The feel is neighborhood roadhouse, the food by way of New Orleans and Cajun country. That means oysters several ways (we like the Bienville, baked with cream sauce); Acadian shrimp barbecued with butter and pepper; fried catfish smothered with shrimp étoufée; a spicy, creamy corn maque choux; and bananas-Foster cake with warm caramel sauce and a scoop of vanilla ice cream.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
