| In this southern town of Washington, DC, it’s most refreshing to find an authentic Cajun-Creole restaurant with the verve and spirit of Louisiana. You can kick off your feast with a potent New Orleans’ cocktail, such as a Sazerac or a Cajun Mary, and then slide easily into such appetizers as the crunchy deep-fried namesake okra, served with a peppery dipping sauce, a must for chile lovers. Or perhaps try a cup or bowl of andouille-stuffed gumbo (another gumbo choice comes with seafood) --- a classic dish, it’s topped with a portion of white rice. Whichever appetizer you select, be sure to complement it with a side of cornbread. Main dishes include rice-filled jambalaya, shrimp Creole, “dirty” rice and crawfish etouffée, plus some chef’s specials that are not typical Cajun-Creole fare. For sandwich lovers, the obvious choice is an oyster po’ boy: deep-fried oysters crammed into a bun and sided with a mild dressing. Add to this an order of fries and your meal is complete --- except for dessert, maybe crème brûlée or bananas Foster. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
