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All the Cajun classics are here – gumbo, jambalaya, étouffée, red beans and rice – but owner/chef Curtis Clarke’s less traditional creations like Gold Band Creole (huge fried butterflied shrimp served on fettuccine with a spicy aïoli and a titular strip of Parmesan) steal the show. The frequent live music keeps things rockin’.
This article appears in May 6 • 2016.
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