernard offer a clever mix of German and Swiss cuisine, with recipes adapted to local products. The favorite of the locals: the chicken Schnitzel and the beer. Also worth trying is the "Zueri Gschnetzlets" with meat simmered in a mushroom sauce accompanied by rosti. Lamb and pork share the spotlight. It's original and the quality is good. Reservations are recommended.

T-Coon is certainly Cajun with his ancestors from Acadia, but he claims to be above all from the zydeco culture in his way of cooking. A way of seeing. Still, his Sunday brunch has its followers and it is better to make reservations. It's an excellent opportunity to have a real local breakfast(grits, eggs and bacon, sausages, omelets, pancakes, etc.) to start a long day. For lunch, weekdays have a featured dish in addition to the regular menu which features many Louisiana specialties.

Seasonal products, high ceilings, family atmosphere, these are the main assets of this establishment which offers a very local color menu (gumbo, suckling pig sandwich, fried catfish plate, crabs topped with crayfish etouffee, etc.). The house also offers creative salads, grilled meats and gourmet burgers. Also on the program: surf & turf buffet on Friday and Saturday nights and Boucherie Brunch buffet on weekends. Mention should be made of the cozy and rustic terrace at the back overlooking the Fuselier bayou.

The Mansion is the restaurant of the Nottoway Plantation. It is well known in the area and serves authentic southern cuisine. Located in the main house, on the first floor, it cultivates a certain class, with its busy decoration, its heavy velvet curtains and its gilded dishes. This is part of what appeals to Americans and not so much to the French. The second strong point of this restaurant is of course its view on the Nottoway park and its rather extensive menu. Be careful though, the bill is high.

Evangeline puts on a few cajun specialities perfectly mastered to seduce us. Taste shrimp and grits (corn preparation) or jambalaya chicken, while enjoying the pleasant courtyard in which you can dine almost all year round, louisiana sweet. If you are hungry, order a tasting plate of cajun sausages, massive, boudin and smoked sausage. Another tasty release is crab cake, prepared with the blue crab of Lake Pontchartrain.

Here is a safe table in Abbeville. The menu is traditional, with fried fish, juicy steaks and gumbos. There is something for everyone. For starters, we chose the sliced eggplant, fried and topped with marinara sauce, followed by the famous shrimp and grits for the main course. The grilled meats are also worth it, especially the filet mignon. The best thing to do is to accompany your meal with a daiquiri, to be sipped while watching the boats go by on the Vermilion River. Good plan: the star dish of the day in the evening costs less than 20 US$.

Located in Donaldsonville's historic district and housed in a restored 1920s building, this fine dining establishment offers cuisine that blends Cajun, Creole and African traditions. On the menu, tasty grilled meats such as filet mignon, fish and seafood, chicken stuffed with spinach and andouille sausage, sandwiches such as the po-boy with fried or grilled shrimp, eggplant and crabmeat pasta, etc. Musicians on certain evenings and visual art exhibitions on the walls of the restaurant.

Housed in a restored warehouse on the banks of the Ouachita River, reputed to be one of the most beautiful in the country, this restaurant prepares all kinds of delicacies such as crab cake, Cajun shrimp, seafood gumbo, catfish or oyster platter, Creole pasta or USDA beef tenderloin. The desserts are just as tempting, with bread pudding or cheesecake. Bonus: a beautiful terrace on the river.

Nestled in the beautiful Rip Van Winkle Gardens, not far from the shores of Lake Peigneur, Cafe Jefferson offers the perfect opportunity to linger in this pleasant setting. Between visits, sit down to a seafood gumbo, shrimp remoulade, crawfish etouffee or simply a good po-boy or muffuletta. The view of the lake is particularly relaxing. Save room for dessert, especially the Bourbon Pecan Pie.

It's the perfect place to enjoy all kinds of local specialties. Heavily filled po-boys, fried seafood platters, boiled crawfish (when in season) and seafood or chicken and sausage gumbo are among the dishes on the menu. There are also small dishes on the go such as salads and burgers, daily lunch dishes (crawfish etouffee, roast pork, etc.) and the famous Sunday barbecue. We like the popular atmosphere, the moderate prices and the fact that the locals have always made it their canteen.

