Cajun eatery opens in downtown GJ

La Louisiane gets fish, other staples from Gulf Coast

Sue Perkins is the owner/chef of the new La Louisiane Cajun-seafood restaurant, 359 Colorado Ave in downtown Gj

Sue Perkins hopes visitors to her new Cajun seafood restaurant, La Louisiane, feel like they’re in Louisiana itself.

Perkins said her seafood arrives 12 hours after the boat carrying it docks at the New Orleans Fish House. Her coffee, tea and hot sauce all come from Louisiana.

Perkins said she scoured downtown to find the location, 359 Colorado Ave., which housed the Cavett House restaurant until recently, and it’s the perfect match.

“You could pick this building up, put it in the French Quarter, and it would not be out of place,” she said.

Her dishes have gained the approval of New Orleans native, she said. One customer requested she deliver his gumbo to the table herself. After the first taste, he gave her a kiss on the cheek and told her, “You need to go back to New Orleans and show them how to make gumbo.”

Perkins said she is shocked at how many people from Louisiana, Texas and Oklahoma have come to her restaurant since she opened Feb. 23.

The restaurant got slammed with customers Fat Tuesday, the second day she was in business.

She sat 20 tables within six minutes, which was “too good of a turnout,” she said.

The menu has comprehensive descriptions of all the items, perfect for those who have lived in land-locked Colorado their whole lives.

“Kind of tried to introduce the dishes so they can read and understand what they are getting,” Perkins said.

She added customers are encouraged to ask their waiter lots of questions, so they know what they will be served.

Those that are scared away by the “Cajun” classification shouldn’t be. “It’s hot with flavor, not with heat,” Perkins said.

Perkins plans to serve seasonal specialties like her crawfish lasagna. Sliced, fried eggplant replaces noodles in this signature dish.

La Louisiane is open 11:30 a.m. to 2:30 p.m. for lunch. The lunch menu focuses on quick items such as hamburgers, salads and gumbo. More labor-intensive meals are served for dinner from 5 to 9 p.m.

“When we open our door at 5 o’clock we usually have people waiting to come in,” Perkins said.


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