K-Paul's Louisiana Kitchen
Location & Contact:
K-Paul's features open-air kitchens where diners can see how each delectable dish is prepared. Specialties of the house include blackened beef tenders with debris sauce, bronzed fish with hot fanny sauce, and sweet potato pecan pie with chantilly cream.
In 1979, when Chef Paul Prudhomme and his late wife, K, opened their "modest", 62-seat K-Paul's Louisiana Kitchen on Chartres Street in the historic French Quarter of New Orleans, they had no idea the restaurant was soon to become a sensation, with nightly lines of eager diners waiting sometimes hours to be seated. That was back in the days when K-Paul's didn't accept reservations or credit cards! But now, under the hands-on direction of Chef Paul Prudhomme, the restaurant has gone through major changes to keep up with the growing demands of its clients and the times.
Based on the designs of the original 1834 structure, K-Paul's was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include seasonal balcony dining, spacious dining rooms on both the first and second floors and an intimate climate-controlled courtyard for dining al fresco. K's Parlor, an enclosed private room on the second floor, is host to parties, corporate events, and other special occasions. Both floors feature an open kitchen where diners can see exactly how each delectable dish is prepared. K-Paul's gladly accepts reservations and offers catering on-site or anywhere around the world.
Executive Chef Paul Miller goes to great lengths to ensure the highest quality food. He states, "We have three kitchens and a bakery at K-Paul's and the philosophy and commitment to excellence will never change. There are still no freezers in the restaurant and only the freshest ingredients of the highest quality are used. This is why we change our menu daily."
Chef Paul Prudhomme and the entire staff of K-Paul's Louisiana Kitchen cordially welcome you to our restaurant to experience all that we offer.
Type of Meals Served:
Turtle Soup, Crawfish Enchilada, Cajun Jambalaya, Fried Green Tomatoes with Shrimp Caper Dill Remoulade, Fried oysters, Shrimp and Corn Maque Choux
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