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Started By
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Gumbeaux's in Douglasville, GA
Posted on 9/27/19 at 8:10 am
Posted on 9/27/19 at 8:10 am
Anybody eaten here? Cajun restaurant a friend of mine recommended for the trip to GA this weekend. Made the mistake of looking at the menu this morning and now I'm hungry.
9
Posted on 9/27/19 at 8:42 am to Bronson2017
I have wondered if opening up a really authentic good Louisiana restaurant elsewhere would do better than opening one here in state.
Doesn’t answer your thread hahaha but I have pondered such a thing.
Doesn’t answer your thread hahaha but I have pondered such a thing.
Posted on 9/27/19 at 9:49 am to prplngldtigr
Apparently it does very well. Google has nothing but 5 star reviews almost and over 2,000 reviews at that. Wanted an opinion from this board though due to audience.
Posted on 9/27/19 at 12:49 pm to Bronson2017
Henry’s in Acworth is also very good.
Posted on 9/27/19 at 1:12 pm to Bronson2017
Its best cajun food in Atlanta area no question. Henrys is good, but Gumbeauxs is better. Its about 10 miles from the office and I make the drive quite often.
Posted on 9/27/19 at 2:44 pm to Bronson2017
Would love for the down voter to chime in.
Posted on 9/27/19 at 2:52 pm to Bronson2017
quote:
Gumbeaux’s
I hope the food is good because the name is just awful and honestly offensive.
Posted on 9/27/19 at 3:53 pm to prplngldtigr
quote:
I have wondered if opening up a really authentic good Louisiana restaurant elsewhere would do better than opening one here in state.
A lot of them go out of business or suck. It’s expensive to ship in good seafood and the right ingredients. So if they don’t catch on and get good regular business, the overhead is too high to keep em going. A lot of the ones I liked, tend to start using cheaper ingredients and get bad then people stop showing and they close. It’s a risky venture.
This post was edited on 9/27/19 at 3:55 pm
Posted on 9/27/19 at 4:47 pm to Bronson2017
Posted on 9/27/19 at 6:12 pm to Bronson2017
I enjoyed Gumbeaux's though I'm not from LA so can't speak to how well it represents "real cajun". I will say that the portions are yuge. I prefer Henry's in Acworth, personally.
Posted on 9/28/19 at 8:01 am to Bronson2017
I’ve been to Gumbeauxs a few times and it’s really good for the area. Everything I had there seemed fresh.
Adele’s in Roswell is good. The owner was a line cook at Commanders before Katrina then moved to the Atlanta area
Aj’s poboys in Marietta off Roswell Rd is by far the most authentic and best poboy in the Atlanta area
Adele’s in Roswell is good. The owner was a line cook at Commanders before Katrina then moved to the Atlanta area
Aj’s poboys in Marietta off Roswell Rd is by far the most authentic and best poboy in the Atlanta area
Posted on 9/28/19 at 8:19 am to cbtullis
Hell yeah. Ajs soft shell poboy is 
Posted on 9/28/19 at 8:27 am to prplngldtigr
quote:
I have wondered if opening up a really authentic good Louisiana restaurant elsewhere would do better than opening one here in state.
I think if someone opened a Cajun restaurant in another state and actually knew dick about Cajun cooking (or hell, used recipes straight from a reputable cookbook), it would be awesome. Unfortunately, it seems most people who open Cajun restaurants out of state aren't very good at cooking Cajun food.
Granted, some of them have said they have to appeal to the tastes of the people there, but I don't buy that.
Posted on 9/28/19 at 9:15 am to Dam Guide
quote:
A lot of them go out of business or suck. It’s expensive to ship in good seafood and the right ingredients. So if they don’t catch on and get good regular business, the overhead is too high to keep em going. A lot of the ones I liked, tend to start using cheaper ingredients and get bad then people stop showing and they close. It’s a risky venture.
What would be shipped in or cost prohibitive? Of course depending on location but you can pretty much get shrimp, crabs from the gulf coast or either east or west coast. You can ship plenty of frozen Louisiana crawfish tails. Pretty much everything else is universal.
If po boys I can see the Leidenheimer bread although they ship to a place in Vegas daily and live crawfish but to make gumbos, ettouffee etc...would be pretty easy. As above I think the bigger problem is someone who actually doesn’t know how to cook it.
And you are right it’s a risky venture but then so is any restaurant.
Posted on 9/29/19 at 7:21 am to Bronson2017
I'm almost always disappointed when traveling through other states and finding what they call an "Authentic Cajun" restaurant.
You'll see dishes that are familiar to us locals----in name only for the most part.
Most of the time it is just bland crap with some Tony's sprinkled on top, some hot sauce added and they think that makes food Cajun.
You'll see dishes that are familiar to us locals----in name only for the most part.
Most of the time it is just bland crap with some Tony's sprinkled on top, some hot sauce added and they think that makes food Cajun.
Posted on 9/29/19 at 7:54 am to gumbo2176
quote:
Most of the time it is just bland crap with some Tony's sprinkled on top, some hot sauce added and they think that makes food Cajun.
In most of the ones I see, the chef is from Louisiana. So either not a chef or just doesn’t care.
Same thing with crappy Mexican food. The owners are Mexican but that doesn’t mean they care about good cooking.
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