On August 11, 2026, It was a rainy Tuesday night, and I had just left the gym dressed in gym shorts, a baggy shirt, and tennis shoes. I was thirsty and starving for a good post-workout meal. I turned to Google to guide me on the local restaurants and landed on Her Majesty Kitchen. I checked the Google profile and observed that the reviews were pretty positive. I noted that the restaurant's theme was deeply embedded with Cajun roots combined with casual fine dining. So I punched the address into my GPS, and off I went.
Upon my arrival, I entered the restaurant expecting to be turned away due to my gym attire, cause surely a restaurant this nice had a dress code. I was WRONG; I was immediately greeted by Alecia, who was very kind and welcoming. Alecia did not miss a beat and seated me immediately with a menu and dining utensils. Alecia then went and retrieved a complimentary water for me (thank God, I was parched). As I sat reviewing the menu, everything seemed carefully thought out and well explained on the menu. I inquired about the gumbo appetizer, as I am from Mississippi and have visited Louisiana a couple of times in my life; I take gumbo seriously. Alecia was very knowledgeable about the ingredients of the gumbo and quickly assured me I was making a good selection.
The Gumbo arrived, and it was plated nicely. The gumbo had a great consistency in the roux and the perfect amount of rice and meat for an appetizer portion. The Gumbo was also seasoned very nicely, not spicy, and didn't taste like a burnt roux; it was a perfect brown roux in my opinion. The Gumbo quietly flooded my mind with childhood memories and made me feel at home.
I then ordered the New York Strip with frites as an entree, cooked medium rare. The restaurant offered three options for the New York Strip with garlic herb butter, Bourbon Glaze, and Chimichurri. I opted for the Bourbon Glaze. The restaurant also offered options with the frites in plain fries, Cajun Style, or Truffle Fries; I opted for truffle fries.
While waiting for my entree to arrive, I was able to take in some of the restaurant's vibe, music, and decor. The bar was nestled away in the corner of the restaurant, well placed and decorated nicely. I watched the other staff members interact with other patrons. I observed the servers personalize each patron's experience with conversation and politeness. I noted that while the servers were very engaging, they did not neglect the needs of the patrons either, providing swift and considerate service.
My entree arrived after a brief wait. The plating was excellent; the steak was already sliced and covered in the bourbon glaze. The truffle fries were garnished perfectly and not sloppily placed on the plate; it was evident the kitchen staff took ample consideration to keep the fries away from the bourbon glaze so as not to mix the flavors. My steak was cooked to a perfect medium rare and very tender and easy to cut into smaller pieces. As the first bite hit my mouth, I was immediately greeted with the flavor of the bourbon glaze; it had nice notes of sweet bourbon taste but was not overbearing. The flavor of the steak itself and the bourbon glaze was a great combination that was very well thought out and pleasing.
My truffle fries were cooked perfectly, not limp and not fried hard. The truffle fries were seasoned so well I did not need any condiments to accompany them.
While I was eating, I asked Alecia if I could speak to the bartender. Alecia notified the bartender, who came to the table and introduced herself as Ashley. I explained to Ashley that I wanted a drink that would pair nicely with the dessert I intended to order. After a brief discussion, Ashley assured me that she knew exactly what to make. Ashley whisked away to the bar and began preparing the cocktail.
Ashley brought out a very pleasing and unique version of an espresso martini that had hints of caramel and vanilla in it. The Expresso martini was not bitter like most places usually serve it, but rather very light and sweet. The liquor-to-flavor ratio was perfect; the drink was not obscenely strong but just enough to combine to a perfectly tasting cocktail. Ashley is well-versed in her craft and made an outstanding choice!
Shortly after I finished my entree, my praline beignets arrived at the table. The praline Beignets arrived in an order of three, decently sized for a dessert portion. Fried to a nice golden brown color, coated on all sides with powdered sugar, not just sprinkled on the top. They were drizzled with the praline drizzle and garnished with chopped pieces of praline. The praline drizzle had a nice sweet caramel-like taste, accompanied by the savory flavor of the beignet pastry. Ashley's cocktail indeed did pair extremely well with the praline dessert, just as she knew it would.
I will say Chef Chelsia and her staff have knocked it completely out of the park. A FIVE STAR RESTAURANT IN THE MAKING!!!!!!! Chef Chelsia has truly mastered it! read more