1211 W. Pinhook Rd.
Lafayette, LA 70503
Brothers Steven and Patrick O'Bryan grew up together in Louisiana. They always had a love for food, especially authentic Cajun cuisine! They enjoyed spending time with family and friends as well, which is what led them to open up their first restaurant, Bon Temps!
Bon Temps Grill has allowed Steven and Patrick to combine all of their favorite things: delicious food and great times with friends and family! Bon Temps Grill is known as the neighborhood grill where friends and family can go for a good time.
Steven and Patrick wanted to make sure they were able to offer their authentic cuisine to any in Lafayette or the surrounding area that was hosting a large event or reception. Bon Temps Grill offers a large pan pick up, off-site catering, and they even host group events, receptions and parties on certain occasions.
Steven and Patrick thoroughly enjoy spending time at the restaurant, bringing smiles to their customers faces! Whether you live in the area or are just passing through, stop by and let the good times roll!
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