specialize in fresh, seasonal cuisine with ingredients purchased directly from local markets & fisherman and also Louisiana microbrews available both on draught and in bottles
Chicken Andouille Gumbo boneless chicken, Andouille (a Cajun Sausage), okra & seasonings simmered in chicken stock; "Selected by locals as the best Gumbo in the city!" (from its website); looks good
#4 (Top 5 Restaurants-Best Desserts); started by Ernest & Mary Hansen in 1939 where Ernest invented the first ice shaving machine & Mary created her own flavored syrups; named a 2014 American Classic by the James Beard Foundation
Shrimp Magazine large butterfly shrimp lightly floured and pan fried, then sautéed in olive oil, garlic, artichoke hearts, ham and green onions, served over pasta; looks good
Muffaletta sandwich w/ ham, imported salami, Mozzarella and olive salad served on a 12-inch seeded bun; Scott likes his buns toasted/grilled; looks good
made Bon Appetit's "Top 10 New Barbecue Restaurants" (2009); owner designed his own smoker; 2 types of BBQ sauce: tomato-based & vinegar-based; outdoor picnic table seating available
Blackened Louisiana Drum (Redfish) fresh Drum fish from Louisiana waters seasoned & blackened in a cast iron skillet; served w/ drawn butter, potatoes & veggies
Turducken chicken stuffed in a duck that is then stuffed in a turkey
Chicken & Andouille Gumbo pan-braised chicken, Chef Paul's own Andouille sausage w/ fresh vegetables, cooked in a chicken stock & dark roux; served w/ rice; looks good
22 varieties of po'boys; won at New Orleans Po'Boy Festival w/ The Peacemaker and w/ Fried Chicken Livers & Creole-Slaw; where Emeril Lagasse joined Guy Fieri to showcase restaurant
Curried Gumbo Thai-style curry based gumbo w/ chicken & pig feet; served w/ rice
Crispy Pig Knuckles coated w/ black pepper, herbs, chilis & lime; looks good
Honey Butter Yardbird ¼ or ½ of a pasture raised chicken rubbed w/ chili & garlic, slow grilled over hardwood coals & basted w/ LA honey & sweet cream butter; owner/chef's favorite dish; looks good
Cajun Poutine shrimp, mushroom in creamy "Mardi Gras" sauce/gravy served on fries; looks good
Redfish LaFourche (Etouffee) one of the owner/chef's favorites; fresh Gulf redfish blackened then topped w/ crawfish etouffee; served w/ sauteed vegetables; looks good
Food War: Domilise's vs. Parkway... Domilise's won (3-votes-to-2); est. 1911; recognized by USA Today as serving the "Best Po'boy in Louisiana" (from its website)