This Shreveport landmark is more than steak and (au gratin) potatoes

What We Tried:

Crawfish Bread: Slices of fresh, crunchy French bread, smothered in a creamy crawfish sauce. Even if you don’t like crawfish (like me!), the flavor of the cream sauce is spectacular and great for bread dipping.

Wedge Salad: It’s simple: Iceberg lettuce, tomatoes, vinegar-soaked onions and tangy ranch dressing. And perfect every time.

Au Gratin Potatoes: They’re legendary. People have tried to imitate them, but there’s nothing like the original.

Marinated Bourbon Chicken Breast: Grilled chicken paired with some added grilled shrimp that are tossed in a tasty bourbon sauce, served atop rice and a vegetable medley. You can never go wrong when bourbon is involved.

Grilled Chicken Breast: A juicy grilled chicken breast served atop a bed of angel hair pasta with a delicious cream sauce, with an accompanying collection of grilled vegetables.

Chocolate Muffin: While this might not sound all that exciting, what Brad brings out to the table is incredible. Served warm and topped with a chocolate icing and drizzled chocolate sauce. It is, hands down, the best chocolate muffin ever. Don’t believe me? Get one and tell me I’m wrong.

House-Made Cheesecake: First, you can’t be disappointed with anything that has “house-made” in the title, especially if the next word is cheesecake. The slice is topped with fresh strawberries and blueberries and drizzled chocolate sauce. Perfect ending to any meal.

Popular:

Wedge salad. Au gratin potatoes. Filet. Sounds like the perfect meal to me.

Next Visit:

Beef Kabob – grilled beef, served with shrimp and grilled vegetables, served over rice with a side of au gratin potatoes. Sounds like a winner to me.

Vibe:

Casual and cozy. Perfect for an intimate date, special birthday or just dinner on a Thursday night.

Cost:

Appetizers start at $7.95 Entrees start at $18.95 Desserts start at $5.95 – Mark Crawford

Restaurant 3002 Girard Street

Monday - Thursday 6 p.m. to 10 p.m.

Shreveport 318.861.6517

Friday and Saturday 6 p.m. to 11 p.m.