Cajun: Chef Nathan Richard channels his Southwestern Louisiana roots in the kitchen at Kingfish, a culinary gem named for the infamous politico Huey Long. There's an expansive bar out front - great beer selection and craft cocktail list - but you want to get a table. Why? Because this alumni of Commander's and Restaurant R'evolution is a sausage and pickle maker extraordinaire, so you don't want to miss the charcuterie board, which changes depending on the chef's whim and the season. The Buffalo style frogs legs snap with Crystal-infused buttery goodness and the rabbit Cordon bleu is a thing of savory beauty, served with Acadian ham and bacon braised greens in a Creole mustard cream sauce. Chef Richard learned to cook Cajun from his daddy in Thibodaux and his passion for authentic fare made from the very best ingredients comes through in every dish.
- Insider Tips
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