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Cajun cookin’ New Orleans style

Thousands of fun-starved folks from across the country flock to New Orleans every year for Mardi Gras – the day before the beginning of Lent – which is filled with booze, food, beads and all-out debauchery.

Dubbed “Fat Tuesday,” the week-long celebration has only a single drawback – it isn’t every day of the year. As Americans, we work hard and deserve to apply “fat” to any day of the week we please. That is why Bourbon Street in Bayside is so roundly applauded and appreciated.

Only top quality New Orleans cuisine will suffice when a Cajun crave hits, and Bourbon Street has the food and the atmosphere to satisfy patrons. Chef Joseph Cannella is the man in charge of the Cajun American menu, in which he infuses his own unique tastes and creativity.

Bourbon Street’s appetizer options are distinctive for their originality and robust flavors. First, Chef Joseph served up southern fried shrimp with a savory crab and corn bisque – the bisque was thick and acted as a delicious dip for the superbly fried shrimp.

The crab cakes are another alluring Bourbon Street starter. The cakes are almost all crab – with luscious lump crab meat packed in with a unique blend of spices. To go with the crab cakes, Chef Joseph whipped up a chunky mango salsa that was both sweet and savory. Other appetizer options include calamari, chicken wings, mussels, sliders, blackened shrimp and more.

Soup and salad is also worth a try at Bourbon Street, as they offer French onion soup, lobster bisque, a soup du jour and no less than nine salads. The salads are massive, with a wide array of ingredients including goat cheese, dried figs, pecans, cranberries – and even one served with an 8 oz. steak.

For entrees, Bourbon Street has everything from burgers and wraps to pastas and steaks and seafood – all with a distinct New Orleans flair. The house specialty seafood gumbo screams French Quarter and is loaded with Andouille sausage, shrimp, scallops, clams and mussels served in a spicy brown sauce.

Steaks at Bourbon Street are tantalizing and mouthwatering tender traps. The Bourbon Street Steak is topped with bleu cheese and a heap of fried onions – but on this day, the chef’s whimsy compelled him serve a cut of steak topped with a maple-molasses-pecan-bacon concoction that turned the flavor dial up to 11. Chef Joseph is truly an original – and his dishes are nothing short of inspired excellence.

For an uninhibited New Orleans experience right here in Queens, get down to Bourbon Street for some Cajun charm.

Check out their web site for information on nightly specials including happy hour, ladies’ night and Tuesday’s lobster clam bake night.

 

Bourbon Street

40-12 Bell Boulevard

Bayside, NY 11361

Tel: 718-224-2200

Fax: 718-224-7081

www.bourbonstreetny.com

Hours: Sunday through Thursday, 12 – 11 p.m.

Friday and Saturday, 12 p.m. – 12 a.m.

Sunday Brunch, 11:30 a.m. – 3 p.m.

Full bar open until 4 a.m. everyday

Take Out

Delivery

Reservations

All Major Credit Cards Accepted

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