Orlandeauxs Café 318 Restaurant Week Special

The event was also free for all and included food trucks and face painting. “Zydeco is of course music that originated from like down south and of course the Cajun music, creole music or whatever. Councilwoman Bowman added, “Sharon and Chef Damian have been major contributors to our city, and their incredible talent has made them an asset to the Tournament of Roses Parade. “His passion for our culture and commitment to our city is evident in every aspect of his work, and we are thrilled to see him representing us at such a prestigious event. Her unparalleled creativity and craftsmanship showcase the best of Shreveport’s talent, bringing pride and honor to our city on a global scale. Sharon Johnson, a longtime District G resident and a masterful floral designer, has built an impressive legacy with her artistry.

Not only will you enjoy the comfort and impeccable service of the staff, but the food also melts in your mouth in decadent flavors worth its price. This restaurant is set with opulent décor, comfy seating, and a spectacular view of the Red River and the Shreveport/Bossier City skyline. Imagine waking up to waffles and pancakes for breakfast or coming home to a hearty meal after an exhausting day; that’s what this restaurant feels like. It’s a warm, family-run business with the nickname “that pie place” for their specialty.

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The café fills up quickly, so arriving early is recommended to enjoy local specialties in a nice location with views of Cross Lake Bridge. One customer noted that they enjoyed the takeout food even when there was an issue with being notified when their table was ready. Although there might be a wait, as some reviewers mentioned, the atmosphere and food make it worthwhile.

• With recipes passed down through five generations, their menu offers a variety of mouthwatering dishes made from scratch, including gumbo, stuffed shrimp, po’boys, and more.
• Discover the whimsical Chicken Statue in Shreveport, Louisiana, a quirky icon celebrating the city’s agricultural heritage and local culture.
• Web tartar sauce is a creamy, tangy dipping sauce or condiment that pairs well with seafood, especially fish fry recipes like fish and chips.
• Although there might be a wait, as some reviewers mentioned, the atmosphere and food make it worthwhile.

TOP 3 ANOTHER BROKEN EGG CAFE REVIEWS

Experience the best seafood and Cajun cuisine at Herby-K’s in Shreveport—where local flavors meet southern hospitality. Nearly seventy years after they were first advertised as a house specialty of Freeman & Harris Café, stuffed shrimp are more than a popular food item in Shreveport—they represent a shared folk culture with their own traditions. A plate of stuffed shrimp prepared by Eddie’s Seafood & Soulfood Restaurant in Shreveport, 2022.

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He took over and renamed the restaurant Orlando’s as a tribute to his father. When Pete Harris passed away, the next generation named the restaurant Pete Harris Café as a tribute. Harris and Freeman came to Shreveport and started the restaurant, Freeman & Harris. Through the years, the name and ownership has changed, but it’s the same great food.

Though the recipe’s origins are disputed, individuals who have been credited with creating Freeman & Harris-style stuffed shrimp include cooks Arthur “Scrap” Chapman, Eddie Hughes, and Wilmer “Tody” Wallette. They bear more resemblance to corn dogs than fried shrimp and are traditionally accompanied by a remoulade-like dipping sauce. My experience in exploring Shreveport’s food scene has been nothing but delightful. Strawn’s Eat Shop is Shreveport’s most impressive, welcoming, family-friendly, must-visit restaurant.

Eddie’s Seafood & Soulfood also operates the Louisiana Stuffed Shrimp Company, which sells stuffed shrimp online and offers shipping nationwide; the product is also stocked in select grocery stores. Capers are known for their unique salty flavor, which pairs well with seafood orlandeaux dishes like fish and shrimp. The relish adds texture and depth to the sauce, making it a versatile condiment that pairs well with various dishes, particularly seafood. We had the gumbo, stuffed shrimped, shrimp creole, corn bread and peach cobbler and the best sweet tea! Elevate your seafood experience with this zesty Southern gem.

Seriously I’m already planning to have an annual pillgramage to the Mecca of creole. Wonderful staff and family atmosphere. Outstanding food, staff, and service! Good food and good service.

Shreveport restaurants offer a pinch of passion and love in every dish. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel. Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four.

He is an incredible ambassador for Shreveport-Bossier, and visitors leave his café with more than a great meal – they leave with a piece of our story.” Your browser is not supported for this experience.We recommend using Chrome, Firefox, Edge, or Safari. In addition, without being asked or subsidized for doing so, he fed Hurricane Katrina victims temporarily housed in Shreveport for two months, inviting them to dine in his restaurant at no charge.Chef Chapman gave credit to his pastor, Bishop Larry Brandon, his mother, sister, and his three sons as the source of his inspiration. Chef Chapman’s sister referred to both him and their father as „Brother“, and Chef Chapman chose to continue the tradition in naming his restaurant in Shreveport after his father.Chef Chapman extended his resources to assist individuals and families down on their luck by offering employment to those in need and helping them to redirect their lives.

We’ve been 3 times in just as many weeks. I told my hubby the next time we travel this will definitely will be our stop. Of course I had to bring my gumbo back to Texas because it was so much food. The food was excellent and will make your tongue slap your brains.