K-Paul’s Louisiana Kitchen
Jalapeno Roll, Butter Roll, Sweet Cornbread, Carrot Cake Pecan Bread with Whipped Butter
Shrimp and Butternut Squash Bisque – Butternut Squash Smothered with Caramelized Onions and Seasoning, Simmered, Pureed, Creamed and Finished with Sautéed, Fresh Louisiana Shrimp
Crabmeat Popcorn with Sherry Sauce – Fresh Louisiana Jumbo Claw Crabmeat Seasoned and Dipped in a Very thin Batter, Flash Fried and Served with Sherry Sauce
Roasted Creole Sausage with Creole Sauce – Ground Rabbit, Duck and Pork with Caramelized Onions, Celery, Garlic and Bell Peppers, Seasoned then Stuffed in a Casing. Slow Roasted and Served with Creole Sauce
Fried Green Tomatoes with Shrimp Chipotle Remoulade – Green Tomatoes Seasoned and Dipped in Corn Meal Batter, Deep-Fried and Layered with Sautéed, Fresh Louisiana Shrimp in a Chipotle Remoulade Sauce
Eggplant Pirogue with Seafood Wild Black Pepper Cream – Eggplant “Cajun Canoe” Seasoned, Battered, Deep Fried and Filled with Fresh Louisiana Shrimp, Whole Oysters and Diced Fish in a Rich Wild Mushroom Black Pepper Cream Sauce. Served with Potatoes and Veggies
Panéed Rabbit with Shrimp Chartres Street Jambalaya – Fresh Rabbit Seasoned, Lightly Breaded with Bread Crumbs, Pan Fried and Served with Onions, Bell Peppers, Celery, Tasso, Sausage, Chicken, Tomatoes, Jalapenos and Garlic Simmered for Hours with the Right Amount of Rice Folded in and Served with Sauce Piquant and Topped with Fried Fresh Louisiana Shrimp. Served with Veggies
Sweet Potato Pecan Pie – A layer of Creamy Sweet Potato Filling topped with Roasted Pecans and served with Chantilly Sauce
Bread Pudding – Bread soaked in Rich Egg Cream, then Baked with Raisins and Pecans to Create a Moist Pudding with Nutmeg, Vanilla and Cinnamon. Served with Hard Sauce
Custard Marie – Rich Egg Custard with a Pecan Praline at the Bottom, Topped with Caramelized Sugar
One of New Orleans’ most storied kitchens, the late Paul Prudhomme’s passion and personality making him one of the world’s most well-known toques long before the current era of Celebrity Chefs, K-Paul’s Louisiana Kitchen remains as coveted a reservation in 2016 as it ever has been, the kitchen still turning out upscale modern Cajun fare six-days per week to a packed house.
Located at the center of the French Quarter, a two-story space at 416 Chartres Street offering dinner every evening but Sunday and a more limited lunch from 11-2 Thursday through Saturday, K-Paul’s came to prominence by being one of the first restaurants to offer refined Cajun fare without the stuffiness or pretense of Galatoire’s, Arnauds or Antoine’s, the kitchens’s progeny seen in countless kitchens and multiple cities from Tampa Bay all the way to the Pacific Northwest.
A festively decorated space with cartoon depictions of the Chef’s recipes lining the walls, service professional yet oftentimes as jovial as the rotund Chef himself, it is from a menu prone to daily change that guests are invited to make their meal choices, prices in the mid-to-high range actually quite modest when accounting for the portions and ingredients involved.
Dining in three courses, the lengthy menu descriptions creating the sort of visuals that make nearly every plate tempting, it was with a large basket of housemade Bread that the meal got underway, the Sweet Cornbread Rolls gone quickly and by a Carrot Cake Pecan Loaf that could just as well be served with breakfast or as dessert.
Feebly attempting to stay hands from the Butter Rolls, it was with good fortune that appetizers came fast, the Squash Puree with fresh Shrimp dazzling thanks to caramelized Onions while “Crabmeat Popcorn” proved a substantial upgrade on the more common Chicken version, Prudhomme’s classic recipe for Creole Sausage piquant but not “spicy” with a great grind inside the snappy case.
Going with some of the classics as entrees, the hollowed and lightly fried Eggplant Pirogue literally overflowing with fresh Seafood in an ocean of spicy Mushroom Cream, lighter bites were found amidst a Fried Green Tomatoes overlying smoky Shrimp with Chipotle Peppers while the Chartres Street Jambalaya arrived as a full Panéed Rabbit alongside a mountain of Rice topped with Cornmeal crusted Shrimp and teaming with Taso, Chicken, Onions plus plenty of spice.
With no freezer on premises, an idea presented by Chef Paul when the restaurant opened to assure that everything was as fresh as can be, desserts eschewed Ice Cream as a topping for Sweet Potato Pecan Pie or the restaurant’s signature Bread Pudding with “Hard Cream” that essentially eats like sweetened Butter, the “Custard Marie” actually managing to wrestle the spotlight away from both as the Brûléed Egg Custard ate more like Pudding than a traditional Crème Brûlée with a crunchy Pecan Praline offering incentive in each spoonful to dig deep.