Fodor's Expert Review K-Paul's Louisiana Kitchen

At this comfortable French Quarter café with glossy wooden floors and exposed brick, chef Paul Prudhomme added "Cajun" to America's culinary vocabulary and started the craze for blackening, in which a fish fillet, coated with a thick layer of herbs and spices, is seared until dark. More than three decades later, many still consider a visit to K-Paul's essential for his inventive gumbos, fried crawfish tails, blackened Gulf fish, and sweet potato–pecan pie. Prices are steep, but servings are generous. A casual "deli" menu of sandwiches and plate lunches is offered at midday. Although Prudhomme no longer works in the kitchen, he still often greets guests at the door.