The Soileau family has been delighting the taste buds of Louisianans and visitors alike for over 80 years. The third generation of Soileau's is now at the helm of the restaurant, carrying on a tradition of simple, inexpensive Cajun cuisine made with love. On the menu: frog legs, alligator in hot sauce, gumbo, po-boys, boiled, grilled or fried seafood, crawfish in all their forms, fried chicken and other local specialties. Note that the restaurant also sells some homemade products such as sauces and dressings.

Set on the banks of the Bayou DeSiard, this restaurant is known for its grills served in a charming rustic setting. We recommend Catfish DeSiard, or Shrimp Rahkee, shrimp cooked in a creamy sauce with mushrooms and small vegetables. Another option, lighter, would be tartar shrimp salad or steak at barbecue. Recommended reservation on Friday and Saturday nights.

This small restaurant is an authentic address where you can taste mainly boiled seafood (crabs, crayfish or shrimps), but also boudin balls, stewed crayfish, grilled salmon, a po-boy, a basket of fried seafood and tutti quanti. For a taste of everything, the tasting plate with crab meat au gratin, fried fish and shrimp and shrimp stuffed crab is a must. For dessert, the bread pudding and cheesecake will perfectly crown this gourmet break.

One of the two addresses in the center recommended by the locals, certainly their favorite. Fat Daddy's has a 1950's decor and a no-frills atmosphere for a break on the go without emptying the wallet. You can try the local specialties: crayfish, shrimp salad, barbecued pork ribs, muffulettas and well-prepared po-boys (we recommend the Fat Daddy's Special with ham, turkey, roast beef and Swiss and American cheeses). For dessert, the inevitable bread pudding is not bad, but it is the only option.

If we come here, it is especially for the blood sausage. We are in the heart of the country of the blood sausage. The boudin ball is particularly remarkable, because it is not stuffy and does not sting (relatively) much. The classic boudin is also good, for those who like it crunchy. A small store with a large window from which you can observe the whole process of making the boudin offers to bring back the spice mix for gumbo, the ideal recipe for jambalaya, etc. Otherwise the menu is oriented as everywhere on seafood and steaks.

Opened in the 1930s, Herby K's was then called Flying Crow and fed the hundreds of workers who worked on the nearby railroads. Today, the place remains popular and family-friendly, and is on the itinerary of many visitors. You can eat hearty po-boys, great burgers and all sorts of seafood dishes including fried oysters and frog legs. Of course, don't miss the gumbo, accompanied by some onion rings !

Located at the exit of Paia towards Hana, Tobi's shave ice and poke is a small address with an unpretentious front, yet it is surely the best poke we tasted on the archipelago! The fresh fish is served with several choices of sauces: soy, ginger, Hawaiian (our favorite), coconut and lemon, spices or cream. All served with white or brown rice, sesame seeds and onions. A real delight. Possibility to order online and/or to eat on site.

Located at the exit of Paia towards Hana, Tobi's shave ice and Poke looks like a simple snack, but it is the best poke we had the opportunity to eat on the archipelago in 2022. The dishes are copious and not expensive. You have the choice between several fresh fishes, accompanied by white or brown rice and a sauce of your choice: Hawaiian (our favorite), wasabi, ginger, soy, creamy or spicy. For dessert, the traditional shave ice or fresh fruit bowls (try the acai bowl). To be enjoyed on the terrace or on the beach.

This Uptown address is a real nugget, founded by three friends who wanted to celebrate the joys of picnicking. Four picnic boxes are offered, each accompanied by at least one butter cookie, homemade pickles and a choice of side dishes (different sizes offered according to the number of people). Otherwise it is possible to eat on the spot in a really pretty and trendy decor. We recommend taking several small dishes to share.

This restaurant is established in front of the sea with a beautiful terrace from where you can see the island of Lanai. It is the perfect place to admire the beautiful sunset over Lanai while drinking a good Mai Tai at mini price during the happy hour since cocktails are only 6 US$ during these cheerful hours. But try to come early to get the best table possible. The cuisine is refined and sophisticated with original dishes like shrimp curry with macadamia nuts or grilled fish with passion fruit butter.

The Barefruit bar is the place to go to satisfy your cravings for exotic fruits (although the cravings come back very quickly, we never get tired of them!) This small stand proposes fresh fruit juices, smoothies and milkshakes but especially "bowls", the famous bowls filled with fruits that everyone is crazy about on the archipelago. Our favorite, the pitaya bowl with extra granola of course! The proportions are generous and the fruits delicious. You should also try the pineapple boat: your fruit salad is served in a hollowed out pineapple half!

