From the restaurant’s website:
“In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. … Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting, new American and international dishes."
Reservations suggested. Full bar. Serving deli-style lunch Thur–Sat, dinner Mon–Sat. Closed Sun. Sometimes open on Sundays during special events in New Orleans. Call for information.
The Times-Picayune: Top 100 Restaurant, 2010
Where Y'At: Best Cajun Restaurant, 2010 readers' poll
Zagat 2011: 26 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
“Chef Paul Prudhomme’s French Quarter restaurant “started it all”—especially the craze for blackening and bronzing seafood and meats. Unlike days past, when patrons had to patiently wait in line, the restaurant now accepts reservations. The commitment to culinary excellence remains the same. According to Executive Chef Paul Miller: ‘There are still no freezers in the restaurant and only the freshest ingredients of the highest quality are used. This is why we change our menu daily.’”
— offBeat magazine
“Chef Paul Miller upholds the traditions of legendary founder Paul Prudhomme. Louisiana drum is blackened in a cast-iron skillet and served with drawn butter, potatoes and a vegetable. At lunch, the fried oyster po-boy is served with oyster mayo.”
— Gambit Weekly
From the restaurant’s website:
“In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today. Diners are especially pleased to learn that K-Paul’s Louisiana Kitchen now takes reservations. … Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting, new American and international dishes."
Reservations suggested. Full bar. Serving deli-style lunch Thur–Sat, dinner Mon–Sat. Closed Sun. Sometimes open on Sundays during special events in New Orleans. Call for information.
The Times-Picayune: Top 100 Restaurant, 2010
Where Y'At: Best Cajun Restaurant, 2010 readers' poll
Zagat 2011: 26 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
“Chef Paul Prudhomme’s French Quarter restaurant “started it all”—especially the craze for blackening and bronzing seafood and meats. Unlike days past, when patrons had to patiently wait in line, the restaurant now accepts reservations. The commitment to culinary excellence remains the same. According to Executive Chef Paul Miller: ‘There are still no freezers in the restaurant and only the freshest ingredients of the highest quality are used. This is why we change our menu daily.’”
— offBeat magazine
“Chef Paul Miller upholds the traditions of legendary founder Paul Prudhomme. Louisiana drum is blackened in a cast-iron skillet and served with drawn butter, potatoes and a vegetable. At lunch, the fried oyster po-boy is served with oyster mayo.”
— Gambit Weekly