Restaurants

Southerners have yet to come across an animal or vegetable that cannot in some manner be improved through frying. We even deep fry our turkeys on Thanksgiving. This culinary approach is truly a Deep South trait, although healthier approaches to consumption have been introduced to the area and are represented in many of our restaurants. Yet the lightly battered fried catfish, oysters, and shrimp remain a staple in the Ark-La-Tex and rightfully so. And there are other ways to prepare alligator, but frying is still the preferred, and most satisfying, approach.

It is probably because we will fry anything that most locals will try eating anything, fried or not. This “no-holds-barred” philosophy has introduced a wide array of cuisines throughout the area, pushing us beyond our fast-food mentalities in search of new tastes, smells, and sensations. This chapter will introduce you to several of our local offerings and, by default, to some of our more interesting locals, many of whom were born elsewhere in the world but now call Shreveport–Bossier home.

Taste is not the only factor taken into consideration by Southerners. A meal should also be an experience. We love to tell stories—sometimes on each other—but we really love to talk about our latest food adventure. For this reason, we do not fear entering an establishment that could be described as a “hole in the wall” or “dump”; some of the best eating encounters occur in such locations. Several such businesses made their way into this chapter. You might encounter a sassy server, a restaurant that specializes in only one dish, or a proprietor who wants to tell you her life’s story. Unlike other cities, in Shreveport and Bossier City, it is not all about the food. We harbor expectations for “something different” to happen: new specials, chatty patrons at the next table, an unexpected romantic silence, something that will wed each meal with a memory.

While not our more famous sister city in the southern part of the state (New Orleans), the Twin Cities offer their fair share of memorable Cajun and Creole cooking. Most sauces start with a roux, a mixture of flour and a type of fat, stirred constantly until the correct color and texture are achieved. Cayenne pepper and hot sauces kick every dish up a few notches. And red beans and rice can be found in many restaurants, even if they do not serve other Louisiana dishes. You will also notice the availability of turnip and mustard greens at certain establishments. Can there be anything more Creole than cooking up a mess of greens?

Finally, we love steak to the extent that most restaurants will list steak on the menu, even if they are not steakhouses. Add seafood to the list and you will incorporate many of the eateries in the area. But vegetarians and vegans do have a few great options as well. For this reason, placing restaurants into distinct categories at times became quite difficult so be sure to browse the entire chapter for wonderful surprises.

Restaurants that appear in this chapter are ADA compliant unless otherwise noted. The larger and more expensive establishments encourage reservations, especially on the weekends and during special seasonal events. Chain restaurants, which seem in this area to proliferate like rabbits, have been omitted unless one has become a favorite destination among locals. Major credit cards will gladly be accepted, unless otherwise noted. Finally, only the swankiest of spots require business casual attire, while most places would request that you leave your tank tops elsewhere.