The name of this restaurant was inspired by two fictional characters well known in Cajun country. Countless gags feature them, even to this day. Aside from this anecdote, Boudreau & Thibodeau's Cajun Cookin' is a must in Houma. It serves alligator bites, frog legs, gumbo, grilled meats, burgers, po-boys and sandwiches, typical Cajun dishes and seafood. The atmosphere is nice and the service is attentive.

All those who could not find a place at Acme find themselves on the sidewalk opposite Felix. This small restaurant certainly does not have the charm of its neighbour, but seafood - especially oysters - is fresh and tasty.

Founded by Wayne Banquet Sr. and now run by his son and wife, this Treme neighborhood restaurant is very popular and frequented by locals. You often have to wait to get to the packed and lively room. The specialty of the house: soul food and local flavors. While the main attraction is the fried chicken, the restaurant also offers gumbo, po-boys (fried shrimp, hot sausage or fried catfish) and fried seafood platters, not to mention the hearty daily specials offered at low prices.

A renowned restaurant of typical Cajun cuisine in the heart of the French Quarter. On the menu, Cajun fried chicken, seafood gumbo, jambalaya with sausage and rabbit, shrimp Creole or shrimp and crawfish etouffee. And as is often the case in the United States, a good address means a good line. So you usually have to wait a while to get a table, but it's worth it. To pass the time, you just have to sip a cocktail in the queue, a very common practice.

Beware of the explosion of flavors! Donald Link (chef Stephen Stryjewski's partner) focuses here on local pigs, but also the products of local farmers and fishermen. Southern American and Cajun cuisine is his calling card with lightly spiced sauces and sweet and sour dishes. Note: the waiters know their wines pretty well and will be able to direct you to domestic or French varietals. The space called Cochon Butcher, adjacent to the restaurant, offers cochonnailles, charcuterie and other cured meats.

No doubt, the map is varied and honours Louisiana. Fried oysters, fried catfish, crayfish crayfish with season desire, pecan tarte and breadpudding to finish. If frying is done brilliantly, the service leaves to be desired. Do not be pressed, servers are not… In short, focus on your plate, it's the main one.

One of the best facilities in Alexandria to sample boudin (types of fries) and the inevitable meat pie (meat pie). Enjoy a meal that is certainly rich, but with pure louisianaises flavours. Don't forget the drink, the boudin is particularly spicy!

This restaurant offers Southern-style cuisine, including the famous fried oysters, crawfish pudding and revisited specialties such as the Korean barbecue prime flank steak. At lunch, the Hot Mess sandwich is a favorite among locals (check out the other gourmet sandwiches as well). A quality cuisine prepared with great care, to be enjoyed in the beautiful brick main room or in the new part of the restaurant that attracts curiosity since February 2019: a former train car.

You'll get a taste of the dodo and Cajun culture at this restaurant, which serves typical specialties such as the gumbo of the day, chicken and sausage jambalaya and crawfish etouffee (we recommend the tasting dish that includes gumbo, etouffee and red beans). Also on the menu: fried or grilled seafood platters, po-boys, grilled alligator bites, etc. As for desserts, the bread pudding with butter and rum sauce is a must. Enjoy it to the tunes of local musicians.

Opened in 2017, this restaurant took over from the very famous Café des Amis. A difficult challenge and yet successfully achieved. The dishes concocted here are excellent with an unbeatable quality-price ratio. The specialty of the house is the Teche Wilmington, a seafood pie served with the famous creamy Sherry sauce. The catfish which is available in grilled or fried version is also very good. We also like the setting and the brick walls, sometimes raw, sometimes painted, and the exhibitions of local artists that dress them.

Located on the north shore of Union Lake, this restaurant offers a dream space to eat in the face of lake water activity, whether in the room or on the outdoor terrace with fireplaces. Some customers even have their kayak or boat at the restaurant deck. This comes to the ultra oysters and other seafood inspired by Pacific cooking. The interior decoration is worth a look.

