Paul Prudhomme started the Cajun cooking craze in the 1980s and is responsible for introducing the term “blackened” to our culinary vocabulary. His sauce-and-spice empire still thrives, and the restaurant remains a standard-bearer for American regional food—but it’s difficult to justify the sky-high prices. 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.