History
Opened in 2000 by founding chef Joseph Broussard and his wife Mary, we are now a second generation restaurant with their daughter chef Beth Rogers at the helm.
Specialties
We specialize in fresh food prepared from scratch by people who care ! We use local eggs in all our dishes and work with farmers in our area to bring you the very best food. Now open for seventeen years, we strive to source the highest quality ingredients from companies like Superior catfish, Springer Mt Farms chicken, Black Creek Farms eggs and Maple leaf farms duck just to name a few.