Eat Lafayette - Antlers
Posted: June 23, 2014
To celebrate EatLafayette taking place June 16 - September 1 we will be featuring one of the more than 80 participating restaurants each week on our blog. This week we are featuring Antlers Bar & Restaurant. Antlers, one of the oldest bars still operating in Lafayette, has existed in its Downtown location since 1921. While there have been many changes over the years the original bar and most if its dcor have stayed the same. Originally Antlers was called the Antlers Billiard Parlor and was located across the street from the present day location. In the late 30s Joe Walters purchased the business, relocated it across the street in the old La Acadienne Lounge and changed the name to Antlers. Walters owned the business through the 40s until the late 50s where it changed ownership before being repurchased by his son Raymond who began serving home style food and offering live music. Antlers remains in the Walters family to this day with Raymonds son Johnny continuing the tradition his grandfather started so many years ago. To this day patrons know the day of the week by what Antlers is serving for their plate lunch: Monday is round steak, Tuesday and Wednesday is pork chops or stuffed pork chops, Thursday is smothered chicken and Friday varies, but is usually a seafood dish like shrimp stew. Each plate lunch comes with two sides and varies between smothered cabbage, field peas, yams, black eyed peas, corn maque choux or sweet peas. Aside from the plate lunch Antlers also offers a full menu complete with salads, poboys, burgers and more. At Antlers you can expect authentically cooked home style food in a family friendly atmosphere. One thing Antlers prides itself on is the consistency week in and week out, which is in large part due to the seasoning they use. The flavor of the food is so popular they offer their own seasoning for purchase so diners can try and capture the home style flavor in their own kitchen. Antlers is located in the heart of Downtown Lafayette at 555 Jefferson Street. They are open Monday through Friday 11 a.m. to 2 p.m. and host live music on Fridays immediately following Downtown Alive! You can visit their website by clicking here and you can stay up to date on their weekly plate lunch specials and performances by liking their Facebook page here. [gallery link="file" ids="494,495,496,497,498,499"] Antlers Corn & Crab Bisque Ingredients One cup diced onions One cup diced red bell pepper One cup diced green bell pepper pound butter cup flour 1 quart heavy whipping cream cup Antlers Cajun Seasoning cup sugar 1 pound crabmeat 1 gallon shrimp stock 2.5 pounds corn Directions Add butter to sauce pan and melt over low heat. Saut onions, red bell peppers and green bell peppers until tender. Then add flour to make a white roux. Add remaining ingredients for 30 minutes on low heat.