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| - With my visit to the city my friend recommended this place. I've only had one previous experience with Creole/Lousiana style food and it was painfully (pun intended) so. I was hoping that this new experience would turn me towards the light of Creole/Cajun food. Meh, not so much.
We ordered a app, essentially fried okra, calamari and artitchoke and on the menu it said it was to be served with a remoulade. First, I do have to admit everything was fried nicely- even the calamari. Typically most resturants cannot fry calamari correctly to save their asses. Cajun Yard Dog (CYD) did this well. The amusing thing that happened when our waitress dropped off our app is the 3 of us instantly noticed that dipping sauce was no remoulade by anymeans. It looked more like ketchup and mayo mixxed together because it was not throughly combined before placed in the ramekin. I was already hesitant to taste it just because of the unappealing appearance of this sauce. After we all tasted it, we concluded it tasted like cocktail sauce with mayo mixxed in. I did not use the dipping sauce after that and simply ate the app on its own.
I ordered the crawfish etouffee. When I ordered it I was really walking into it blind. I knew I wanted to try something different and I've actually heard of a etouffee. But I figured crawfish, rice in a sauce, it really cannot be too bad. I got my etouffee with a side of collards. My friends got a meat gumbo and a blackened chicken po'boy.
First appearance of my plate I was taken aback. There was a very hearty helping of crawfish indeed. But the sauce was a very dark brown murky looking color with bright red crawfish atop and small scoop (albeit) white rice underneath it with a small saucer of collards placed next to it. Appearance is not everything in food, I've learned that. Jumping headfirst into tasting it because I was eager to see what this etouffee was supposed to taste like, I took a large bite. First taste impression? I thought it tasted like sort of a muddy river. It reminded me of watered down dirt. It did not taste like much else so I covered it in the hot sauce they had sitting on the table hoping I'd like it more. I did. About 20 so splashes of hot sauce it was more appealing to me. My collards were a disappointment. I love collards. A school friend from back home prided himself on cooking 'soul' food well, and he does. His collards I can still remember the flavor and texture. Just soft enough where the leaves would melt, but the stems need to be slightly chewed and a delicious bacon-veggie flavor. I got none of that from my CYD collards. I thought the collards could have been cooked a little bit longer and it needed more overall flavor.
I had a small taste of my friends gumbo, she did not say much. So I guess it was not much to talk about. The blackened chicken po' boy was a very hearty size. I did not ask about the taste, but he seemed fine with his sandwich.
Though CYD has not turned me off from Cajun/Creole cusine I am still saddened I cannot find or understand what this love of spicy, heavily season cajun/creole food when all the food I've tasted has not been spicy and or even that flavorful to me.
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