So I’m sure you know about the seafood at Parrain’s, but the turf part of the menu is loaded as well. Now you might have to play around with the temperature on the duck breast to get it just how you like it. The one pictured is mid-well, an overreaction on my part to the mid-rare being a little under for me, but both versions were tasty. I will probably go with medium next time. In addition to the duck, they have a deep fried Cornish hen described on the menu as “Like a little fried turkey served with dirty rice” and it is just like a fried turkey, marinated and juicy inside with the skin crisped. And you get the whole bird to yourself so there’s no fighting over the pope’s nose or who gets a wing.
They also offer a really nice bone in pork chop.
And of course the filet and ribeye that most seafood restaurants add to the menu.
So why am I talking so much about the meats at a seafood restaurant instead of the fried shrimp and catfish and alligator and the black and bleu tuna over linguine Alfredo that you love so much? Because all of your peeps and clients aren’t from here. And while a lot of them will be Mardi Gras excited to get a chance to try all the Cajun dishes they’ve heard so much about, some folks just aren’t that adventurous and won’t want to venture past the meat and potatoes they are comfortable with. Parrain’s is your answer for taking that kind of mixed crew out to lunch or dinner. Even your Iowa and Montana folks will find something to get excited about on this menu. And you can count on the Parrainians to execute everything on that menu at a very high level. A good place to keep in mind for the holidays or if you have people coming in for a football game or just passing through on the way to Mardi Gras or Jazzfest. And like I’ve written before, the charbroiled oysters can’t be beat.