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| - I am fed up with so many midwest restaurants calling themselves "Louisiana/New Orleans style" "Creole style" "Southern Style". It's no where near the real deal. It is a complete shame.
I dined here a few months back on a Saturday evening. It was pretty late and the restaurant was about to close in a hour or so. This could have been my fault for coming later in the evening when the kitchen was so close to shutting down and not providing good food. Still, for a $50 meal for two, I expect better. There was a live jazz band playing. They were very good. It added some good ambience to the restaurant. Really enjoyed the music. Now on to the food
My boyfriend and I were giving some cornbread with a honey butter as a starter from our waitress. I know corn bread and this is NOT cornbread. It tasted like Jiffy Mix batter and they added a bit more sugar. I've eaten all kinds of corn bread before, boxed cornbread, homemade cornbread even the class "hot water" cornbread, so I feel like I can safely say that I have a qualified taste pallet to rate some good cornbread and this just isn't it.
The honey butter however was good. It would be proper to add it with a fresh loaf of warm bread. But I am of the belief that when you have a great piece of cornbread in front of you, you do not need to add more butter. The cornbread itself should have enough in it that all you want to do is indulge yourself into another piece. No add ons!
Moving on from the cornbread, I order this blackened cash fish dinner with dirty rice and side of I believe blackeye peas with various veggies in it including (collard) greens. My rice was very hard and my blackeye peas were cold. Again, maybe it was a mistake to dine there 1 hour before closing time. My rice tasted like it may had been scrapped from the bottom of the rice cooker and the dish ended up having pork in it which I do not eat. Knowing creole food, I should have asked the waitress beforehand if pork was used in the dish ,so that is of no fault of the restaurant, however, the hard rice and cold peas are. The catfish was blackended to perfection but it lacked flavor. No salt. A pinch would have done the trick. Overall, an extremely disappointing experience and is not in my opinion New Orleans style cuisine.
If you were to take this restaurant and move it to New Orleans, they wouldn't survive. Due to their location, I think they stay open simply because they have no other local competition in the area of "creole" cuisine and some people aren't use to either cooking this kind of food themselves or actually experiencing food straight from New Orleans.
I really do not want to be the one review that seems to go overboard but I am very opinionated about this restaurant. I can cook better than what I was served. Sorry.
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