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4500 W. Tropicana Ave. (Arville St.) Send to Phone


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THIS RESTAURANT IS CLOSED La Louisiane Restaurant Review

: In this comfortable brick-lined Cajun/Creole eatery, New Orleans native and Culinary Institute of America-trained Seles Bowser presides over the gleaming exhibition kitchen. He practiced his craft with his own consultant/management company in his hometown and worked with award-winning chef Kevin Graham in New Orleans’ acclaimed Windsor Court, relocating to Las Vegas to work with Graham at the now-closed Nick Nickolas’ steakhouse in The Regent Las Vegas resort at Summerlin and then with the renowned Jean-Louis Palladin at the Rio’s Napa restaurant. Bowser jumped at the opportunity to help open La Louisiane. Diners should celebrate his decision. Try the Bayou shrimp with Louisiana-style barbecue sauce or soft-shell crab on Southern greens with garlic sauce. The oyster-artichoke soup is good. The Southern-style blackened red snapper with sun-dried tomato coulis is a treat. We also like the pecan-crusted grouper with Louisiana popcorn rice, Cajun spinach and beurre blanc. Rotelli pasta is tossed with sautéed Louisiana shrimp, andouille sausage and crawfish tails in a tasso cream sauce; and fried Southern-style catfish sits on a bed of crawfish étouffée and rice. Diners may also order some of the adjacent Big Al’s Oyster Bar specialties such as oyster shooters; Boston or Manhattan clam chowder; and oyster, shrimp, crab and combination pan roasts cooked with wine, cream, tomato and spices. Save room for luscious Bayou treats such as a lemon icebox tart topped with raspberries, white chocolate; sweet potato-pecan pie; or blueberry bread pudding with vanilla ice cream.

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