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He nixed the fried chicken (ďwe thought it would sell, but people just didnít want itĒ) and the court bouillon fish dish, of which he sold only two in the restaurantís first week.
What stayed were tried-and-true classics such as crawfish étouffée (choose it on its own, served over rice, or as the topping on a spicy slab of catfish), blackened fish and meat-studded red beans and rice.
The head chef, Andre Miller, hails from Ruthís Chris Steak House, but he clearly knows his way around seafood, too.
And, thankfully, his kitchen isnít afraid of some fire. A bacon and shrimp appetizer gets a snap from wheels of jalapeño, and the jambalaya packs a pleasant heat.
To douse the flames, there are classic cocktails, such as a well-made Sazerac, Abita beers and three different variations of the fruity hurricane (dubbed Category 1, 2 or 3 based on the alcohol content).
Pecan pie, pleasantly sticky and not too sweet, is a typically Southern end to the meal, as is the house-made bread pudding.
Food and drink arenít the only things on the menu. Thereís also art on display (and for sale) by artists who hail from both the local area and from Louisiana.
Redding has learned from jumping in too quickly and plans to roll out the restaurantís lunch and brunch offerings more gradually. The eatery plans to begin offering lunch Aug. 8 and to phase in breakfast service. Starting Aug. 15, they will sell beignets and coffee in the mornings, and a full breakfast will be available Sept. 1.