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K-Paul's Louisiana Kitchen

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K-Paul's Louisiana Kitchen Review

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.

    Restaurant Details

  • Credit cards accepted.
  • Closed Sun. No lunch Mon.--Wed.
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    K-Paul's Louisiana Kitchen Review

    K-Paul is fantastic. The food is so richly flavorful, full of knee-buckling sauces and spices. The staff can act a little more like you're lucky to be there rather than they're lucky to have you, but I've only been during JazzFest (big crowds), so they may be right! Try the Turtle Soup (yes, turtle soup).

    by carlindj, 3/9/10
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    Perfect Place to experience french quater food, life and atmosfere.

    The best meal I had in a long time, every time I come to NOLA I do have to Visit K-Pauls. Would like to recommend it, it is a treat. Try to get the balcony, cause they will have street music outside. And if you are lucky some time you might run into Paul himself. And also you have to order Blackened Louisiana Drum.

    by perica_kvrzic, 5/25/09
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    BAD SERVICE RUINS EXPERIENCE

    APPARENTLY K PAUL'S HASN'T RETURNED TO IT'S FORMER GLORY FOLLOWING HURRICANE KATRINA. THE SERVICE WAS BAD AND THE MANAGEMENT WORSE. AFTER 80 MINUTES WE FINALLY LEFT NOT RECEIVING OUR ENTREES.

    by Johnheff, 4/21/09

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