Pull up a chair.

Start with the pot.

The gumbo starts with a dark roux. The jambalaya gets its own pot. The po’boys wait for their turn at the counter. That’s how we build a menu you can come back to.

Walk in, order at the counter and choose a table. We call your name when your food is ready. Takeout follows the same menu, with sauces packed alongside.

On weekends, the seafood boil takes over a corner of the menu. There’s no rush to clear your plate.

Read the kitchen menu