If you haven't been out to Ri'chard's Louisiana Café since former Scene editor Liz Garrigan wrote her one and only food review, it might be time for a return trip to the Whites Creek eatery. Richard Trest, the musician-restaurateur-horse farmer who once explained that he didn't serve étouffée because it was too high-maintenance, has changed his tune. He has added the grueling roux-based delicacy to his dinner menu, and he now offers the ultimate New Orleans-style labor of love—beignets—at brunch.
In the three years since he opened his restaurant-music venue in a historic storefront, Trest has also taken a turn toward seafood and healthy dining options, adding more soups and salads. With a menu of blackened and grilled fish, fried pickles, vegetarian red beans and rice, and po'boys and muffalettas on Gambino's bread, Richard's serves dinner Tuesday through Saturday starting at 5:30 p.m. At Sunday brunch (11 a.m. to 3 p.m.), he adds waffles, banana pancakes and other breakfast fare. Just don't ask him to flambé a bananas Foster for you. To do that requires rum, and Ri'chard's doesn't have a liquor license.
For a listing of upcoming musical performances at Ri'chard's, click here.