Looosiana Bistreaux offers a full menu of Louisiana-based food

Tucked inside the newly opened Red River Billiards at 2090 Brookshire Arena Road in Bossier City is a place where hungry pool players can enjoy some good old Louisiana cooking. Called Looosiana Bistreaux, it is owned by Josh Morvant, who also owns the billiard hall.

The establishment was formerly known as Looosiana Seafood Market. “When we decided to put it in here, we just brought the business over from Shreveport, and we changed the name to Looosiana Bistreaux,” Morvant said. “The name fit us a little bit better.”

Twenty-five years ago, Morvant was a chef at a place called Freeman’s Restaurant in Thibodeaux, La. He was a student at Nicholls State University but “quickly found out that college wasn’t for me, so I dropped out after one semester. And I went in a different direction.”

He became a chef at 18 and then came full circle when Looosiana Seafood Market opened just 11 days before Covid hit in 2020. He kept the establishment running for five years. “We just recently closed down to move Looosiana Bistreaux over here.”

Morvant said the Bistreaux’s cuisine is “all Louisiana-based food, but we have anywhere from steaks to pasta dishes to gourmet salads to po-boys. It’s a wide variety of food, but it’s a full menu.” Prices are “mid-range.” “You’ll find we are comparable to every other restaurant in Shreveport and Bossier.”

Morvant said that his establishment does not have any specialty or stand-out dishes, but “we’ll do some specialty stuff during the course of the year. But for the most part, the menu is going to stay consistent.”

He did mention that one of his hamburgers is called the Boudreaux Burger, which includes pepper jack cheese, cayenne pepper and remoulade sauce.

“Probably the biggest seller that we have is our jambalaya, but I’m a huge fan of our boiled shrimp and our tacos that we have. I love our tacos; we make the aioli sauce on it in-house. It’s one of our biggest sellers,” he said.

“I have a phenomenal staff that put everything in place for this place to be successful. The way we have set it up is like a big corporation. We have a lot of little things in place to make sure that it runs for the bigger picture.

“Our want and desire with bringing Looosiana Bistreaux here was so that the restaurant can service the people that the billiard hall brings in. That’s what separates us from any other facility in the United States is that we have a full restaurant. So as Red River Billiards brings in pool players and the public, Looosiana Bistreaux will be able to service the people coming in here to play billiards.”