"I made a drive to the Eastside to check out Papa Roux’s yesterday and it was well worth the trip (Food, “Noux Place for Cajun in the Neighborhouxd,” Aug. 22-29). The atmosphere was fun, the service outstanding and the food … well, the food was so much better than I expected. A lot of people say they do Cajun, but very few really do it authentically. If I had closed my eyes when I tasted the bread pudding I could have sworn I was in Pascagoula, Miss., eating my Mama Hattie’s bread pudding. It’s sweet (it’s supposed to be) with subtle spices that bloom on your palate like good wine. The cornbread was very good and very Southern (no Jiffy mix for them). The coleslaw was fresh flavored and made from scratch. I had red beans and rice, shrimp etouffe and pork and chicken in a bread boat. Yeah, I know that’s a lot of food, but when you’re homesick it really helps.
The really great part is I got lagniappe without having to ask for it. I’m going back today for a half pan of bread pudding. Papa Roux is the best thing to happen to Indy in a long time. By the way, I was assured by Art Bouvier that he does not use butter in his roux and in fact doesn’t have it in his kitchen. I kind of like butter, but I couldn’t tell the difference in taste between butter and vegetable oil. For casual dining I would give Papa Roux five stars.
Posted by J Carter