I have been to many New Orleans, cajuan, and creole restuarants. I have also been to New Orleans. Creative cooking give the food justice while making it its own. I like large menu and twists on New Orleans cooking. I did not find the food as spicy as some cajan food, but still good. They start every meal with a horseradish cheddar spread. Very good, but unfortunetly served with saltines. Wait until the bread comes out to have the cheese. The tomato vinegrette dressing is very good and unique. I had the gumbo and chicken etoffue. Very good, not too spicy and had hints of sweetness. There was some sort of extra spice i could not figure out. Tasted great. Do not skip dessert. The chocolate velvet is amazing. It is really a flourless tort with some hints of chocolate mousse. I will definetly go back. I only wish they had another option for hot sauce. Tabasco sauce does not cut it at a cajun restuarant. And upgrade the crackers for the cheese spread.
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