K-Paul’s Louisiana Kitchen

This place has only been around since the 1980s, but in its way, K-Paul’s is just as historic as Antoine’s. This is the home base of chef Paul Prudhomme, who is essentially responsible for putting modern Louisiana cooking on the map. Prudhomme isn’t cooking here anymore, but the kitchen’s still cranking out quality: blackened twin beef tenders, a signature dish, come with an incredibly rich ‘debris’ gravy that’s been slowly cooked over a two-day period. The gumbo comes with hot andouille sausages made on site, while the jambalaya is simmered for hours with jalapeños – also pleasantly hot. Despite its popularity, K-Paul’s retains a no-reservations policy downstairs, but takes reservations for its upstairs tables. For weekday lunches, you might be seated on arrival.