Try Burks in Ballard. Good gumbo, good bread pudding with whiskey sauce,good catfish, etc. Also try La Louisianne in West Seattle, especially good jambalaya (not hot enough for my taste, but they can make up for it) and unbelieveable pecan pie. They also do bananas foster, Brennan's style, if you can manage desert.
Seattle, WA
Cajun
Mike P. wrote: >Try Burks in Ballard. Good gumbo, good bread pudding with whiskey >sauce,good catfish, etc. Am I the only one who finds the food at Burks kind of bland? The okra on the tables rocks, but I'll get a big plate of something there and the entire time I'm thinking, "isn't Cajun food supposed to be really flavorful?" It's not bad, it's just that you want to compress the plate of food down into about half the size so the flavor-per-bite is higher. Chris
Yes Burks still has hot pickled okra on its tables. By the way you can buy a jar of it from them. I cant remember the brand name, but its packed in CHICAGO (how about that ?). La Louisianne's owner, Lionel, grew up in New Orleans, and you are right his food tends to lean to creole rather than cajun. His jambalaya is right out of the bayou though. It depends on which night you go there and Sunday is not a good night. There is a place on 1St Ave. And Vine in Seattle called Two Dagos From Texas. I haven't been there in several years, but if chef Randy is still there (he was one of the two owners) he puts out a jambalaya that will tear the top of your head off !! Enjoy !
You are right, but Burks (or any other restaurant for that matter) will accomodate your taste if you let your waitperson know what you want. Oftentimes, especially with hot or highly spiced dishes, the kitchen doesn't want to go full bore unless you convince them that is what you REALLY want. I mentioned in another response 2 Dagos.. They also made a Thai chicken that was pure heat. If the place is still owned by the same guys (they had a tough time a while back) the dishes there are not at all "shy" on heat or spice.