44 restaurants in Shreveport-Bossier participating in this years 318 Restaurant Week
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Chapeaux navigates the complicated orlandeaux hierarchy of Shreveport stuffed shrimp every day of his life. It would be tough for Chapeaux to say “no” to someone who’d rolled stuffed shrimp for his great-grandfather, but he would find a way. Chapeaux’s paternal grandfather, Willie “Brother” Chapman, cooked at Smith’s in the 1950s while also cooking at his family’s restaurant, Freeman & Harris Café. The food, atmosphere, and staff truly captured the essence of a Cajun restaurant. The greens were perfectly seasoned, but the stuffed shrimp stole the show.
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Its menu carries several types of dishes, including pasta, chicken, seafood and veal dishes. The restaurant has been in Shreveport for over 60 years, and it is a well-known fine dining spot in the city. This Italian restaurant started in Shreveport in 1987 and serves authentic Sicilian food. Jack Binion’s specializes in steak and seafood, but there are options for chicken dishes if you’re looking for something leaner.
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With a view overlooking the Red River and the Shreveport-Bossier skyline, this restaurant makes a great pick for a Valentine’s Day date. With a menu that is always being updated and a wide variety of dishes being served, this restaurant is sure to have a dish you’ll enjoy. If you’re looking for an upscale dining experience in Shreveport, Bella Fresca is an ideal option. Brother’s Seafood is located in Shreveport, La.
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Since the younger Jerry didn’t use the suffix “Jr.,” everyone in the restaurant quickly took to calling the father-son duo Big Jerry and Little Jerry. 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.”
- Since establishing the eatery in 1921, Chapman’s family has owned and operated various iterations and locations of Orlandeaux’s Café, a culinary institution and living demonstration of Shreveport’s Black gastronomic history by any name.
- Their ultimate objective is to leave customers satiated and satisfied by serving delectable food and refreshing drinks prepared with a passion for quality.”
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- Nearly seventy years after they were first advertised as a house specialty of Freeman & Harris Café, stuffed shrimp are more than a popular food item in Shreveport—they represent a shared folk culture with their own traditions.
- Every move he makes at the restaurant is public, and even his most insignificant choices are likely to attract commentary.
Some know it as Freeman & Harris, some Pete Harris Café; at one point it was called Orlando’s, in honor of Chapman’s father and the restaurant’s fourth-generation owner, Orlando Chapman Sr. Since establishing the eatery in 1921, Chapman’s family has owned and operated various iterations and locations of Orlandeaux’s Café, a culinary institution and living demonstration of Shreveport’s Black gastronomic history by any name. After finishing my final spoonful, I looked out at Cross Lake, which is the primary water supply for the city of Shreveport. She had the Shrimp Creole with 10 to 12 large shrimp. We had a party of 13 and everything about this restaurant was perfect.
Def gotta try this place many times. Pull around and they got my food in 5 minutes. Okay, let me tell you about my first ever experience at Orlandeaux’s.
He is an incredible ambassador for Shreveport-Bossier, and visitors leave his café with more than a great meal – they leave with a piece of our story,” says Stacy Brown, President and CEO of Visit Shreveport-Bossier (VSB). The restaurant has long been a center of community and activism. Kayla Stewart is a food and travel writer from Houston, Texas. Damien carries great pride in the restaurant’s role as a welcoming place for all people, serving universally appreciated local cuisine. “It doesn’t look like a shrimp at all and kind of looks like a mini corn dog,” Chapman said jovially. Seafood and vegetables—think crab and bell pepper—are all fair game for stuffing opportunities.
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I love a food latte and was recommended the Eastside latte and it was amazing. Delicious authentic food, generous portions, easy on the wallet, and the meal came with a view!!! Portions were more than generous, and the waterfront view added to the experience. The place, food and service.
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It’s not even just other restaurants, Chapeaux said. After an egg wash and a dunk in the deep fryer, they emerge looking more like corn dogs than fried shrimp. One of the first things Chapeaux did after purchasing the sprawling lakefront restaurant in 2021 was to hang an oversized portrait of Brother, who passed away in 2003, in the restaurant’s foyer. For many years, the building beneath Chapeaux’s feet housed a whites-only restaurant called Smith’s Cross Lake Inn. A Black family with two young children stood on the point in front of Orlandeaux’s, looking out at the water and the birds. They come each fall, hundreds at a time, an incredible sight.
“Orlandeaux’s Café is an African-American family-owned eatery that has been a pillar of the community. Another Broken Egg Cafe is prepared to feel like a casual getaway served with a great side of family, friends, and friendly service. In addition, without being asked or subsidized for doing so, he fed Hurricane Katrina victims temporarily housed in Shreveport for two months, inviting them to dine in his restaurant at no charge. Chef Chapman’s sister referred to both him and their father as “Brother”, and Chef Chapman chose to continue the tradition in naming his restaurant in Shreveport after his father. Chef Chapman began working at Freeman and Harris when he was 13 years old by washing pots, sweeping floors, and doing whatever other chores his family instructed him to do. ORLANDO “CHEF” CHAPMANThe 2011 Gentlemen’s Cooking Classic Celebrity Chef and owner of Brother’s Seafood Restaurant, Orlando Chapman, has definitely owned the title “Celebrity Chef”.
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