A very uneven college hangout in downtown Ruston where they know how to fry and make gumbo, but not much else.
The atmosphere here is fun and funky. We came for lunch after a tip from folks we know who said this was a great place for lunch, so we got off the I-20 and came to downtown Ruston.
Shoulda stayed on the 20 and had fast food. :(
First what was right: our server was excellent throughout the whole experience. The seafood gumbo was delicious with crab claws and nice sized shrimp in it, with not too much rice. BUT it was served sloppily, with rice spilled on the plate, and it could have e been hotter.
Also pretty good: the fried shrimp platter. Shrimp were fried well and fries were crispy, but the shrimp are not fried to order and so were not served hot.
What was truly awful: the Crawfish Shirley, which is crawfish tails cooked in a wine and velveeta cheese sauce served over pasta. IT WAS DISGUSTING. So bad I sent it back TWICE before deciding I had had enough to eat there, and I'd get something better from a gas station.
What was wrong: (1) the pasta is not cooked to order, but cooked before the restaurant opens and (supposedly) reheated. (2) The pasta is also not salted when it is cooked which makes it bland.
Pasta cooked 5 hours before plating, left to get cold in the kitchen and (I think) kept in cold pasta water to prevent the noodles from sticking together inevitably becomes oversaturated and the mushy noodles tasted like paper. AND THEY WERE COLD under the warmed up cheese sauce.
One bite - disgust! I called the server over and asked her to have the kitchen remake the dish, including recooking the pasta from dry. I explained the issue with the pasta and showed it to her, but instead of remaking the dish from the start, the kitchen simply microwaved it and sent it back to me - complete with the 2 hush puppies my daughter had placed on the side.
The dish came back with the sauce hot in some spots, still cold in others, and of course the 6-hour old waterlogged unsalted pasta was still underneath the sauce. I told the waitress there was NO WAY this dish had been refired, and she agreed that they had simply microwaved it instead. I rejected it again, and she said she would go back and tell them to make it all over, but that the pasta was already cooked so they would just redo the sauce.
THE WATERLOGGED PRECOOKED PASTA IS WHY THE DISH WAS DISGUSTING!!!
So I rejected that offer, and the waitress took the dish off the ticket. She was very nice and professional, the kitchen fail is not her fault. It is not hard to cook pasta to order: Italian restaurants do it every day. It is not hard to salt the pasta cooking water: that happens every day in professional kitchens too.
So let's talk about the OTHER kitchen failings I observed by looking from my seat through the serving window. I saw 3 college kids in the kitchen using their fingers to take food out of pans and pop it into their mouths, then reach back into the pans for more, before sending up the plates. It looks to me like this is a common practice - and if adult management was on site I'm sure that would be stopped.
So it was immediately and abundantly clear to me that there was no manager at all in the restaurant during the lunch rush. NO MANAGER AT ALL. Only a staff of college kids.
Sure enough - when I asked to speak to the manager, the waitress admitted the manager was at Walt Disney World for 2 weeks. The staff were running the restaurant for her while she was gone.
This is an unprofessionally run restaurant with lazy staff and disgusting food that they seem unwilling to prepare properly, even though all that is required is boiling water.
A V O I D this place - there is better food on the roller grills at the truck stop on the I-20. read more