“I don’t care if I make a nickel so long as I don’t lose a dime.”
But more on that later.
The purpose of our visit to Lake Arthur, LA, was to have lunch at the Regatta Restaurant—another place recommended by our new friend at the Lafayette Convention and Visitors Bureau.
The restaurant’s website reads: “Regatta serves a wide variety of delicious fresh seafood, steaks, pasta and traditional Cajun fare—all in a fun, family-friendly atmosphere. Here you’ll experience the true spirit of Louisiana’s culture combining fabulous food, good times and the great outdoors… Owned by local entrepreneurs Greg and Tressa Trahan, Regatta was inspired by their memories of past good times on Lake Arthur and built for the betterment of the community…” (regattarestaurantla.com).
The Regatta sits on piers jutting out into Lake Arthur and can be reached by land, sea, and air. (Yes, you can tie up your float plane.)
We had arrived with a game plan—share three appetizers and one dessert. We knew that two of the appetizers would be the Crab Cake Mermentau (two lump meat crab cakes served with a remoulade sauce) and the Kubuki Shrimp which were described on the menu as “Kick A** Shrimp” (large shrimp wrapped in won tons and fried and covered with a sweet/spicy sauce).
Our platter arrived! First, I have to say upfront that there was nothing on this plate that I didn’t love—including the house-made tartar/remoulade sauce that tasted of chopped pickle, lemon, and Cajun/Creole seasoning. In fact, Chuck who is no big fan of traditional tartar sauce raved about this.
And the waffle fries? When Chuck ordered them as our side, Nicole told him that the plate would come with these fries as kind of a garnish. Well, the large portion—hidden by the catfish—would have been plenty. His side came home with us for a later meal. (Chuck: “Note to self: Listen to your server.”)
To finish our meal, we shared (on the recommendation of Nicole) a large slice of the house-made bread pudding with praline/pecan topping and bourbon butter sauce.
To review the role of Adler and the Addie rating system, read the November 14, 2011 blog.