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Lunch at Bud's Louisiana Food Shoppe, San Diego


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Lunch at Bud's Louisiana Food Shoppe, San Diego

Jim Strain | Apr 18, 2005 12:49 PM

As I mentioned in a previous post, an unplanned day off last week gave me and my partner a chance to see what lunch was like at Bud's Louisiana Food Shoppe. It's located on Kettner, just north of Grape. It's a tiny place, with smallish tables tucked around the edges of the irregular shaped room, and a few tables on the sidewalk. The lunch menu is short but delicious sounding, and they also offer daily special dishes.

Di had the special entree, which was a combination of Cajun style catfish and crawfish etouffee. The catfish was nicely battered, fried to perfection, and dressed with a cajun/jalapeno tartar sauce. The etouffee was as good as any I've tasted. It came on the same plate as the catfish, and was served over white rice. At $13.95 it was the most expensive thing on the menu that day, but well worth it, I thought; and so did Di.

I had the other special, a shrimp po boy ($7.95). It consisted of four decent-sized shrimp on a crispy baguette with lettuce, tomato, and a nicely spiced remoulade. The shrimp were juicy and flavorful -- hot but not overcooked. I also ordered a cup of red beans and rice as a side dish ($1.50). The beans had been cooked with ham hocks, and a couple of slices of andouille sausage garnished the top. I had recently had red beans and rice at another San Diego restaurant, and Bud's (IMO) were far superior. I didn't need to ask for extra hot sauce, but neither were they so fiery as to overwhelm the other ingredients. Yeah, based on the beans, I guess you could say that Bud's is one of San Diego's hot places. [wink]

The menu is very short. If you're looking for a rerun of Bayou Bar and Grille, you may be disappointed that some of your favorites are missing, but it fits this small, casual eatery, and what there is, is all very, very good. To illustrate, there are only two wines -- a red and a white -- and two desserts -- bread pudding and pecan pie. We shared an order of bread pudding and it was as good as I remembered from Bayou B&G. The bread had magically been turned into cream and melded with the custard into a light, delicious dessert. If you like a more "bready" pudding, you may be disappointed, but if you've passed up bread pudding in the past because it was too heavy, then you should give Bud's rendition a try.
. . . jim strain in san diego.

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