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 […]
Cajun in Dallas Observer
Showing 23 - 31 of 31
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 […]
Executive chefs Michelle Carpenter and Terance Jenkins, along with their teams, are creating some magical contemporary Cajun cuisine in North Oak Cliff. Michelle was born to a Cajun father and a Japanese mother and named the restaurant after her “Mammaw” (grandmother) Beatrice. She always dreamed of opening a second restaurant as a way to honor […]
advertisement
This locally spot is owned by a native of Louisiana who is also the chef. Everything is made from scratch, even the remoulade sauce. Try a soft-shell crab po’boy and a cup of jambalaya, but be sure to save room for the beignets. They also have muffalettas and fried green tomatoes.
