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.
New Orleans› Restaurant
K-Paul’s Louisiana Kitchen
416 Chartres St
Our Rating Neighborhood French Quarter Hours Thurs–Sat 11am–2pm, Mon–Sat 5:30–10pm Phone 504/596-2530 Prices Main courses $33–$38 dinner, $12–$14 lunch Cuisine Type Cajun/Creole Web site K-Paul’s Louisiana Kitchen Other Business casual; gentlemen are asked to remove hats and caps inside
Map416 Chartres St New Orleans
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.