Thumbs way up: a variety of Abita to choose from, including root beer for the kiddies.
Thumbs kinda downish: gumbo that smells and tastes like pepper gravy and BBQ shrimp that don't seem BBQ'd at all. More like stirred up in some tomatoes in a pan.
Thumbs really really down: zydeco mardi gras hell atmosphere
I know you are never gonna get real Cajun, Louisiana cooking in the Carolinas or elsewhere, but why? Why is it that even people FROM Louisiana can't open a place in another city and have it be authentic? It's like there is an Authenticity Force Field around south Louisiana.
I am giving this place 3 stars because of the Abita and the fabulous appetizer called the Calamari Okrachokie (fried okra, calamari and artichokes with a sort of Cane's sauce, if you know what I mean) and the perfectly breaded and fried catfish filet. It's harder than you think to fry stuff in a truly appetizing way. And the very friendly and accommodating staff gets my appreciation as well.