K-Paul's Louisiana Kitchen

In July 1979, K-Paul's Louisiana Kitchen(R) opened its doors in New Orleans. In only a few years, Chef Paul Prudhomme's Cajun and Creole French Quarter restaurant attracted world travelers and continues to excite diners today.

Parking: Validated parking is available at Jax Brewery.

The Extras: Prudhomme has had a long time to perfect his marketing schtick; all his products (books, spices, etc.) are available for sale.

Opelousas, Louisiana-native Paul Miller helms the kitchen at K-Paul's, the restaurant from Paul Prudhomme. The chef turns out Cajun-Creole fare worthy of the master's stamp. Hallmarks of the daily changing menu include super-rich sauces; the definitive blackened fish and beef dishes; intensely seasoned, roux-thickened gumbos; fried crawfish tails (in season); and classic bread pudding and a...

One of the "original kings of Creole cooking", the late Paul Prudhomme's "upscale but not stuffy" French Quarter "classic" helmed by executive chef Paul Miller, who delivers "lip-smacking" Cajun fare with "big flavors"; service is "first class", and though the open kitchens on both floors of the circa-1830s townhouse "can be loud", the cooks give diners "a good show"; P.S. deal-seekers should...

Paul Prudhomme was at the center of the Cajun revolution of the early 1980s, helping to popularize Cajun food throughout the world. His reputation and his retail spice line continue today, but unfortunately, the restaurant's American regional food today is good (quite good, in fact), but not spectacular enough to justify the high cost. Different menu items are offered daily, the best of which...

In Short
Decades after introducing the world to Cajun cuisine, Chef Paul Prudhomme still serves the classic Louisiana foods and haute Cajun dishes that made him famous. Simple...

This refurbished and expanded historic house, originally built in 1834, offers Cajun cuisine by Chef Paul Prudhomme. The main floor remains the first choice for the casual diner. The second floor is formal and requires reservations. You can also dine on the balcony or in an intimate al fresco courtyard. Chef Paul's cuisine combines Creole and Cajun into what he describes as "Louisiana cooking."...