Cuisine:

• American
• Sea food
• Cajun
• Creole
• Others

Bayou Bob's Description:
This far inland, gambling on seafood and shoreline cuisine can be risky. But for the body craving a fresh crustacean, Bayou Bob's is a safe harbor---especially if the shellfish you seek is the crayfish. From December to July, Bob's serves up lofty platters of mudbugs so good they'd make the Neville Brothers sing. These critters are flown in fresh, doused with salt and cayenne and sent to the steamer. We wash 'em down with a chilly Dixie lager and a fried pickle. The rest of the year Bob's offers other treats for Big Easy fans who'll feel at home amongst the joint's fishing nets and Louisiana memorabilia. Blackened catfish is burned on the outside, moist and flaky within. The etouffée is a viscous country-style version, heavy on the roux and lean on the proteins, thick as Delta backwater. We save room for the bread pudding, a sandbag-heavy version swimming in a sugary whisky sauce. Okay, New Orleans natives may deem Bayou Bob's a less-than-perfect representation of the real thing, but so many miles from the Crescent City, we say Bob's is faux real. This location doubles as a choice spot for shots and bites for pre-concert Paramount-goers.


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