GENUSA’S Established: 1967
What to Try: Anything Veal, Cannelloni, Fine Wines
THE MOHAWK TAVERN Established: 1952
What to try: Seafood Gumbo, Fried Shrimp or Shrimp Delight Salad
When Tom and Alline Fontana opened the Mohawk Tavern in 1952, most of Monroe still existed south of their Louisville Avenue location. In fact, trees still lined the street and, for the most part, they were on the edge of town. But times were changing. As development moved north, the Fontanas tapped into a steady stream of traffic to establish a foothold on what would eventually become the busiest thoroughfare in the Twin Cities. More than 62 years later, their restaurant is still going strong, under the guidance of Joan Norman, their daughter. Little has changed inside what is believed to be the oldest restaurant in northern Louisiana. Stepping through the doors of the Mohawk is like stepping back in time. Photos of the
restaurant through the years, trophies from hunting and fishing, and other objects of note line the walls. But people don't come for the atmosphere and history, even though the Mohawk has plenty of both. They come for the food. The Mohawk serves a blend of fresh Louisiana seafood. The menu includes fried oysters, shrimp, fish. Then, there's the gumbo. Joan says gumbo keeps people coming back decade after decade. "It's just really good." She demurs when asked to reveal the secret to the gumbo, declining to confirm even whether it contains crab or shrimp. (Hint: it contains both). Instead, she shakes her head. "People have been trying to get those recipes for 60 years."
GENO’S ITALIAN RESTAURANT Established: 1964
What to Try: Lasagna, Crawfish Alfredo, Eggplant Bolognese
104 AUGUST 2014 | W WW. BAYO UL IFEM AG. C OM
When it comes to fine dining, one place has set the standard for almost 50 years. Genusa's on Park Avenue in Monroe consistently provides diners with an upscale experience, while serving up some of the most delicious food possible. Owner Cherry Genusa is quick to point out, though, that Genusa's isn't just another Italian restaurant. They're Sicilian. "There's a difference between Italian and Sicilian. The difference is we use more tomatoes and more ingredients like onion and garlic, more flavorful fare," Genusa says. Savory herbs such as basil play a role along side the traditional garlic and oregano. And, since they opened, Genusa's flavors haven't changed. "We still serve the same sauce that we've served since 1967," Cherry says. "We don't change up our menu that often." Part of that menu has been Genusa's selection of veal dishes, which Cherry believes keep customers coming back year after year. "Veal is probably the most popular dish we serve, besides cannelloni." Over the years, Genusa's has become a fixture of Monroe nightlife, as generations of diners introduce their children and grandchildren to Genusa's quaint atmosphere and elegant service. Part of the Genusa's attraction is an extensive wine list, which is the work of Cherry's daughter, who maintains contact with vintners around the world to provide unique offerings. The wine list is just one way in which Genusa's is more than a family business. "It became an extension of our family," Cherry says. "You don't walk out on family."