The restaurant is a mecca for tourists due to the late chef Paul Prudhomme's fame in establishing contemporary Cajun cooking. The atmosphere is unpretentious; the small dining room features an open kitchen. The dinner menu lists such items as turtle soup, deep-fried duck boudin and signature dishes including blackened Louisiana drum. A deli-style lunch is served Thursday through Saturday featuring a much simpler menu and service style than dinner with counter service and disposable plates. Those wanting the true experience of this establishment are better off coming for dinner.
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