It's a party venue, first and foremost. A row of frozen drink machines line the downstairs bar like a bank of old IBM mainframes. Paper mache alligators hang from the rafters. A piano player pounds out corny covers nightly starting at about 9. Shiny red bar stools mix with cafeteria-quality tables and chairs for the seating.
Service is friendly but can be a bit harried when revelers are aplenty on weekends.
The food is traditional bar fodder mixed with Cajun and Tex-Mex specialties. It's mostly decent to good. Tiny grilled shrimp, andouille sausage and red beans were topped with Monterey Jack and cheddar cheeses, pico de gallo and sour cream. It wasn't greasy, and the Cajun-spiced meats fit surprisingly well with the cheeses. Beer-battered onion rings were a tad underdone but still munchable.