(From August 2011)
The name alone is a party, and the little place is festive as all get-out. But the celebration really starts with the first bite of the exceptional shrimp po’boy, a generous portion of fried shrimp drizzled with sweet, tangy rémoulade and cradled in a crusty French loaf. The crawfish étouffée rates high too, its aromatic mélange of Cajun seasonings no doubt a secret family recipe. Standards like these, along with daily specials, draw a loyal downtown lunch crowd. Wine.