Angeline's Louisiana Kitchen

Fried Chicken

The centerpiece of the menu — deeply seasoned, audibly crunchy crust with juicy, well-brined meat that holds up all the way through

Buttermilk Biscuits

Tall, pull-apart biscuits with a tender crumb and buttery layers — served with honey and a reason to arrive early before they run out

Gumbo

Dark, slow-built roux carrying shrimp, andouille, and okra — the kind of gumbo that takes patience to make and rewards it on the first spoonful

Shrimp and Grits

Creamy, stone-ground grits topped with plump Gulf-style shrimp in a savory, slightly spiced sauce — a brunch and dinner staple

Jambalaya

One-pot rice dish packed with andouille, chicken, and the holy trinity — smoky, slightly spicy, and satisfyingly complete

Po'Boy

Louisiana-style sandwich on a soft, pillowy roll — the fried shrimp or oyster versions are the ones to order

Red Beans and Rice

Monday's dish done right — creamy, slow-cooked kidney beans with andouille over fluffy white rice, a true Louisiana comfort staple

Bread Pudding

The classic Louisiana finish — custardy interior, caramelized top, served warm and often with a whiskey or vanilla sauce

Beignets

Pillowy, deep-fried dough dusted in powdered sugar — best ordered fresh and eaten immediately before the sugar clouds settle