If you want to experience a piece of south Louisiana history all the while dining on classic cuisine with a modern twist, look no further than Caf Vermilionville. Before transforming into a restaurant the building that is now Caf Vermilionville had many previous lives. It served as an inn, infirmary, beauty shop, antique store, private residence and a bar before its final incarnation as a restaurant in 1981. Cafe V Image   Poncho Veron and Charlie Goodson along with partner Richard Compton opened up Caf Vermilionville with the concept of staying true to the historic building, a taste of tradition and a tradition of taste. In 2011 Ponchos son Ken and his wife Andrea came on board to learn the business and decided to purchase it in 2014 when Poncho announced his retirement. Ken and Andrea are continuing the tradition of Caf Vermilionville while adding some modern touches. One of these modern touches is the seasonal dishes on the menu with various offerings created by the culinary team of Caf Vermilionville that source local ingredients. The menu still offers those classic Caf Vermilionville dishes regular patrons crave like the Steak Louis XIII, a prime six ounce filet mignon stuffed with Louisiana crawfish tails, bacon and cheeses finished with a wild mushroom demi-glace and crawfish mornay sauce. Another addition from the new owners is the Courtyard Series that takes place in the fall and spring. The Verons wanted to show people what a great outdoor dining area Caf Vermilionville has, which many people dont know about. Ken being a musician in his own right and Andrea being a music and food lover decided to combine the two and offer live music, dinner and drinks in the courtyard during the cooler months here in Lafayette. At Caf Vermilionville you can expect a comfortable atmosphere mixed with a classic approach to southern cuisine with an innovative twist. Caf Vermilionville is located at 1304 West Pinhook Road. They are open for lunch Monday through Friday from 11 a.m. 2 p.m. and dinner Monday through Saturday 5:30 p.m. 9 p.m. You can visit their website by clicking here and stay up to date on their Courtyard Series liking their Facebook page here. [gallery link="file" columns="2" ids="726,727,728,729,730,731"] Cafe Vermilionville's Crab Cakes Ingredients 1 Qt Whole Milk Cup Each: Green Bell Pepper, Red Bell Pepper, Yellow Onion Dices 12 Oz Blonde Butter Roux 1 Lb Backfin Crab Meat 2 Tbls Lemon Juice 1 Tbls Tabasco 2 Tbls Fresh Chopped Parsley 2 Tbls Chopped Green Onion Flour, Egg & Panko Bread Crumbs to Dust Salt & Pepper to Taste Directions Bring the vegetable mixture (bell peppers + yellow onions), and milk to slight simmer, slowly add the roux, whisk until thick. Remove mixture and let cool to room temperature. Fold in the remaining ingredients. Refrigerate until firm. Roll in to 2 oz balls, dust in flour, dip in egg wash and roll in panko bread crumbs. Pan fry until golden brown.