The Shack is one of the most popular places in Montauk. We come to eat good fish and seafood dishes, but also to enjoy its pleasant terrace which is always full during the summer. There is a nice drinks menu, which includes local whiskey (Montauk Hard Label) and many cocktails, most of them fruity. The atmosphere is always friendly and very "beach", so it sometimes feels like you're in California! There are often evening concerts.

It is the local's favourite place to eat real Buffalo wings, chicken wings served fried with a hot sauce made with chilli, vinegar and melted butter. The good news is that you can choose the degree of spiciness of Buffalo sauce. Don't make the mistake of ordering the hottest sauce, it's no coincidence that it's called suicidal!

A typical address in the CBD whose success is based on the traditional recipes of the mother of the first owner. Since the years have passed, the owners have changed but the kitchen has remained the same.

Be warned, there is often a queue. It's normal since it's one of those good gourmet and affordable addresses. A must try: the ham (house specialty), the hearty po-boys (including the unavoidable Ferdi with ham, roast beef and debris in juice), the homemade cookies or the famous omelets.

Welcomed by the plants of a florist at the entrance, we love this charming café-restaurant for its wide variety of fresh and appetizing dishes featuring local and healthy ingredients. We come here mainly for breakfast (large variety of eggs) and lunch to enjoy a vegetarian dish mainly. There is also a delicatessen to fill up before a picnic and a traditional bakery. A crush.

Try the local specialty, the crawfish pistolette, a fried crawfish fritter. Otherwise, don't miss the boudin balls, a fried boudin very typical of Lake Charles. There are several other specialties as well, such as po-boys, gumbo, rice and red bean platter or the captain's generous seafood platter. The stewed dishes are rather spicy. A restaurant where tourists and locals easily mix. There is a second location on South Martin Luther King, as well as one in DeRidder in the Crossroads area.

The popular Rita Mae's Kitchen restaurant is located in a pretty little house. You can come at any time, for breakfast, for a well-cooked steak or fried chicken, for a po-boy for the road (more than a dozen options) and for its array of Southern American specialties (seafood gumbo, crawfish etouffee, fried seafood including oysters, shrimp, etc.). The portions are large and will satisfy big appetites. We like this place for its affordable prices and its very varied menu.

Installed on the island since 2003, this crêperie with a purple front and the accents of a French bistro is run by French people. The food is very good, and we say that without chauvinism! At breakfast, you will enjoy croissants (plain or gourmet version with eggs and bacon), and other homemade pastries, served with a coffee latte, or why not, a Mimosa! At lunchtime, there are savory crepes (we recommend the one with lobster) and about twenty sweet crepes. If you feel like a meal with a Frenchy flavor, go there!

Maxim's in New Orleans. Installed in a Victorian house from the 1880's, you can't miss this restaurant with its duck blue walls and the white and blue striped awning that shelters its facades. Don't forget to make a reservation and to follow the dress code. Since its opening in 1880, the Commander's Palace has received numerous awards for the quality of its cuisine. You must try the turtle soup, the wild white Louisiana shrimp and, for dessert, the famous bread pudding soufflé. The weekend brunch is also very popular.

Franky & Johnny's has been in existence for over half a century and has kept this label in "New Orleans Diner". This is where to eat crayfish. The entrance to the bar is dark and just lit by the TV screens. Then there is a way to go through the crowd of beer drinkers and American football players to sit down at a messy table. The atmosphere is very typical; especially during games or after the Jazz Fest and Tuesday Gras. Almost everything on the menu is fried: Big sweet butterfly shrimp with green pepper and crispy chicken. All sandwiches are possible, just ask. This is a place not to miss to test what New Orleans really is.

A rather nice restaurant-bar, located in downtown Shreveport at the entrance of the Red River district. We go there mainly for two reasons: the well-served Cajun specialties - which remind us that Shreveport oscillates between Cajun country and the Texas border - and for the tasty appetizers that we nibble while soaking up the pub and popular atmosphere of the Blind Tiger. Mention should also be made of the fried seafood dishes and the selection of Louisiana spirits. In short, generous portions and good value for money!

Founded in 1869, this restaurant is very well known in the region and is located in the heart of downtown, just steps away from the Vermilion River. Specializing in fried or boiled seafood, Cajun style: crabs, shrimp, crawfish, and the famous glazed and salted oysters! Some nice meat dishes are also on the menu, as well as po-boys, burgers, seafood or chicken and sausage gumbo, etc. A very popular address with the locals.