Chef

Benjamin Thibodeaux

"There’s a bunch of new burger places in the city and they’re all pretty damn good but there’s just something about these grilled patties and the way they dress the warm, lightly toasted bun, and American cheese of course. Cool short order experience to boot!"

"I totally embarrassed my wife here by ordering fried shrimp, which they’re known for, on TOP of the roast beef, dressed like a shrimp po-boy. The ladies behind the counter all reply, “Who eats that? I don’t even know what to charge for that! Some people!” I didn’t care because it was so good. Two months after my delicious lunch of disdain, there it was, a piece of paper taped to the hood vent: “Surf and Turf Po-Boy.” There was not a paper next to it that said, “Designed by Ben Thibodeaux.”"

"Layers of chopped tuna and yellowtail with tons of masago, black tobiko, wasabi tobiko, rice with spicy mayonnaise and eel sauce topped with a raw quail egg. I'll eat in one sitting—not even kidding."

"I get the Jammer's "O"riginal pizza with an Abita Amber at Theo's. It's a killer pizza: super crispy crust, ham, banana peppers, goat cheese, and mozzarella."

"This is the best un-fried seafood platter I've ever had. Two to three different baked oysters, a little shrimp and tasso cornbread, and local fish sautéed just right, all topped with shrimp, crabmeat, and a great sauce that changes up every now and then. So great! Get it with a Sazerac."

"This really is the only place in town I eat black drum just because they do such a great job at it. A nice, big filet is topped with an excellent brown sauce of jalapeños, garlic, and shrimp. It's so simple and just delicious! Order it with a Sazerac."