Opened its doors August 11, 2003. The restaurant started as a 1000 square foot facility with seating of 24. In 2007 , obtained a beer and wine license. In 2008, expanded to 2000 square feet with a bar and full liquor license and seating of 55. New kitchen equipment was added including a six-burner range and broiler along with a fryer and dishwashing machine. The theme of the restaurant is New Orleans Mardi Gras. We specialize in seafood and Cajun cuisine. It is open seven days a week including a jazz brunch one Sunday a month. The hours of operation are from 11 am to 9pm Monday through Thursday, 11am to 10pm Friday and Saturday and 12pm to 2:30 pm and 5pm to 9pm on Sunday. It employs a head chef, two cooks, two dishwashers and four server / bartenders.
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