[category]
[title]
A rotating roster of Southern and New Orleanian staples has kept this tiny, bustling space packed with Yanks for 25 years. The chalkboard menu lists the go-to jambalaya, a fiery stew packed with ham, chicken and sausage, alongside more ambitious entrées, like blackened or cornmeal-fried catfish. The always-packed weekend brunch—featuring bayou eats like andouille sausage–stuffed omelettes—draws a crowd, so be warned: The wait is more Noho than Nola.