A taste of the Big Easy
If it’s traditional New Orleans food you’re longing for, find your way to Acadia, a northeast Portland restaurant. Chef Adam Higgs is dedicated to fresh fish and authentic recipes, so enjoy shrimp bourbon street, soft-shell crab, classic gumbo and a smokin’ jambalaya. Fish is done right, including several variants of catfish, and drum (redfish). A typical meat dish is the Chartres street pork chop-grilled, served with maple-bourbon pan sauce and roasted shallots, and a savory bacon-andouille buttermilk cornbread. The oxymoronically named ” Mardi Gras Mondays” offer down-sized prices for full-sized entreees. Crawfish show up in an etouffee and, when in full season, are served a pound at a time for $7.95 on Mondays. Lunch on Wednesday only; dinner Monday through Sunday. Entrees from $15 to $22; reservations recommended.
USA Today November 2004
