A perennial winner of the Observer‘s “Best Cajun” honor, Alligator Caf
Cajun in Dallas Observer
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At Alligator Cafe our goal is to provide the best Dallas Cajun and Creole food, made from scratch, to the most important people in the world. – Our Customers
When you enter Bongo Beaux’s, you’ll hear sounds of accordions and fiddles from the Zydeco music playing in the background and see gold, purple, and green accents all over the place. The stuffed raccoons playing a serious game of Bourré are an awesome addition. And the most eye-catching piece of décor is the giant mural […]
Kay Agnew and her daughter, Margaux, opened Bridge Bistro in the Design District in 2012. Kay has been part of the Dallas dining scene for more than 25 years. She opened Margaux’s (named after her daughter) in 1985 and moved around a few times (eight to be exact). Bridge is an updated version of Margaux’s […]
Big Easy transplants the McGuinness clan opened Dodie’s in 1989. They serve family-inspired recipes that are a gumbo blend of Cajun and New Orleans cuisine. Expect mudbugs and shrimp in all their permutations and several po-boy options, such as catfish, atop checkered tablecloths. It’s got all that, plus families, surrounded by a mishmash of beer […]
Big Easy transplants the McGuinness clan opened Dodie’s in 1989. They serve family-inspired recipes that are a gumbo blend of Cajun and New Orleans cuisine. Expect mudbugs and shrimp in all their permutations and several po-boy options, such as catfish, atop checkered tablecloths. It’s got all that, plus families, surrounded by a mishmash of beer […]
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Deep Ellum has had its share of Cajun- or Creole-inspired restaurants over the years. But The Free Man, opened in the summer of 2011 by John Jay Myers, has a formula that might make the bar and restaurant a Dallas mainstay. The dinner service, which features traditional Louisiana dishes like jambalaya and gumbo, is accompanied […]
The real headliner here is the turkey leg. The basic leg smoked and seasoned generously is a great place to start for your purists, before moving on to the stuffed options. Exquisitely Creole-seasoned and smoked to tender perfection, it is glorious. Granny’s also has a mind-blowing smoked turkey leg stuffed in creamy mac and cheese […]
Mac’s is more grill than bar, but the pub side of this American-style eatery draws a local crowd for preparty weekend dinners or early nightcaps during the week. Since 1987, a black stone-top bar, ornate dark wooden shelving and a few tall round tables have afforded the neighborhood regulars a spot to catch the game […]
Owner Kay Agnew and staff serve refined Cajun/Creole-style food in a polished setting, albeit one with an industrial sensibility, due to its location in a design center and ample metalwork. The restaurant is awash in a red, black and white color scheme, with a large canvas of roses on one wall. It’s mainly a lunch […]
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Spelled simply, Cajun is an exquisite teetering act between spicy ferocity and the freshest raw materials. Nate’s executes this balance with the effectiveness of a sturdy swamp cooler. The kitchen sweats smoky spice fog that hovers and haunts the spaces between the beer signs as it bubbles massive portions of unrivaled richness. You’ll find big […]
Like all Pappadeaux locations in the family-owned Pappa’s chain, this one serves swimming-yesterday fare. There’s a little of everything under the sea — clams, oysters, shrimp, catfish. Steak and chicken are included to round out the kitchen’s offerings. The fresh-food philosophy extends to the tartar sauce, which is made from the house mayonnaise. As is […]
Like all Pappadeaux locations in the family-owned Pappa’s chain, this one serves swimming-yesterday fare. There’s a little of everything under the sea – clams, oysters, shrimp, catfish. Steak and chicken are included to round out the kitchen’s offerings. The fresh-food philosophy extends to the tartar sauce, which is made from the house mayonnaise. As is […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
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We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]
We look at it as the poor man’s Pappadeaux, with humbler aspirations and much humbler prices. Funny thing is, the more we go there, the more we like it; it’s gotten to the point where we’d rather sit at a tin-topped table at Razzoo’s than wait in line at Pappadeaux. The blackened tilapia fillet, for […]