PRICE:
Frommer's Highly Recommended

Paul Prudhomme was at the center of the Cajun revolution of the early 1980s, when Cajun food became known throughout the world. His reputation and his line of spices continue today, while Chef was a culinary hero during the disaster. His establishment cooked for volunteers, firemen, troops, displaced locals, and more, serving tens of thousands of meals. Unfortunately, although the American regional food is still good (our last meal here was really quite good, in fact), it's not spectacular and certainly is not worth the wait (upwards of 1 1/2 hr. at its peak) or the high cost. Different menu items are offered daily, but you can't go wrong with duck boudin, blackened beef tenders with debris, or blackened drum with sautéed crabmeat chipotle. A Paul-level of spicy bronzed salmon is just so-so.

Copyright: Excerpted from Frommer's New Orleans 2009, (c) 2008, Wiley Publishing, Inc.

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