It's not like our fair city has many options when we hunger for Cajun and Creole food. What's available usually loses something in translation between Louisiana and the Midwest. You don't find much okra in the gumbo, no bits of offal in the dirty rice -- and "blackened" is often just another word for "burnt." So we adjust our tastes and hope the restaurant is at least fun and lively, a place to meet friends, peel shrimp and... More >>>