Orlandeauxs Café, 5301 S Lakeshore Dr, Shreveport, LA 71109, US

There will also be one-night-only dining experiences for foodies. Diners can map out their week and see participating restaurants in the 318 Restaurant Week app. The event is organized by Visit Shreveport-Bossier, and invites people to get deals at participating restaurants that are only available during this week. “318 Restaurant Week showcases the heart and soul of our community—local restaurant owners,” said Stacy Brown, president & CEO of Visit Shreveport-Bossier.

This year, 44 restaurants in the area will participate, offering up great deals on breakfast, lunch, dinner, and exclusive dining experiences. From selecting the freshest fruits and vegetables to learning from the region’s outstanding chefs, the topics found in this cooking magazine make it an indispensable tool for cooks everywhere. Chef Niema specializes in everything from African-spiced chicken wings and goat bites with an African dry rub to tender oxtail on a bed of grits and jumbo shrimp over jollof rice. At RNL’s Cookery Corner food truck, Niematulai DiGrazia has blended West African (and some Caribbean) flair with American styles. Freeman and Harris Café was the first Black-owned restaurant in Shreveport and has always been a popular spot for the community. First opened as Freeman and Harris Café in 1921, it evolved into the Pete Harris Café and then Brother’s Seafood, which was operated by Chapeaux’s father.

Shreveport-Bossier Journal

Even in the face of challenges—including shuttered doors and financial setbacks—the restaurant has successfully reinvented itself yet again, without losing its original charm. When the restaurant was at Lawrence and Travis (now Pete Harris Drive), it stood in St. Paul’s Bottoms, a bright spot in a red-light district with a deeply complex and layered history. For Damien there was never a question about whether or not the restaurant would be sustained—its storied history mandated its endurance. “Managing a restaurant and running around as a teenager is one thing, but owning an almost-one-hundred-year-old business is a completely different thing.” His childhood memories are punctuated by working at the café with his father and grandfather.

Why I Love This New Orleans-style tartar sauce?

“Every day that I am here, I am able to feel his presence and him just working through me and making sure that I am doing everything I can to continue the family’s legacy,” Chapman said. Ironically, he now owns the restaurant, which is within eyeshot of where his father took his last breath on that boat dock on Cross Lake. He took over and renamed the restaurant Orlando’s as a tribute to his father.

Chapman’s background is in engineering, so he’s adapted his field engineering knowledge to work in the café environment. “I tell my employees as well as myself, and we pray, and we keep God in our hearts and treat people in the best way. Treat them better than we would want to be treated. We love what we do. It’s a passion for most of us. Most of us have been working here for years. I’ve been working around my family’s business since I was around 5. A lot of the employees have been here throughout the different changes, the different locations. So, it’s a very family-oriented work environment as well.” It’s not just the family and the now century-old, tried and true staple menu items; the staff also has some history. Lasting for a century is a milestone for any establishment, and Chapman said there are good reasons for the family’s dynasty.

Since 1921, Orlandeaux’s Cafe Has Been A Fixture For Southern Cuisine In Louisiana

• Founded in 1921, the café provided a welcoming space for people to gather and enjoy traditional Southern dishes during a time when the South was still segregated.
• This timeless recipe, a customer favorite for generations, tells the story of Shreveport-Bossier’s culinary heritage with every bite.
• “We’ve been carrying these same recipes for a hundred years—passing down five generations,” Damien said.
• According to the rescue, “This sweet girl was found as a stray in Tennessee at a local flea market.

It has a very family friendly atmosphere. Swamp water is a great drink to kick things off as well as the zydeco shrimp! Look forward to many more trips and bringing more family and friends here as they visit. This place is hands down the best food we’ve had while in town. We’ve been 3 times in just as many weeks.

But their price rate can be expensive, and they have long waiting times. Based on my experience, some of these restaurants offer a unique ambiance and a diverse menu. I personally visited these restaurants, tasting and studying each dish they offer. As a food lover, a orlandeaux’s café reviews parent, and a writer, I made it my mission to discover the best and hidden culinary gems in town. Jack Binions Steak House has a long waiting time due to its popular demand.

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This ingredient adds a tangy and flavorful element to the sauce, enhancing its overall taste profile. This versatile herb adds a fresh and vibrant flavor to the sauce, enhancing its overall taste profile. Whether you’re a seasoned chef or a kitchen newbie, this informative guide will walk you through the steps to recreate this beloved condiment in your home. This homemade recipe promises to take your fish and chips game to the next level with its creamy texture and zesty flavor profile.

Host or Publisher Shreveport Bossier African American Chamber of Commerce

“Brother” Chapman later served as secretary of the corporation, was in charge of recipe development and always set the tone for the manner in which food was prepared for public consumption. He also gained insightful training at the historic Smith’s Cross Lake Inn Restaurant. “Brother” Chapman later introduced his son, Orlando Chapman, to the art of cooking. Stimming from 1921, but undergoing a few name changes, (Freeman & Harris Café, Pete Harris Café, Brother’s Seafood), Orlandeaux’s Café is recognized as the continued legacy of the Oldest Continuously Operating African-American Family Owned restaurant in the United States! Each issue of Taste of the South is filled with more than 60 wonderful recipes and delightful information on the South’s favorite foods.

You can learn more about 318 Restaurant Week by clicking here, on Facebook and on Instagram @318restaurantweek_. So many local favorite restaurants that are participating, and I cannot wait to participate with them.” “Fifty-one restaurants that have specials all over town, Shreveport and Bossier. Fifty-one Shreveport/Bossier City restaurants are participating in this year’s 318 Restaurant Week. “Well, I’m excited about food week. 318 Restaurant Week (#Eat318) gives you the opportunity to try that restaurant you’ve been wanting to try.

We had a party of 13 and everything about this restaurant was perfect. From my family to the rest of Shreveport, we thank you for 100 Black History months of being a part and to continue to support us through our changes, through the struggles, through the ups and downs. “Shreveport has been a part of my family’s business for 101 years and just to say that so many people weren’t able to make it through this pandemic, it is a blessing. Now, Chapman owns the restaurant in which his grandfather once served others. Another full circle moment is the location he moved his restaurant to just recently.