Cuisine:

• Cajun
• Creole
• Sea food
• Catering

K-Paul's Louisiana Kitchen Description:
While legendary Cajun chef Paul Prudhomme is still firmly in charge of the operation at the restaurant that made him famous, his lieutenant, Paul Miller, is executive chef and at the helm in the kitchen. Like Prudhomme, he is a native of Opelousas, Louisiana, and he turns out Creole fare worthy of the master's stamp. Hallmarks of this menu include super-rich sauces, the definitive blackened fish and beef dishes, country-style roasted duck with rice dressing, intensely seasoned, roux-thickened gumbos, properly fried crawfish tails, and such desserts as a classic bread pudding and a sweet potato-pecan pie with a big dollop of Chantilly cream. Crafting a wine list for this food is difficult, but the list recognizes that big flavors require big wines to stand up to them. Plus, there's a smart list of Champagnes and sparkling wines to act as palate cleansers for Prudhomme's robust fare. Service has lost the haughty edge it once had, and the legendary queues outside have been shortened considerably since the restaurant started accepting reservations. The two floors are spiffily lined with bare brick, framed wall art and gleaming wood floors. The balcony and enclosed patio can be delightful in good weather.


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