A true, classic New Orleans restaurant in the Central Business District, Bon Ton Café first opened in the early 1900’s, but after a brief closure it reopened in the early 1950’s. The owners had Cajun roots from Lafourche and Terrebonne Parishes. In addition to a great Louisiana Seafood Gumbo, they do a great job on their crawfish dishes.
If you’ve been reading my past blogs, you know that I’m not a fan of okra in my gumbo, but this is an exception. The roux is on the darker side and had plenty of shrimp and crab meat. The presentation was classic and the rice was served hot, as was the gumbo. The gumbo gave off a very pleasant roux/seafood aroma or as I call it a "Gumboroma". It had the perfect spice level which had the perfect after burn. Sometimes okra tends to thicken the gumbo, but not in this case. You would expect a classic New Orleans restaurant to know how to make an okra gumbo the correct way, at least to my taste.
Okay, now for another must-get at Bon Ton Café. When crawfish are in season, usually January – June (give or take a few weeks), you must order the Crawfish Etouffee’. Some of the best in Louisiana.
Bon Ton Café's Seafood Gumbo
Croux says “I’ll give it a 3 Spoon Rating”
Taste: Very Good
Texture: Very Good
Spiciness: Very Good
Serving Temperature: Very Good
Enough Stuff: Excellent
Presentation: Very Good
*Read my Gumbo Rating System*
401 Magazine St.
New Orleans, LA 70130
Lunch and Dinner M-F, they are closed S-S