By that I am not talking about age. I mean that, while we have only known Johnny and Coatney Raymond since mid-May, it seems we have known them for a long time.
Johnny and Coatney, along with David Buck, own Buck & Johnny’s Restaurant in Breaux Bridge (about ten miles east of Lafayette), a restaurant that is a little bit Cajun, a little bit Italian, and a whole lot friendly.
"The ambiance of the old Domigues Motors building has been maintained through oil can light fixtures and old tin signs that hang throughout the two-story building offering a unique dining experience. The addition of a loft, a balcony and a patio adds to the homey atmosphere for a family night out, a special occasion or a romantic dinner for two” (lafayette.backpage.com).
On our first post-surgery stop, we arrived just as Johnny and Coatney were leaving for the day. But we were in the more than capable hands of Erin, a young woman that Coatney is grooming to assist her in the restaurant’s day-to-day operations.
Both of us were in a pasta frame of mind on that visit and both of our pasta selections included a small salad. Chuck selected the house green salad with very crisp romaine, tomatoes, red onion rings, grated parmesan cheese, and a delicious house-made ranch dressing.
I was sure that Chuck was going to order the Fresca (fresh basil, garlic, cherry tomatoes, olive oil, parmesan and, herb butter) over Angel Hair, but he surprised me and chose the Fettuccine Alfredo.
I really don’t know the difference between andouille and chaurice, but I am sure that upon tasting each a Cajun would know which is which. Chaurice is a “very spicy, hot Creole pork sausage. Made with pork butt or shoulder. Seasoned with onion, garlic, cayenne pepper, chili powder, crushed red pepper, salt, ground red pepper, thyme and parsley. It is similar to Spanish ‘chorizo’ sausage” (food.com).
Time for dessert. With my mouth ablaze (Did I mention how spicy my pasta was?), I had one of my very occasional brainstorms. If we are having the bread pudding, why not get a scoop of ice cream with it?
A week later we returned. This time Johnny and Coatney were in the house, but since they were involved in a high-level business confab, we only had a few moments to talk with them.
We started with an order of Johnny's Drunken Shrimp which are marinated in Abita Turbo Dog beer.
Today was pizza day and we ordered the large cheese (light on the cheese) and sausage pizza.
We began with an order of the Crabmeat Crostini—four toasted bread rounds topped with a crab and breadcrumb mixture. This came with a cup of lemony and peppery remoulade—the remains of which I brought home with me. (These were so good that my photographer forgot he was supposed to take a photo before taking a sample.)
We will soon be bouncing our way west and for most of the trip our layovers will be for one night only which will leave us with not much time to investigate restaurant options. Where will our next pizza come from? Better take advantage of the opportunity presented now.
So we indulged—perhaps even over indulged—in two twelve-inch pies,
Before we left, Coatney introduced us to Kim, an Irish documentary film-maker.
As we left, Kim was interviewing Johnny so we only had the chance to wave our good-byes. We’ll see you next year for more 5.0 Addie eats and more 5.0 Addie hospitality.
To review the role of Adler and the Addie rating system, read the November 14, 2011 blog.