The best restaurants Louisiana

After a quarter of an hour (by car, rather half an hour by tram and foot) after the Old Square, you will see a brick facade, but decorated with frescoes by the painter Martin LaBorde. Upperline is a music and graphic arts palace as well as a culinary spectacle. All that is best in Creole cuisine is formidably successful by chef Dave Bridges, born here in New Orleans. The menu is a true summary of what is divinely good in Louisiana's cuisine cuisine, such as shrimp bisque or massive and tartar to shrimp. The subtle touch of spices and original sauces.

JoAnn Clevenger, owner of the restaurant, will take care of you and exchange a few words with you! A real character, not taking seriously, she says it takes at least once a day to give up and make the crazy to redo full energy. The positive energy that emerges when you cross it! Coming from an extremely besogneux farm family, she decided to elect home in New Orleans, falling in love with the Old Square, her characters and her vitality. Without a penny, she took the risk of opening the Upperline restaurant in 1983. Soon, he was fascinated by criticism and received many awards, but JoAnn had a lot of passion and stubbornness to make it a profitable business. Passionate about literature, painting, music and human relations, she is a true cultural ambassador, who keeps up-to-date with the Fiche (best-of) artistic and literary lagniappe of New Orleans, which she makes available to amateur clients. In the restaurant is exposed all that the city has recognized artists and amounts.

Located 7,5 miles east of Natchitoches, this restaurant specialises in the «Mediterranean» barbecue. The Americans rise to the rank of the barbecue, and Grayson's proves this by taking the challenge out of hand. This is one of the favourite places of the locals when the craving for meat is felt - and the neighbors do not make their own barbecue…

Frank's is typically American. In its menu, which makes the most of fritures and grilled meats in barbecue, as in its atmosphere, very family and good child. You can dine on the spot and enjoy the popular atmosphere, or take away. It is also impressive to see the bars loaded with chicken drumsticks and other smoked meat packages.

Here's another very famous dinner, especially for its service. Here you can eat chicken ravioli and corn bread, try breakfast or lunch. Cotton Boll has been drinking Shreveport's inhabitants since the 1930 s with gargantuan buffets, which remain accessible throughout the day. For dildo lunch, without getting ruined.

Anthony's is an excellent acuity, which has been completely spécialité. On the menu, steak accompanied by a multitude of ingredients: lobster, Alaska crab, frog legs, fish cat or shrimp of. The assortiments are very welcome, especially given the great care given to the presentation of the dishes. A festival for carnivores!

Ray's opened its doors in the 1960 s and has never discreditable since. Here, you're opting for beef roast, or the burger (bread is not closed, so you can add what you want). The place is extremely popular and sometimes comes only to enjoy a milk shake house in the afternoon.

Crowley's icon, Cajun way is illustrated both with its gumbos and with its Louisiana sausage. The opportunity for lunch in a typical family restaurant. On the menu: various gumbos and store, as well as the famous boudin, mixing meat and spicy rice. Nothing very chic, but a simple atmosphere, suitable when you are on the road.

Fezzo's is displayed as one of Crowley's good tables. Its extensive menu offers many cajun and creole specialities. We advise you to taste one of the various gumbos, crayfish, crab or chicken, and then enchaîner on grilled steak or famous po-boy, still fried fish. Depending on season, servings of smoked shrimp or crayfish are added to the map.

When Australia joins the United States to talk about gastronomy, there is a particularly carnivorous restaurant. Vegetarians turn their eyes off here, we love beautiful pieces of smoked meat, frillées and served almost still on fire. It's delicious and founded, and we ask for it!

This house divides the premises. Some of them see a middle restaurant, whose reputation would be somewhat unexplored, surely because of the rather slow and sometimes distracted service. Others prefer to give him the benefit of doubt, focusing on the freshness of the products, and of course catfish fish that is in honor.

All meats are prepared in the purest tradition of the South American, i. e. barbecue, grilled with a touch of coal. Add to this many sauces and accompaniments and you have a real barbecue on your plate. Also taste the po-boy for smoked chicken. Some will blame the limited size of portions. Frankly, we would tend to say that they are finally reasonable!

The owners (a French painter, Jacques Soulas, and an eccentric American, Jerry Edgar) have managed to recreate the perfect atmosphere of a French café. You are greeted in French or English. For the aperitif, start with a Ricard or a Suze. And to whet your appetite, have a plate of homemade pâtés and cheeses. Save room for desserts. The chocolate mousse is excellent and, in summer, the homemade sorbets are not to be missed. The service is very courteous and loyal. It is also the perfect place for a little drink at the bar.

Here, cooking steak is high in art, so each movement is respected. Each level of cooking is finely detailed and the type of meat served: mudflap, tender, net etc… Each piece was aged for at least 21 days and is cut by hand on the day of cooking. Doe's Eat Place also prepares tamales, types of Mexican donuts.

This chain of restaurants, particularly extensive in the south-east of the United States, surf the dietary wave that appears to cover America. Zoë comes from "life" in Greek, and the creator of this chain is inspired by Greece in particular and the Mediterranean in general to create its menus, which vary according to the states. In Louisiana, shrimps are happily found in many salads, accompanied by feta, black olives, vegetables of all kinds, pita and hummus. In a nutshell, Zoë's Kitchen is our favourite fast food in the surroundings. The service is very well-treated.

Because visiting Louisiana is a taste of the wonderful crayfish of its marshes, this is an important address in the region. Big John's uses crayfish - in season - seasoned by your taste (soft, sharp, very spicy). This is where the premises come when the desire for crayfish is compelling. The rest of the year, fried fish and seafood occupy the map.

This is the canteen of Old alley, the Monroe shopping street. Every day of the week, owners, mother and daughter, prepare dishes of the day to fall. We choose a menu with a dish (meat and accompaniment), a dessert (home also) and tea. Split banana is a delight! To eat light, you can also sample soups or salads that vary according to the inspiration of the moment.

This family restaurant, which opens its doors as early as 17 p. m., leaves a host of gourmants enticed by the smell of crayfish. Don't be scared by the tail, nor by the vieillot aspect of the building. Typically Louisiana, Richard's laughs at appearances and focuses on product quality, in the case of excellent crayfish in season and all kinds of fried fish the rest of the year.

With such a "Crayfish Fans" name, we have no doubt that the establishment's star is the little orange cute of the Louisiana marshes. When it's the season, there's plenty of room coming in this dinner/' lowdown to enjoy crayfish. The rest of the year, the place loses a little interest, although there are always seafood and fried fish.

Located next to Laura plantation, this typical restaurant offers fresh seafood locally caught, gumbos, po-boys, salads and Acadian specialities.

Once housed in a much smaller venue, the restaurant was struck by lightning and caught fire in January 2017. So the locals were delighted to welcome its reopening three months later in a much larger facility. A touch of Cajun decor depicting life in the swamp and, on the plate, signature specialties, mostly gumbo and seafood. The boiled specialties of the house are the most popular. Crayfish and blue crabs are only served during the season.