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Monday, Oct. 23, 2017

The Cub

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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.


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.


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


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.

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