This 30-year-old landmark transports the palate to the French Quarter with 10 different po' boys including meatloaf, chicken fried steak and a list of seafood that comes fried or blackened. "My dad is from New Orleans. We have Louisiana roots," says Mel LeMane, who owns the place along with his family. "The menu is Southern cuisine with a little Louisiana plan. His uncle owned Campisi's in Dallas - the 1945 Italian institution and said to be Texas' first pizzeria - and it was all LeMane ever wanted to do. "My dad always wanted to be in the restaurant business and I was studying restaurant management at Texas Tech so we could open a business together." Thirty years ago, they did just that, opening first in an old Dairy Queen, with a menu that focused on home cooking, like the black-eyed peas his father won multiple prizes at the State Fair of Texas and growing the menu from there.
"Our gumbo is as good as it gets," LeMane says. "We use blue crab meat and real Gulf shrimp, Louisiana whites, the best shrimp you can buy. Or we like to butterfly them, lightly flour batter them and they're fantastic." New Orleans-style red beans and rice, fresh-baked jalapeño cornbread and blackened chicken breast over Cajun rice are traditional favorites, but let's just say you can't go wrong with the shrimp. "That's my number one thing to impress people with is the fried shrimp - I'm so proud to put that out," LeMane says. "I've never heard anyone say they're disappointed in the shrimp, not ever."