The bold spices used in the boil make for great eating. In the hands of a less-skilled chef, the flour roux could easily taste pasty. This one is rich and subtle with an undertone of cayenne pepper. The kitchen's talent also shows in the Southwestern items. Skip the lettuce and tomato.
Chipotle mayonnaise completes the composition.
Sandwiches include a good creamy potato salad or broccoslaw, a slightly spicy slaw of broccoli stalks. A daily special of fresh halibut with mushroom gumbo was less successful. The firm halibut had a subtle flavor but absorbed nothing from the gumbo. The culprit was the jambalaya, whose vinegary flavor overwhelmed the lamb. Still, the Cajun items alone rank as the best around.