Boudreaux's on Main

[Robin Garr]

I heard about this place recently from a friend. New Orleans Cajun style food is the concept and is located in the old Petrus building on Main Street. That's all I know. Does anyone else have any information?

[Robin Garr]

I heard about this place recently from a friend. New Orleans Cajun style food is the concept and is located in the old Petrus building on Main Street. That's all I know. Does anyone else have any information?

I have not eaten there yet, but I've been put off, slightly, by fairly negative reports from a couple of foodies I trust. Of course it's early going ...

Here is a little detail on it: http://www.consuminglouisville.com/2009 ... -and-a.php

Louisville Business First also had a writeup on it not too long ago.

I haven't spoken with anyone that's actually been yet, however.

I have a coworker who went there last week and the ventilation system was broke. He smelled like seafood for the rest of the afternoon.

I've yet to go, so I'll hold off any judgments till I try it.

The new Restaurant is called "Boudreaux's".........

Not being nit-picky, but did they misspell "Bordeaux" or have we been misspelling it? Just curious.

[Robin Garr]

Not being nit-picky, but did they misspell "Bordeaux" or have we been misspelling it? Just curious.

We/you/us have been misspelling it. Not Bordeaux, either, but Boudreaux, pronounced in Cajun style as "Boo-dro."

Boudreaux, as I understand it, is pretty much the Acadian equivalent of "Bubba."

I may try it for lunch on Friday.

Boudreaux is a very common surname in the Acadian area of Louisiana.

Went to lunch today with colleagues from the office.

I really want this place to succeed. It is one block from my office--good New Orleans food would be a great plus.

One colleague who grew up in Louisiana had the red beans and rice yesterday and thought it was quite good. He went back with us today. The verdict:

1) Oyster BLT po boy--oysters not that great. The angry mayo not angry enough. The only hot sauce they had was Kroger "extra hot."
2) I had shrimp etoufee. The etoufee was pretty good. The rice--not cooked through. They comped my bill 20% without me asking for compensation.
3) Two folks had the blackened chicken pasta. They thought it good, not great. Again, not spicy enough.

We sat near the back by the kitchen. Two or three times enough smoke came out of the kitchen to make it noticeable. We had some service hiccups that I would attribute to working the kinks out in a new restaurant. Staff very friendly and helpful.

Bottom line: I will go back, but it will need to improve for me to go back again and again.

Charles - what's the decor like on the inside? Petrus was a pretty big, multi-floored space - is Boudreaux's using all of it?

They're just using the one floor. The entry way is light colored art-decoish, but when you enter the back, it is one long, large, brick walled room--much bigger than I expected with a large, oval shaped bar in the middle.

They were full-up for lunch today.

From what little I know about the place they are expecting to be able to serve liquor December 1st. They are planning to have live music downstairs and using the upstairs for special music events.
The owner is new to the biz and will have to go through the learning process like they all do.

My wife and I tried it out about a week ago - she had the shrimp po' boy and I had a steak sammy. I echo the above comments - the mayo was barely annoyed and certainly not angry. I almost forgot about the Kroger's hot sauce, but I did joke about it with my wife that day.

They were still working out the kinks. People were nice and the food was okay, but not quite what I expected from a place really portraying itself as a Cajun place. I guess my disappointment in not being able to grab an Abita or a Blackened Voodoo may have dampened my enthusiasm.

I'll try them again and I wish them well.

Cheers,

Doug