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Paul Prudhomme started the Cajun cooking craze in the 1980s and is responsible for introducing the term “blackened” to our culinary vocabulary. Prudhomme's sauce-and-spice empire still thrives, and the restaurant remains a standard-bearer for American regional food—but it’s difficult to justify the high prices at dinner. We’re partial to the blackened beef tenders with debris from the rotating menu, and now that the classic blackened drum is served (albeit on a po’ boy) during the “deli lunch,” that’s how we roll: with counter service, paper plates, and entrees about $25 less than dinner. Reserve in advance for dinner. The restaurant requests no cellphones while dining, but that's hard to police.