11 louisianacookin.comNEW & IRRESISTIBLE
THE CAJUN ASIAN RESTAURANT
BOSSIER CITY
Tom Tran of Shreveport’s Pho L’amour, a popular
Vietnamese restaurant, partnered with his son-in-
law Ryan Dunning to create this new Asian fusion
concept. Th e Cajun Asian blends Vietnamese and
Cajun cuisines to refl ect the respective cultures of
both Tom and Ryan. Th eir menu off ers dishes such
as jambalaya-stuff ed egg rolls, crawfi sh étouff ée over
fried rice, and a number of more traditional dishes
from both cuisines. facebook.com/thecajunasianSPILLIN’
THE BEANSJEWEL OF THE SOUTH NEW ORLEANS
In the mid-1800s, Italian bartender Joseph Santini opened
Jewel of the South in New Orleans, where he invented the
Brandy Crusta. Th is year, Chris Hannah (formerly of Arnaud’s
French 75 Bar) and Nick Detrich (formerly of Cane & Table)
opened a restaurant of the same name to honor the original
Jewel’s legacy. Chef Philip Whitmarsh is in the kitchen
whipping up dishes like Roasted Bone Marrow and a house
gumbo while Chris leads the bar program with drinks like
Sherry Cobbler and the Brandy Crusta. Th is gem is a stunning
addition to the Crescent City’s crown. jewelnola.comONO’S HAWAIIAN GRILL SHREVEPORT
One of Shreveport’s favorite food trucks opened
its own brick-and-mortar restaurant in early
spring. Th e menu at Ono’s Hawaiian Grill
highlights the techniques and fl avors of the
Aloha State with authentic Hawaiian recipes
and tropical cocktails. We recommend the Ahi
Nachos and the Kalua Pig & Cabbage.
facebook.com/onoshawaiitruck