Truly an original restaurant. It's not quite Vietnamese and it's not quite Cajun. I mean that not all the menu items are of one style or the other. It's a mix and they seem to make up their own recipes and make it from scratch here.
The crawfish is very tasty. I like the boil mix they use. Typically Cajuns use Tony Chartarain's Louisiana crawfish boil. They have their own recipe and I like it! Good sized crawfish, too. One was actually big enough for me to break open the claws for claw meat!
I really like their milk tea selections. Not to be confused with bubble tea. Twenty years ago when bubble tea was new yo the US, when you found it, it was made from scratch, including boiling the tapioca pearls onsite. Now, it's garbage made from a selection of colored powders and they spoon in dehydrated pearls. Yuck. So tis milk tea is the same liquid base as bubble tea but without the pearls. And they don't have the 50 fruit varieties to add into it. It's back to basics.
And then there is their vietnamese dessert drinks! Yummy! Again made with quality ingredients.
I'll come back to try their vietnamese sandwiches, banh mi.