You might think that Boudreau's is the name of some Bourbon Street joint in New Orleans, but actually, it's a local hangout.
Located on East Rio Road, Boudreau's is an interesting mix of a bar, nightclub and homey restaurant. It is admirable for a restaurant to take on so many roles, and it definitely feels multi-functional. A fish tank and bubble gum machine greet you as you enter the Cajun-themed restaurant. Behind the parquet dance floor hangs a large American flag and everything, including the bar, is covered in cobwebs.
No, the eatery is not in disrepair. Rather, Boudreau's is decorated charmingly for Halloween, and you get the feeling it probably decorates for all of the holidays. Lit Jack-o-Lanterns rest on the bar and plastic spiders perch in the cottony cobwebs over the booths.
Boudreau's even puts forward a new face from night to night, as various live entertainment performs for diners. We went on Tuesday, presumably the "slow night," so Zydeco and southern rock played over our heads with a healthy dose of Wilson Pickett mixed in for good measure.
Like every section of the menu, there is a good range of choices. Most of the appetizers are standard fare for any bar and grill, but the two newest selections tend to be more reminiscent of the Cajun theme that pervades the establishment. Those looking for adventure might try the gator bites ($5.95), deep fried balls of alligator, andouille sausage, Tasso ham and minced veggies served with mustard and celery. Like the alligators themselves, these Cajun hushpuppies have quite a bite, but they are a good spicy option.
The Cajun quesadillas ($5.95) are the best appetizer choice. A blend of cheeses layered between fresh tortillas and filled with mysterious "Cajun spices," spicy Andouille sausage and Tasso ham. Served with sour cream or salsa, the quesadillas are stuffed with meat instead of the usual focus on vegetables, but the combination works and provides a perfect beginning to a meal.
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Shrimp Orleans ($10.95) is a generous portion of large gulf shrimp fried in basic breadcrumb batter. Served with tartar and cocktail sauces, the shrimp are well prepared and come with a choice of a baked potato, french fries or mashed potatoes. The accompanying vegetables are somewhat soggy and pre-cut, giving away the fact that they had done some time in a freezer before arriving on your plate. The vegetables were prepared with a mildly spicy glaze, but the chef would have been better off serving fresh steamed vegetables with no extra flavoring.
Prepared either blackened or fried, the Catfish Louisiana ($9.95) consists of a marinated fillet topped with roasted pepper, corn and tomato relish. Also served with your choice of side items, the blackened catfish bears the weight of too much spice, even for Cajun cuisine. There is no real way to describe the fish because one cannot taste it among the pepper.
The french fries suffer the same fate. Pre-sliced and frozen, they are unbearably salty. One side item, the mashed potatoes, which Boudreau's makes from scratch, is prepared very well, however. The Bourbon Street chicken ($9.95) is one of the most popular entrees and is a breast of chicken marinated in bourbon brown sugar and mustard coated in a crunchy pecan breading.
The Mississippi mud pie ($4.95) is a slice of chocolate cream cheesecake in an Oreo cookie crust served with chocolate sauce and lots of whipped cream. So much, in fact, that at first it appears they just served you a heaping plate of whipped cream. The pie is worth the dig, and is a pleasant dessert, although not exceptional. It's a good way to get a large amount of chocolate and cream filling into you fast.
Just like the pie, the Bananas Foster ($5.95) comes in a serving big enough to share with the whole table. A typical dish of the Deep South, fresh sliced bananas are flamb
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