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“[Th is place] is about good technique, big fl avors in
balance, with a story behind them,” Jeremy says. “[Th e
Grilled Fish is] extremely simple—one or two notes,
but huge fl avor—and it gets to show people how simple,
proper, good technique can make what they thought was
‘trash fi sh’ something really, really great.”
But beyond the fresh seafood, Spoonbill is also
known for internationally inspired dishes, like its
creative take on the Korean beef and rice dish bibimbap,
and for its cheeseburger, which has become the
restaurant’s top seller.
“Lafayette is defi nitely a burger town,” Jeremy says.
“When people order the burger, without giving it a
second thought, they are prepared to judge you on your
burger. And so, from the beginning, we knew two things:
we had to have a burger, and it had to be great.”
Jeremy says they settled on a 6-ounce patty for
Spoonbill because its downtown location means the
majority of diners are on their way to do something
aft erward and don’t want to take boxes of left overs
with them.
“If you’re going to a show at one of the theater
venues downtown, you’re very likely to stop in with us
and have a drink and dinner before, or maybe even aft er
as well,” Jeremy says.
Th e bar menu features Louisiana craft beers, natural
wines, classic cocktails, mocktails, and tiki drinks
with exciting garnishes. With the outdoor patio and
Lafayette’s subtropical climate, Jeremy says, focusing
heavily on tiki cocktails felt like a great fi t for the bar
program.
“People are coming here to start their night or
maybe fi nish it, and we wanted to make sure that we
were never taking ourselves too seriously and always had
fun in mind,” Jeremy says.
As is evident in its inviting atmosphere, thoughtfully
craft ed menu, and festive cocktails, good times are
always in the making at Spoonbill. THIS PAGE (Clockwise from top left) The Burger,
Ice Cream Cookie Sandwiches, and outdoor patio
area at Spoonbill Watering Hole & Restaurant.