15 restaurants in Shreveport, Bossier City over 40 years old Food

Even in the face of challenges—including shuttered doors and financial setbacks—the restaurant has successfully reinvented itself yet again, without losing its original charm. 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. For Damien there was never a question about whether or not the restaurant would be sustained—its storied history mandated its endurance. “Managing a restaurant and running around as a teenager is one thing, but owning an almost-one-hundred-year-old business is a completely different thing.” His childhood memories are punctuated by working at the café with his father and grandfather.

Quick-Ship Gifts Every Holiday Host Will Love

• First opened as Freeman and Harris Café in 1921, it evolved into the Pete Harris Café and then Brother’s Seafood, which was operated by Chapeaux’s father.
• This time seats were available.
• Orlandeaux’s Café in Shreveport, LA is a family-owned restaurant that has been serving delicious Creole cuisine for over 100 years.
• Imagine waking up to waffles and pancakes for breakfast or coming home to a hearty meal after an exhausting day; that’s what this restaurant feels like.

Capers are known for their unique salty flavor, which pairs well with seafood dishes like fish and shrimp. The relish adds texture and depth to the sauce, making it a versatile condiment that pairs well with various dishes, particularly seafood. Get ready to impress your taste buds and guests with this Orlandeaux tartar sauce recipe! Today, I’m diving into the world of Orlandeaux tartar sauce recipes.

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We had a party of 13 and everything about this restaurant was perfect. From my family to the rest of Shreveport, we thank you for 100 Black History months of being a part and to continue to support us through our changes, through the struggles, through the ups and downs. “Shreveport has been a part of my family’s business for 101 years and just to say that so many people weren’t able to make it through this pandemic, it is a blessing. Now, Chapman owns the restaurant orlandeaux in which his grandfather once served others. Another full circle moment is the location he moved his restaurant to just recently.

Fried Shrimp Platter

Though these restaurants offer expensive rates or longer waiting times, the exquisite food and ambiance are worth the price. From fish and chips to grilled shrimps, there’s nothing quite as satisfying as a simple meal of fresh seafood that’s freshly cooked. Buy whatever seafood you want fresh and have a professional chef whip something up for you, and have the best lunch in Shreveport to remember.

The food, atmosphere, and staff truly captured the essence of a Cajun restaurant. The greens were perfectly seasoned, but the stuffed shrimp stole the show. We had mustard greens, gumbo and the stuffed shrimp plate. Chef Damien “Chapeaux” Chapman, a 2024 Louisiana Cookin’ Chef to Watch, continues this tradition with family recipes and fresh innovation. According to a news release from Visit Shreveport-Bossier, these dining experiences are memorable because they offer an intimate experience with the chefs and other food lovers.

Connie Robinson, a longtime stuffed shrimp roller for Freeman & Harris, went on to open C & C Café. Freeman & Harris Café’s signature stuffed shrimp likely debuted during the holiday season of 1958, when weekly advertisements for the restaurant in The Shreveport Sun first mentioned the new house specialty. Was he worried that other restaurants would watch the video and attempt to duplicate his family’s recipe and process? Big Jerry is a stuffed shrimp roller at Orlandeaux’s, which places him among an elite inner circle of employees who are entrusted to produce the restaurant’s most popular menu item. His brow is often furrowed with concern for a line cook who hasn’t shown up yet, a batch of tartar sauce that needs to be made, or the details of an upcoming party in the restaurant’s perpetually booked second-floor ballroom.

This ingredient adds a tangy and flavorful element to the sauce, enhancing its overall taste profile. This versatile herb adds a fresh and vibrant flavor to the sauce, enhancing its overall taste profile. Whether you’re a seasoned chef or a kitchen newbie, this informative guide will walk you through the steps to recreate this beloved condiment in your home. This homemade recipe promises to take your fish and chips game to the next level with its creamy texture and zesty flavor profile.

How Do I Store Tartar Sauce? How Long Will It Last?

Both men moved from the rural community of Campti, Louisiana, to the then-booming city of Shreveport, seventy miles to the north, sometime between 1910 and 1920. He pointed to a platter of four golden-brown stuffed shrimp on the table in front of him. “There’s a dozen people who are, right now, making this style of stuffed shrimp at their houses and selling them on the streets of Shreveport. Chapeaux’s late father, Orlando Chapman—a towering, mustachioed man who was known to sport an old-fashioned chef’s toque while cooking—always told him that only family members should be allowed to see the rolling process from start to finish. Stuffed shrimp rollers are respected not only because rolling is a lengthy and difficult process, but also because the practice has traditionally been passed down from one generation of stuffed shrimp cooks to the next.

There will also be one-night-only dining experiences for foodies. Diners can map out their week and see participating restaurants in the 318 Restaurant Week app. The event is organized by Visit Shreveport-Bossier, and invites people to get deals at participating restaurants that are only available during this week. “318 Restaurant Week showcases the heart and soul of our community—local restaurant owners,” said Stacy Brown, president & CEO of Visit Shreveport-Bossier.

His passion for our culture and commitment to our city is evident in every aspect of his work, and we are thrilled to see him representing us at such a prestigious event. The city says Johnson has used her talents on many of the state’s floats over the years. The owner of the beloved Shreveport-Bossier restaurant, Orlandeaux’s Cross Lake Café, will represent the area on the national stage at the 2025 Rose Parade. Once perfectly crispy, visitors traditionally dip their Shreveport-Style Stuffed Shrimp in the classic Creole Tartar sauce. Known as a “political fortress,” the restaurant has long been a center of community and activism. Orlandeaux’s Cross Lake Café holds a unique place in Shreveport-Bossier’s history, not only for its food but also for its role as a hub for civil rights discussions.

“Everyone is just here to celebrate the love we have of the community, the love we have for each other and the love we have for food.” I love a food latte and was recommended the Eastside latte and it was amazing. Delicious authentic food, generous portions, easy on the wallet, and the meal came with a view!!!