![]() “She ordered a strawberry shortcake funnel cake at a pier we walked on,” Lawrence recalled. The idea to use beignets as a flavor vehicle for sweet and savory fillings came to Lawrence while vacationing with her daughter in California. “Our customers tell us they feel like family, that we make them feel at home,” said Lawrence. Lawrence’s mom Ellen Williams retired from Harrah’s Casino to run the restaurant’s front of house, and her daughter Dionne Lewis handles social media and other technology, “because she’s the young one.” Cousin Jeffrey Coleman helps out in the kitchen. There are adult beverages available too - spiked homemade lemonade and strawberry lemonade, both ready to go.Īlthough the business is owned by Duana Lawrence, she runs it the way she cooks: family style. An array of beef and turkey burgers are a vessel for everything from sautéed spinach, Swiss, and shrimp to bacon, cheese, and jalapeno. ![]() Fried-to-order beignets make room for the likes of Creole crawfish, shrimp, and crabmeat, Philly cheesesteak, and grilled vegetables with crumbled patties of hot sausage, bound together with oozing American cheese. ![]() It’s good news for the cavalcade of regulars dedicated to the restaurant’s showpieces - just about everything on the menu (except the wings) is served “Stuph’D,” or filled with some kind of goodness. Claude Avenue, last home to Polly’s Bywater Cafe. Stuph’D Beignets & Burgers, a three year-old Gentilly restaurant specializing in fried-to-order beignets bursting with savory or sweet fillings, has swapped its former Franklin Avenue address for New Orleans’s Upper Ninth Ward. ![]()
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