Long before “farm-to-table” became a trend, Lafayette was already living it. In Lafayette, the term “farm to table” is a necessity. As a native myself, I grew up among the rice fields and crawfish ponds of the Acadiana area. Buying boiled crawfish at a restaurant was a foreign concept to me until…
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The po-boy is Louisiana's most widely eaten homegrown sandwich. Similar to the hoagie or submarine, the po-boy — variously spelled poboy, po'boy, or poor boy — is culturally representative of its city of birth, New Orleans, and the regions where it is most commonly consumed: southern Louisiana and…
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Follow along as we explore the restaurant scene of the winter's most sought-after seafood season - Gulf oysters! From classic oyster bars to upscale eateries, we'll take you on an adventure, uncovering the diverse and delectable ways these morsels are prepared and enjoyed in the heart of Cajun &…
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