Historically, New Orleans was known for its Creole cuisine – and quite deservedly so.  Then, when Alzina and Al Pierce took-over and reopened Bon Ton Café, serving the Cajun recipes they brought with them from the bayou country of Southern Louisiana, it sent jaws a-wagging and mouths a-watering. 

Needless to say, when I returned to New Orleans for my first dinner in a couple decades, I didn’t have to think hard about the first place I’d go.  Past the famous striped awning and flickering gas lamps at the door, under the wrought-iron chandeliers, and to one of the tables set with a red-and-white checked tablecloth.  Nothing too fancy, mind you – just good, stick-to-your-bones, Cajun cooking. 

Turtle Soup with Sherry, that I knew I’d be ordering the minute I booked my flight, back in August.  The Debbie Salad (named for co-proprietor Debbie Pierce, whose husband/partner Wayne is the nephew of Alzina and Al, from whom they took over BTC in the late ‘60s) with its huge lumps of fresh crab, juicy tomato wedges, crispy asparagus spears, and greens drizzled in Bon Ton Dressing (made with Tabasco, horseradish and Creole mustard) – which is so good, in fact, that we were 80% finished before I remembered to take a photo.  The Shrimp Étouffée at the Bon Ton is everything you could want it to be – light and buttery with hints of green onion, garlic, and white wine (as opposed to a heavy, brown roux). 

But what keeps folks coming back year after year (for nearly 60 years, now) is the Bread Pudding with Whiskey Sauce.  Now, this is the Big Easy, y’all; and it’s no coincidence that the Bon Ton takes its name from that expression synonymous with New Orleans (“Laissez les bon temps rouler!” – French for “Let the good times roll!”).  As such, I’m not sure why I’m always surprised at the sheer potency of the Whiskey Sauce.  So be forewarned all ye who order, it’s gonna rock (you flat on your ass)!

The best thing about the Bon Ton is its consistency.  The servers treat everyone like a regular, and the food is as good now as it was twenty years ago (and I’ll bet twenty years before that, and twenty years from now).  Hey – any restaurant that can get by being open only five days each week has gotta be doing something right.

Bon Ton Café
New Orleans, LA
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Get into it!