Orlandeauxs Cross Lake Café Owner to Represent Shreveport-Bossier in 2025 Rose Parade

This app allows diners to view participating restaurants, menus and specials. “318 Restaurant Week showcases the heart and soul of our community—local restaurant owners,” says Stacy Brown, President & CEO of Visit Shreveport-Bossier. This much anticipated week of delicious deals was designed for residents and visitors to enjoy great deals, support local restaurants, and explore the culinary scene in Shreveport-Bossier.

A Taste of Louisiana at Orlandeaux’s Café

These large, well-seasoned shrimp are stuffed with crab meat, deep-fried to perfection, and paired with Creole tartar sauce. Over five generations of family ownership, the restaurant evolved, adopting new names to honor its legacy, from Pete Harris Café to Brother’s Seafood, and now Orlandeaux’s Cross Lake Café. Each time a new family member took ownership they renamed the restaurant to honor their predecessor. The resturant was widely recognized for its delicious soul food, most famous for its fried chicken, chicken and dumplings, stuffed shrimp, and peach pie. As one of the oldest continuously operating African-American family-owned restaurants in the U.S., our mission goes beyond food. The restaurant is family-owned and has a long history, with food that remains just as good as it was at the original location.

Orlandeaux’s Cafe owner, chef to represent Shreveport in 2025 Tournament of Rose Parade

Known for our famous Stuffed Shrimp & Original Tartar Sauce, Gumbeaux, Étoufée, Po-Boys, Burgers, Seafood, Soul Food, Peach & Apple Cobblers and Much, Much, More! The same great family serving Shreveport-Bossier & the Ark-La-Tex the absolute best Creole Cuisine on this side of the Bayou! Save my name, email, and website in this browser for the next time I comment. This place with takeout food is suitable for those guests who like to have dinner in a hurry.

If you’ve spent any time in the northwestern portion of the state, you may remember Orlandeaux’s Cafe under a different name. There’s something so satisfying about devouring a plate of home-cooked southern cuisine that just hits the spot in all the right ways. Orlandeaux’s Cafe in Shreveport offers a variety of Southern and Cajun dishes in a historic, family-owned setting. “Our float’s theme is Louisiana Saturday Night and we’ll bring all that food, fun, and music to transform a Wednesday in Pasadena,” said said Lieutenant Governor Billy Nungesser. Chef Chapman is committed to staying at the heart of the Black community and making sure Orlandeaux’s remains a destination where visitors can experience Shreveport-Bossier’s rich culture and history, notes VSB.

Chicken, Liver, & Gizzards

• When Pete Harris passed away, the next generation named the restaurant Pete Harris Café as a tribute.
• Fifty-one Shreveport/Bossier City restaurants are participating in this year’s 318 Restaurant Week.
• For Damien, maintaining the restaurant’s presence in the city is part of continuing its role in the city’s rich Black history.
• The Best Cajun food I have yet to experience!
• Big Jerry is a stuffed shrimp roller at Orlandeaux’s, which places him among an elite inner circle of employees who are entrusted to produce the restaurant’s most popular menu item.

Each restaurant aims to satisfy your cravings by enlisting the details relevant to your needs. I did all this to share the best restaurants in Shreveport to visit and find the perfect spot to fit your needs. From casual dining to fine-dining experiences, your palate will surely be satisfied.

This ingredient adds a tangy and flavorful element to the sauce, enhancing its overall taste profile. This versatile herb adds a fresh and vibrant flavor to the sauce, enhancing its overall taste profile. Whether you’re a seasoned chef or a kitchen newbie, this informative guide will walk you through the steps to recreate this beloved condiment in your home. Don’t get me wrong it was good and well seasoned but all of the fried food… I do think the food was over hyped.

I’ve lived in the same Oakland neighborhood for 30 years, but I had no idea about all the free food resources until my grandson showed me FoodRadar. But lately, your receipt probably looks more like a small car payment than a week’s worth of food. The restaurant is located at 5301 S Lakeshore Dr. Orlandeaux’s was founded back in 1921 and has been a staple in Shreveport ever since, serving Cajun and Creole food for more than 100 years.

Both men moved from the rural community of Campti, Louisiana, to the then-booming city of Shreveport, seventy miles to the north, sometime between 1910 and 1920. He pointed to a platter of four golden-brown stuffed shrimp on the table in front of him. “There’s a dozen people who are, right now, making this style of stuffed shrimp at their houses and selling them on the streets of Shreveport. Was he worried that other restaurants would watch the video and attempt to duplicate his family’s recipe and process? Chapeaux’s late father, Orlando Chapman—a towering, mustachioed man who was known to sport an old-fashioned chef’s toque while cooking—always told him that only family members should be allowed to see the rolling process from start to finish. Stuffed shrimp rollers are respected not only because rolling is a lengthy and difficult process, but also because the practice has traditionally been passed down from one generation of stuffed shrimp cooks to the next.

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“Brother” Chapman later served as secretary of the corporation, was in charge of recipe development and always set the tone for the manner in which food was prepared for public consumption. He also gained insightful training at the historic Smith’s Cross Lake Inn Restaurant. “Brother” Chapman later introduced his son, Orlando Chapman, to the art of cooking. He was the son of Arthur “Scrap” Chapman, who was an original founding partner with the late Pete Harris of the legendary restaurant Freeman & Harris Cafe’. SHREVEPORT, La. – Orlandeaux’s Café in Shreveport was honored Tuesday as one of the oldest black-owned restaurants in the country. After Hurricane Katrina stranded victims in the area, he fed them free of charge in his restaurant. Chapman’s background is in engineering, so he’s adapted his field engineering knowledge to dragos shreveport la work in the café environment.