Skip to main contentFor those of you wondering where the New Orleans grub joint Lagniappe went after leaving Northeast Broadway, look no further: It's settled on Alberta in a much bigger space. Customers can sit down now—inside, or outside on the huge patio. Seats, shmeats...we just want us some NOLA cookin', and Lagniappe has some of the best in town. Once a week, a two-ton iron smoker makes mouthwatering brisket and pulled pork for po' boys. Gumbo, fried crawfish, hush puppies, fried catfish, jambalaya...Lagniappe's got it all, and unlike Alberta's other Southern-fried joints, it's unassuming and authentic. You want some vinegar for your collard greens? Lagniappe will bring you Trappey's Peppers in Vinegar, the preferred kind found in the Big Easy. You want a fried-shrimp po' boy? Lagniappe serves up half a pound of deep-fried fresh shrimp on a huge loaf of French bread. We suggest you bring your appetite—and request extra napkins. (LS)
WWeek 2015