It's one you have to eat right away. In the bar, Rita's main area of responsibility, the beverages have a Southern aura, too. Dixie beer is a mass-produced brand but they have microbrews, too, such as Mississippi Mud and Black and Tan beer. Mint juleps and Hurricanes are available, as are wines that can be chosen to enhance the flavor of the Cajun meal. Thirty-five sketches by Cajun artist Floyd Sonnier decorate the walls.
Fishing nets serve as dividers in the dining area.
In the kitchen, cook Matt Metzerott tries to time all the dishes so that one is not cooling while the other is still cooking. He garnishes heated plates with parsley after he has flipped blackened swordfish, catfish and shrimp on the grill. Appearance is important, he said, and the food should be hot when it arrives so the full measure of pleasure can be taken from the aroma. There is one customer comment that Rita said can make her evening. Use of this site signifies your agreement to the Terms of Service .