"Southern" says it all about this place. Preparations tend to focus on Louisiana but there also are hints of the Carolinas on this diverse menu. An appetizer of fried green tomatoes ($6.95) sets the mood. The sliced tomatoes have a thin coating of batter and are served with a remoulade sauce for dipping. There is also a crab cake ($9.95) with a Cajun mayo strikingly resembling the remoulade. The cake is large but a bit starchy and at one visit a tad undercooked, making it seem mushy. The surprise hit is the "RWB" (red, white and blue) slaw. The red and white are the colors of the cabbage while the blue is the cheese, which really isn't visible in the vinegar marinade but immediately makes its presence known. It's a novel and tasty presentation.
Fresh seafood is a specialty and is flown in several times a week. Raw oysters and clams are always available. The entrees are a mixed lot. The pulled pork plate ($13.95) qualifies as some of the best barbecue available locally. The jambalaya has plenty of chicken, rice and andouille sausage, but the spicing is so minimal that the flavor is dominated by the canned tomato. It could use a good dash of cayenne pepper.
"Southern" says it all about this place. Preparations tend to focus on Louisiana but there also are hints of the Carolinas on this diverse menu. An appetizer of fried green tomatoes ($6.95) sets the mood. The sliced tomatoes have a thin coating of batter and are served with a remoulade sauce for dipping. There is also a crab cake ($9.95) with a Cajun mayo strikingly resembling the remoulade. The cake is large but a bit starchy and at one visit a tad undercooked, making it seem mushy. The surprise hit is the "RWB" (red, white and blue) slaw. The red and white are the colors of the cabbage while the blue is the cheese, which really isn't visible in the vinegar marinade but immediately makes its presence known. It's a novel and tasty presentation.
Fresh seafood is a specialty and is flown in several times a week. Raw oysters and clams are always available. The entrees are a mixed lot. The pulled pork plate ($13.95) qualifies as some of the best barbecue available locally. The jambalaya has plenty of chicken, rice and andouille sausage, but the spicing is so minimal that the flavor is dominated by the canned tomato. It could use a good dash of cayenne pepper.
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