Photo courtesy of K-Paul's

K - Paul's Louisiana Kitchen

Cuisine: American, Cajun, Crawfish, Gumbo, Local Specialty

Price: $$$

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10Best Says

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 a testament to his popularity, and it remains a gold standard for Creole-style cooking. The dinner menu changes daily based on the 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.


Address

416 Chartres St
New Orleans, LA 70130

Map / Directions
504-596-2530


Hours

Expert Tips by Beth D'Addono

New Orleans Local Expert

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 cozy brick interior makes you feel at home, same goes for the friendly service and clientele.

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

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