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.
Dec 27, 2013
An absolute delight to dine here. Made reservations far in advance. Full courses were exquisite. Left a lingering aftertaste that one didn't want to go away! Wait staff was SO accommodating. We celebrated a birthday and little bday mylar table sprinkles were waiting for us, along with a bday dessert enough to feed 4 or more of us! Svai fish was incredible. Froglegs the size of Olympic sprinters! Blackened steak outta the park, and ... yes, all
of it was incredible.