F O O D
D R I N K
DASH TO NASH
Delicious Italian family recipes infused with Cajun country food ﬂair By Angie Dumas, dastylishfoodie.com Destination location: Inside a gorgeous Victorian home in Broussard visitors will ﬁnd delicious Italian family recipes infused with Cajun country food ﬂair. The delightfully complex ﬂavors in combination with Louisiana-sourced, fresh ingredients are only two of the many reasons you should treat yourself to a meal at Nash’s. Grilled Catﬁsh - Seasoned and grilled with fresh broccoli, cauliﬂower, red peppers and red potatoes with butter sauce.
Concept: Casual dining with an elegant atmosphere. Behind the name: Nash’s is named after Nash Barreca, owner and third generation restaurateur from New Orleans. Little known fact:
Fish Beignets - Bite-sized pieces of fresh amberjack marinated in a special hot sauce, battered and fried, and served with aioli garlic dipping sauce.
Romantic table: Those looking for ambiance conducive to stimulating conversation look no further than the porch window seating, which offers beautiful lighting any time of day. Menu favorites: Word on the street is that you can’t go wrong with veal parmigiana by day or veal Orleans by night. If veal isn’t you thing, try the soft shell crab or the sea bass. Momma mia!
Blue Crab Cakes - Two cakes stuffed with jumbo lump crabmeat, battered with Italian bread crumbs and pan fried, and topped with a Creole horseradish sauce.
For the health conscience: While a fresh mozzarella, tomato and basil salad is a great choice, the grilled Atlantic salmon is very satisfying without a tinge of guilt.
Baked Lasagna - A generous portion of Nash’s ground beef and ground Italian sausage layered with lasagna noodles, boiled egg, provolone, Parmesan, mozzarella, and ricotta and American cheeses are then topped with Nash’s marinara sauce.
Manly menu: Nash’s has an amazing selection, from a seafood combination platter sure to please
THE FILLING STATION Recently purchased by Mark Alleman, the iconic Lafayette Downtown staple will soon be re-opened with a few exciting enhancements. Hook and Boil at The Filling Station will boast a beautiful rooftop bar (planned for next summer) along with a beefed up menu that will include longtime local favorites, such as margaritas and chile Colorado, alongside popular Hook and Boil selections, like boudin eggrolls and crawﬁsh queso.
TRENDING CHEF HEATH LEMOINE Did our cover make your mouth water? When it comes to fresh, Louisianasourced ingredients, chef Heath Lemoine is the expert to call. Involved in everything from cooking demonstrations around the community to barbecue cook-offs, there is good reason his peers nominated him as one of America’s Best Chefs. And he calls 337 home! Stop by of Zea Rotisserie and Grill to treat yourself to a dish prepared by this chef de cuisine. 3 3 7M A GA ZIN E.C OM
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Vol.2 - Issue 4