In behind the Safeway strip in G-town, along Middlebrook, where a 5 guys, Moby Dick and California Tortilla all have outposts is a place called The French Quarter Cafe. I post for two reasons, I went there and wanted to, but also there have been questions for cajun/creole AND for that area of our board's coverage.
Casual place, with great service this afternoon. I think they do a good deal of carryout business, but the dining room was overall quiet during our mid afternoon meal.
A sign on the door says they have a Sunday brunch, though I didn't inquire.
Nearly everything on the menu sounded good, and they cover the usual suspects; gumbo, PoBoys (incl a muffuletta - but hey, they're clear that they use french bread), Jambalaya and Etouffee are main entree headers, but so are Rotisserie Chicken (not on Sundays), Cajun spiced stir fry, beef entrees like meat loaf, tenderloin tips and blackened rib eye, but also seafood entrees made up of platters such as fried oysters and catfish.
We got fried oysters for an app, which were very top notch. The remoulade is very good, too.
My wife and I each got a cup of gumbo as an app as well. I got Andouille and she got seafood, which has a lot of white fish, but also shrimp and crawfish (no heads, no shells). Good gumbo, but had to add spice and they only had tabasco (no hurt there, but I thought there should be a choice).
For entrees, wife got the catfish platter, which came with a house salad (with a house dressing, some type of mustard viniagrette), and fries that are worth the space on the plate. The breading on the fish was good and portions were rightsized for the meat (fries were bountiful).
I got seafood etouffee, which again was good but benefited from extra spice from the tabasco. I got the small.
Wife's mom and her friend got an oyster platter (covered within everything else mentioned) and a chicken stir fry, which was enjoyed, but on which I have little to report.
Overall, I think it's a winner. I think they do things in ways that are truly standard for the region. The food comes with fairly unadulterated flavors - gaining most from the primary ingredients, and letting the customer decide when to spice (a vinegar was on the table that I regret not trying, but I still thought maybe another type of sauce at least should've been offered).
Anyway, it'll be a bit before I get up that way again, but I know where I'm going (gotta try a po boy, and possibly their muffaletta, even if it is on french bread).
Updated 2 years ago | 0
Updated 6 days ago | 12
Updated 9 months ago | 15
Updated 22 days ago | 4
Updated 2 days ago | 6