From the restaurant's website:
"In September 2005, the owners of DC Coast, TenPenh, and Ceiba launched their newest restaurant, Acadiana, capturing the true spirit of Louisiana — a serendipitous blend of Old World traditions and New World resources. Chef Jeff Tunks, who worked in New Orleans over a number of years, has a strong affinity for the cuisine of the Gulf region, and his menus at Acadiana reflect the bounty of Louisiana, in the finest of seafood and premium meats. ... The dishes represent various cooking techniques from the colorful ethnic areas spanning southern Louisiana, serving up the rich and complex flavors: the roux, the rémoulades, the bisques, and the étouffées for which the region is known and savored."
Kids' menu. Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 11 am–2:30 pm.
"Where Acadiana succeeds is in meeting the bayou on its own terms. Tangy thick-cut fried green tomatoes boast a surprisingly delicate, lacy coating, and the shrimp rémoulade is given an extra shot of ketchup, a coy reminder of the source of the tomato's sweetness."
— Todd Kliman, Washingtonian
From the restaurant's website:
"In September 2005, the owners of DC Coast, TenPenh, and Ceiba launched their newest restaurant, Acadiana, capturing the true spirit of Louisiana — a serendipitous blend of Old World traditions and New World resources. Chef Jeff Tunks, who worked in New Orleans over a number of years, has a strong affinity for the cuisine of the Gulf region, and his menus at Acadiana reflect the bounty of Louisiana, in the finest of seafood and premium meats. ... The dishes represent various cooking techniques from the colorful ethnic areas spanning southern Louisiana, serving up the rich and complex flavors: the roux, the rémoulades, the bisques, and the étouffées for which the region is known and savored."
Kids' menu. Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 11 am–2:30 pm.
"Where Acadiana succeeds is in meeting the bayou on its own terms. Tangy thick-cut fried green tomatoes boast a surprisingly delicate, lacy coating, and the shrimp rémoulade is given an extra shot of ketchup, a coy reminder of the source of the tomato's sweetness."
— Todd Kliman, Washingtonian