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Cajun: Before there was Emeril, there was Paul Prudhomme, who is credited with introducing the world to Louisiana's Cajun flavors in the 1980s. His 200-seat restaurant (named for his wife, K) has three kitchens and a bakery that serves as testament to his popularity, and it remains a gold standard for Creole-style cooking. The dinner menu changes daily based on availability of ingredients, but you might find turtle soup, shrimp and corn maque choux, crawfish etoufee, blackened Louisiana drum and of course bread pudding for dessert. Don't be put off by all the tourists – this is good food at a reasonable price in the heart of the French Quarter.

Homestyle: Before there was Emeril, there was Paul Prudhomme, who is credited with introducing the world to Louisiana's Cajun flavors in the 1980s. His 200-seat restaurant (named for his wife, K) has three kitchens and a bakery that serves as testament to his popularity, and it remains one of the best places for Creole-style cooking. Dinner menus change daily based on availability of ingredients, but you might find turtle soup, shrimp and corn macque choux, chicken and andouille gumbo, Cajun jambalaya, crawfish etouffe, blackened Louisiana drum and bread pudding for dessert. Don't be put off by all the tourists; this is good food at a reasonable price.

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Local Expert Beth D'Addono Says:

Cajun: "The "order at the counter" lunch is an economical way to experience K-Paul's."

Homestyle: "The Thursday through Saturday deli-style lunch is an economical way to experience K-Paul's."

Best for Cajun Because: K-Paul's brick interior makes you feel at home, as will the friendly patrons you'll be surrounded by.

Best for Homestyle Because: K-Paul's food is a comfort/cajun hybrid that will make your stomach happy.

Main Menu

Appetizers
Salads
Main Courses
Desserts

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