Did what, you are asking. (OK, so you’re not asking. Allow me a little literary license, folks.) We waited until the end of our stay in Lafayette before eating at Steve and Pat’s Bon Temps Grill.
“’It was kind of a whirlwind of a taste and decision process…. Everything was tested out in Steve’s kitchen in Youngsville.’
“Whatever the brothers worked out in those early days came together well, for there’s always a crowd…. Much of the menu…veers from Louisiana comfort food to more sophisticated fare. There’s the crawfish pot pie, for instance, a large homemade pastry filled with…crawfish étouffée, and the apple and tasso-stuffed pork chops served with the restaurant’s signature fried sage sweet potato mash” (Cheré Coen at myneworleans.com).
The restaurant has what I describe as a “Cajun cabin” atmosphere with a metal corrugated roof,
I had seen a photo of the Seafood Creole Cobb Salad (sautéed lump crabmeat and shrimp, mixed greens, cherry tomatoes, Applewood smoked bacon, cheddar, boiled egg, and red onion with house-made Creole ranch dressing), and it looked delicious. But I wanted more than salad. But the Mesquite Grilled Meatloaf (mesquite grilled southern style meatloaf served over a bed of our red hot potatoes) sounded like too much.
We both started with cups of the day’s soup—potato, chicken, and spinach.
The soup was accompanied by a basket of garlic bread, and if you look closely you can see the little bits of chopped garlic. No garlic powder used here.
The dish contained two skewers of five shrimp each that had been glazed with sweet chili honey butter and mesquite grilled. The glaze gave the shrimp a little bit of heat and a little bit of sweet and the grilling caramelized the sugars in the honey which produced a mild charred taste. And, since we are in Louisiana, the shrimp were perfectly cooked with that slight snap when first bitten into.
After having been disappointed so many times before, it was with some apprehension that I decided to order the Jumbo Lump Crab Cake appetizer as my main meal. Was this a good crab cake? No, it was an exceptional crab cake.
As I have said in the past, the Baltimore-style cake has always been my gold standard. But I admit that if you put a Baltimore crab cake and one of Steve and Pat’s crab cakes in front of me and and told me to chose just one, I’m not sure which I would select.
So little time. So many meals uneaten. And this is a restaurant with a menu of endless possibilities. A true 5.0 Addie experience.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.
*A satsuma is a small seedless member of the citrus family. It is sometimes called a satsuma mandarin, since it closely resembles the mandarin orange. Satsumas are sweet, hardy, and easy to grow, making them a popular citrus cultivar around the world. In season, they can be found at many grocery stores, and enterprising gardeners may want to experiment with growing satsumas on their own (wisegeek.com).