RESTAURANT REVIEW |
Start with deep-fried appetizers like the crab balls or catfish beignets, which are pieces of fish coated in a heavily seasoned batter before being immersed in hot oil. Or order one of the gumbos or seafood soups, such as crawfish bisque. The core of the menu are the stir-fries and three Louisiana staples--creoles, étouffées, and jambalayas. Most diners order one of these with a choice of chicken, andouille sausage, or shrimp. Some avoid the difficulty of choosing by demanding all three. The étouffée, with its intense brown sauce, and the simple rice jambalaya are good choices. Worth a try is the rotisserie chicken, especially the spicy Cajun version. The house-made pecan bread pudding is a pleasing finale. — David Dorsen | ||||||||||||
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