“Everyone knows that special feeling we get seeing the big blue highway sign as we cross the Texas border into swamp country — ‘Bienvenue en Louisiane. That welcoming embrace is unique to where I spent a large part of my childhood, and that’s the experience I want my customers to have. I dedicated three decades of my career to Tokyo-style sushi, and I’ve seen how sophisticated diners feel intimidated by Japanese cuisine. Refined and delicious foods shouldn’t include gatekeeping,” chef Michelle Carpenter tells us.Continue reading
Tag Archives: Cajun
The Free Man celebrates its third anniversary tonight in grand style. The notorious house band, the Freeloaders will play from 7 to 10pm, followed by Roomsounds from 10pm until 2am. John Jay Myers just updated his menu a bit adding some interesting plays on his usual family Cajun recipes.
Standouts on the new menu items include several extremely tasty pasta dishes with one very exceptional vegetarian version, a sandwich with slow cooked brisket and a surprise fried egg center, and these amazing brisket sliders set atop the very best cornbread you will ever taste. Then there is the new dessert. Cheesecake can seem a bit boring, but not at the Free Man where it is homemade, creamy and light, and given the bacon and caramel treatment for one kicked up happy ending. If you try nothing else, go to Free Man for the cheesecake. And those sliders. Continue reading
Cajun Tailgators, the Louisiana-inspired food truck is going brick and mortar on us and will open at their location in downtown Plano at 1112 E 15th Street sometime in November. Owned and operated by Jason Key and Ann Keady, their menu is revolving, but mainstays include items such as gumbo, jambalaya, and crawfish etouffee.
Specialty items that they are most famous for include favorites such as their crawfish pistolette which is a French roll that is fried and filled with cheese, spices and crawfish, deep fried boudin balls, and their freshly made Natchitoches meat pies. Continue reading
On a visit last month to New Orleans’ Root restaurant, I discovered a garden-fresh oasis of seasonal, chef-crafted fare in a sea of Cajun and Creole excess (not that we dislike those excesses). Executive chef Phillip L. Lopez’s creations fondly reminded me of the earthy uniqueness that comes out of Chef Matt McCallister’s kitchen at FT33: inspired, crafty, playful fare that uses the best of local purveyors and what’s in season … and is plated fancifully.
Inside the Warehouse District eatery, I was delighted by the open airiness and bright green touches in the décor – definitely reminded me of a garden! Continue reading