We arrived at 12:30 without a reservation and were seated immediately. The staff was very friendly, and we could see the chef (P. Shaw?) in the kitchen. He waved and smiled as we were being seated. As we sat down on the heated patio, the waiter informed us that the band would be starting shortly (actually it was one guy with a synthesizer).
The menu was small, but well-rounded, with plenty of influence from New Orleans. From fried catfish served over a grits casserole to a Creole meatloaf with mustard sauce to fried chicken with collard greens to filet mignon with a Dijon sauce, it was soul food deluxe.
We started with an order of the crab cakes just as the music started. They were covered with a red and yellow bell pepper sauce, and seasoned perfectly. They were accompanied by a cabbage and bell pepper slaw that was a little firm for my taste. The crab cakes were moist and just enough food to actually increase my appetite.
For the main course, my wife ordered the Jambalaya, which, the waiter informed us, the place is famous for, and I ordered the seafood crepe.
It took some time for the food to come out of the kitchen, despite there being only about 5 tables occupied (of roughly 15 in the whole place). The wait would have been a little better if the music was not so loud that conversation was difficult in the quiet moments, and near impossible without shouting in the louder moments.
The presentation of all the food was outstanding. The Jambalaya was full of large shrimp, butterflied beautifully, slices of smoked chicken, sliced andouille sausage, okra and other vegetables served over a seasoned bed of yellow rice. It was great for the first few bites, but after working on it a while, the dryness of the dish set in. It really needed some broth or something, not for flavor, but rather to combat the dryness.
The seafood crepe (turns out there are 2 crepes), on the other hand were outstanding on all levels. They were stuffed with a mixture of crab, scallop and shrimp together with a creamy mushroom sauce. Then more of the delicious mushroom sauce was poured over the top. The flavors melded perfectly, and the smaller size of the pieces of fish made each bite a rich pleasure for the tastebuds. They were served with a half tomato baked with a semi-spicy breadcrumb mixture, and lightly spiced asparagus.
As we left I noticed most of the other guests were dressed as though they were on their way home from church. We were in jeans and t-shirts, but didnt feel uncomfortable at all. Theyre only open for lunch during the week, and Sunday brunch. No dinner.
6099 Sunset Blvd. (at Gower)