Y'all haven't had catfish until you've had it straight from the Mississippi Delta.  Our catfish comes from a farmer-owned cooperative in the heart of the Delta and is raised in above-ground ponds filled with pure water from deep aquifers.  They're fed a steady, scientifically formulated diet of soybeans, corn, wheat and essential vitamins and minerals. And yes, it's top-water dining. The food is formed into floating pellets, so fish are conditioned to feed at the top of the water, where they can benefit from natural aeration and healthy sunlight.  Such care and conditions ensure a consistently mild-tasting product with a light, firm texture — never "fishy" — and even a little sweet.


To sum up Memphis-style barbecue, you could simply use four words: tasty and tender pork. Served “wet”, with sauce, or “dry”, without sauce, the delicious smoked pork is savory and tender with plenty of flavor, even without the sauce.  Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, and has become well-known due to The World Championship Barbecue Cooking Contest held each May, which has been listed in the Guinness Book of World Records as the largest pork barbecue contest in the world.  In 2012, U.S. News and World Reports named Memphis the No. 1 Barbecue City in America.



Our food is inspired from the classic and world-renowned cuisine of New Orleans and the Mississippi River Delta. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include the po' boy sandwich and bananas Foster, among others.  The Mississippi River Delta region is also home to a unique and renowned culinary tradition. Cajun food is defined by its use of ingredients widely available from the delta. Spices, shellfish, and grains, all provided by the delta’s naturally rich environment, define many of these aromatic and flavorful dishes. Cajun culinary techniques and recipes continue to draw thousands of tourists to the region each year and have been exported around the world.

About our Food


Every shrimp has a tail. But our wild-caught, Gulf shrimp have a story rich with flavor.  Our shrimp is sourced directly from the local fishermen of the Gulf Coast, where they are harvested from a natural environment.  All-natural, healthy, and sustainable food that travels directly from the warm, nutrient-rich waters of the Gulf.  And best of all, it's a story of what top chefs around the world agree are the best-tasting shrimp in the World.



Unleash your wild side and try our Louisiana farm-raised alligator.  Alligator is a mild, firm meat. Although many people say it "tastes like chicken", it really tastes more like catfish.  Raised in a controlled freshwater environment means farm alligator has a consistently clean flavor.  Alligator meat is also very healthy.  It is a great source of protein and naturally very low in fat.


The word etouffee (pronounced eh-too-fey) comes from the French word "to smother."  The best way to describe the dish is a thicker stew, seasoned to perfection and chock full of delicious, plump crawfish or shrimp.  In some ways, it's similar to gumbo – same types of Creole seasonings, served over rice, and made with a roux, but unlike gumbo, étouffée is made with a “blonde” roux, giving it a lighter color and a very different flavor.


Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular.  Gumbo is a stew that originated in southern Louisiana and consists of a strongly-flavored stock, meat or shellfish, a "dark" roux, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. 


A po' boy is a traditional sandwich from Louisiana.  It is served on a baguette-like New Orleans French bread known for its crisp crust and fluffy center.  There are countless stories as to the origin of the term "po'boy".  A popular local theory in New Orleans claims that "po' boy", as specifically referring to a type of sandwich, was coined in a restaurant owned by Benny and Clovis Martin  who were former streetcar conductors.  In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches.  The Martins' restaurant workers jokingly referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name.  In Louisiana dialect, this is naturally shortened to "po' boy."

put a little south in your mouth !

All of our seafood is raised and caught right here in the United States.  It's 100% American.  We wouldn't have it any other way.

So, what is the best way to eat a crawfish? 

Grab the tail and straighten it, push in a little, twist a little, pinch the tail and pull out the meat.  



Straight from the Bayou State, our pond-raised crawfish will make you want to "slap ya mamma" and give her a kiss too!  Nothing else symbolizes the Cajun culture of Louisiana like crawfish.  Crawfish resemble tiny lobsters.  In fact, crawfish are descendants of the Maine lobster according to Cajun legend. They are more tender than lobsters and have a unique flavor.  


Considered the forerunner of the raised doughnut, a beignet (pronounced been-yay) is a pastry made from deep-fried choux pastry served with powdered sugar on top. They are prepared to order and arrive at your table fresh and hot.  Beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert.  In fact, they were declared the official state doughnut of Louisiana in 1986.


In the early 1950s New Orleans was the major port of entry for bananas shipped from Central and South America.  Owen Brennan, owner of Brennan's Restaurant, challenged his chef to include bananas in a new dessert.  It was Owen's way of promoting the imported fruit.  And so was born Bananas Foster, a decadent dessert named for Owen's friend, Richard Foster, a local civic and business leader.  Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited.  The bananas and sauce are then served over the ice cream.  

Do you really suck the head of a crawfish? 

 The best part of eating crawfish is the flavor that goes with it. After you peel the tail and eat it, you must try "sucking" the head at least once.  You will be tasting the juice from the boil combined with what is known as the "fat" of the crawfish.  No matter how you get it, do not miss out on this part of the crawfish.  C'est bon! (It's good!)