About Us

Web side dish sauces and condiments sauces tartar sauce you’ve made the seafood, now you need a great tartar sauce. Are you a seafood lover looking to elevate your dining experience with the perfect tartar sauce? He met people who would remain committed to the restaurant, like manager Patricia Jones, who runs the restaurant’s tartar sauce production and has worked with the Chapman family for generations. Perfectly crispy, visitors traditionally dip their stuffed shrimp in the classic creole tartar sauce.

The Foolproof Holiday Fudge Recipe Anyone Can Make!

It was the most well-known version of the restaurant, according to Damien. Damien’s great-great-great uncles, Jack Harris and Van Freeman, founded the storied restaurant. Damien opened Orlandeaux’s—the latest incarnation, with a “French twist” on the name—in 2021, in the old location for Smith’s Cross Lake Inn, which had been a white-owned restaurant and inn. Some know it as Freeman & Harris, some Pete Harris Café; at one point it was called Orlando’s, in honor of Chapman’s father and the restaurant’s fourth-generation owner, Orlando Chapman Sr.

One Class At A Time

The café is situated by a lake, providing a lovely view while waiting for a table. Locals recommend it for delicious dishes like gumbo, cornbread, boudin balls, beignets, Stuff shrimp, and shrimp and grits, which are often described as amazing. Wonderful food Wonderful service Best food to eat when in Shreveport!!! After spending nearly 20 years in the restaurant industry, I am not easily impressed, but I was impressed here. We spent a week in Shreveport and wanted to make sure we got some Creole food for at least one meal.

Seafood Gumbo

• Swamp water is a great drink to kick things off as well as the zydeco shrimp!
• Its combination of exceptional food, personalized service, and inviting atmosphere makes it a top choice for any special occasion or a night out to remember.
• It’ll be the last thing you fold into the stuffing after it’s been made.
• When the restaurant was at Lawrence and Travis (now Pete Harris Drive), it stood in St. Paul’s Bottoms, a bright spot in a red-light district with a deeply complex and layered history.

Web just mix together mayonnaise, chopped dill pickles, green onions, fresh dill, honey, soy sauce, pickle. “Our float’s theme is Louisiana Saturday Night and we’ll bring all that food, fun, and music to transform a Wednesday in Pasadena,” said said Lieutenant Governor Billy Nungesser. Chef Chapman is committed to staying at the heart of the Black community and making sure Orlandeaux’s remains a destination where visitors can experience Shreveport-Bossier’s rich culture and history, notes VSB. He is an incredible ambassador for Shreveport-Bossier, and visitors leave his café with more than a great meal – they leave with a piece of our story,” says Stacy Brown, President and CEO of Visit Shreveport-Bossier (VSB).

The Wellness Cottage, said Strickland, has been set up home-style, and it’s perfect “if you have a pet that’s really afraid of going to the vet. What started as a small local veterinary clinic has grown into a regional center with a reputation for advanced technology and medical care for pets. For more information, visit shreveportsandwiches.com.

While it’s known for everything from its iconic stuffed shrimp and fried catfish to bullard seafood the gumbo and smothered chicken, no meal is complete without its creamy, tangy signature Creole tartar sauce. Founded by Eddie Hughes in 1978, Eddie’s Seafood & Soulfood began as one of the Black-owned cafés, diners and plate lunch houses in Shreveport offering the local delicacy of stuffed shrimp. Though these restaurants offer expensive rates or longer waiting times, the exquisite food and ambiance are worth the price. Organized by Visit Shreveport-Bossier, 318 Restaurant Week invites locals and visitors to savor exclusive dining specials and deals from participating restaurants that you can only get during this week of foodie fun.

The café fills up quickly, so arriving early is recommended to enjoy local specialties in a nice location with views of Cross Lake Bridge. Orlandeaux’s Café is a beloved restaurant known for its authentic southern cuisine. I love Creole cooking and this was my first time in Louisiana so my food expectations were high.

They come each fall, hundreds at a time, an incredible sight. Since the younger Jerry didn’t use the suffix “Jr.,” everyone in the restaurant quickly took to calling the father-son duo Big Jerry and Little Jerry. You can learn more about 318 Restaurant Week by clicking here, on Facebook and on Instagram @318restaurantweek_.