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Posted on 6/17/10 at 8:39 am to notiger1997
While the menu will feature the Cajun-southern style cooking that has been so wildly popular in New Orleans, it won’t be a carbon copy of the original.
“I think we’re going to have to think about Lafayette a little more than we do here,” said Link, who admits to being somewhat nervous about serving his version of Cajun cuisine on native soil. “We want to make it interesting, but we don’t want to make it different to the point where it loses its identity.”
“I think we’re going to have to think about Lafayette a little more than we do here,” said Link, who admits to being somewhat nervous about serving his version of Cajun cuisine on native soil. “We want to make it interesting, but we don’t want to make it different to the point where it loses its identity.”
Posted on 6/17/10 at 8:43 am to notiger1997
quote:
I give the restaurant five months tops ...
Wanna make some kind of wager on this?
I want in on that action too.
I'll bet Cochon last longer than the WalkOns they are about to open.
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