Chef Carl, his wife and son welcomed our group of 13 with smiles and open arms; but since part of the restaurant was under renovation it was a bit of a tight fit for our group. There were seats for 4-6 additional customers. If you come after July 2014, I expect the renovations will be complete and the restaurant will be in full swing again. The menu included many of our creole favorites: fish fritters, fresh local fish, chicken, goat, and lobster. Chef Carl's young son was our primary waiter and bus boy, except for the hot plates. Dinner was delicious and exactly what we were looking for that evening.
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