We serve local dishes from Louisiana, Alabama and Mississippi - not exactly like Papa Joe made them, but with our own twist. It's cajun/créole in a new sense. In other words a meeting between the American kitchen and its tender steaks and lots of deep-fried elements, and the French-Caribbean kitchen that's less known in Denmark, where shellfish, chili and the créol herb called okra plays a big role.
American sourthen couisine
© Wolt 2014–2018