Discover “Swamp Edge” cuisine in an urban Cajun atmosphere. Cajun and Creole cuisines have a long history in Louisiana. Some academics recognize a distinction between the two in origin, but as we can attest a number of restaurants feature dishes with both Cajun and Creole elements. For those not yet accustomed to Cajun and Creole food, below are some terms you may encounter on our menu.
Neighborhood Grill and Bar
You could call us a steakhouse or a seafood restaurant, our menu is full of steak and seafood offerings, but we like to think of ourselves a unique neighborhood grill and bar where strangers become friends, and friends become family.
We suggest trying one of our unique mesquite wood grilled menu offerings, such as Apple and Tasso Stuffed Pork Chops, Grilled Tuna BLT, or choose from our daily selection of grilled fish topped with one of our savory house-made sauces.
Happy Hour with Local Craft Beer on Tap, Gator-Tinis & More
You should also swing by after work and relax with a Gator-Tini, glass of wine or one of the local craft beers we have on tap. We have some great local craft beers available, brewed right here in Louisiana and built to pair well with our menu items. First there is Abita Amber, which has a smooth, malty, slightly caramel flavor and a rich amber color. Then we have Canebrake, which is a refreshing wheat style brew with notes of sugarcane, honey, spice, and citrus on the finish. Our third local craft brew is LA 31 Biere Pale, which bronze colored with a biscuity malt center, herbal hop flavors and a gentle, mellow bitterness. This beer is crafted to enhance the unique cuisine and lifestyle of South Louisiana. (Descriptions were adapted from beer websites). So swing by Bon Temps Grill because we’re a neighborhood place for friends and family to share in Good Times.
Some Bon Temps Terminology:
Andouille: A lean, spicy Cajun pork sausage, often used in gumbos and jambalaya dishes. Try it! We serve an Andouille Gumbo.
Blackened: A method of cooking where the menu item is covered with spices and quickly seared in butter in a cast iron skillet, aiming for a crunchy coat. We have several blackened entrees for you to try.
Boudin: A seasoned Cajun sausage made of pork, rice and spices. There are many variations. We serve Bon Temp Sausage & Boudin Board.
Bread Pudding: Traditional dessert made from yesterday’s bread. The loaf is soaked in custard and baked to golden brown. Ours includes Banana’s Foster!
Crawfish: Tasty freshwater crustaceans, also known as crawdads are often used in dishes like gumbo and etouffee.
Gumbo: A rich Cajun stew often thickened with Okra. Ours uses spicy Andouille sausage.
Tasso: Thinly cut, seasoned, smoke cured ham, which is used for seasoning in beans, gumbos and vegetables. We pair ours with shrimp.
Etouffee: Typically served with shellfish over rice, the dish employs a technique known as smothering, a popular method of cooking in the Cajun areas