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Bon Ton Cafe Restaurant Review: Operating continuously since the 1950s, Bon Ton Café offered New Orleans diners fluent in Creole cuisine some of their first tastes of true Cajun cooking. Today, the place seems a bit old-fashioned, yet charming, with its always friendly waitresses in matronly aprons and historic ambience. The seasonal crawfish dinner presents a four-dish sampler of specialties, including crawfish etouffée, jambalaya, crawfish omelet and a chef's selection. Dark crawfish bisque is authentic, with stuffed crawfish heads. Crab meat au gratin may be overwhelming even as an appetizer, but the broiled redfish Bon Ton makes a fine entrée. All of this substantial cuisine deserves weighty wines to go with it, and the wine list does not disappoint. While not extensive, it covers all the bases and offers globally sourced selections. Talk yourself into a double dessert of bread pudding with whiskey sauce, topped with butter pecan ice cream. Bon Ton gets a gold star for hospitality and consistency.