Wednesday, January 28, 2009
Restaurants Aieee! Second Papa Boudreaux's Coming Soon
Posted by Jim Ridley on Wed, Jan 28, 2009 at 12:31 PM
Why haven't you read anything on Bites about Papa Boudreaux's Cajun Café & Catering Co., the beloved nook of NOLA cuisine near the Natchez Trace in the community of Santa Fe? Because of threats from P.J. "The Enforcer" Tobia, who promised bodily harm if we drew any more customers to the tiny seven-table gumbo joint where two-hour waits are the norm.
"I'll hurt you--seriously," P.J. said. OK, maybe he just strongly implied it. But P.J.'s from Philly. It's better not to take any chances.
But now his embargo has lifted, thanks to some awesome news from Papa Boudreaux himself, Claude Bader. The New Orleans transplant has converted the restaurant space at the Dickson Ramada Inn, about a half-hour down I-40 at Hwy. 47, into a second Papa Boudreaux establishment with the same food, along with as much of the same feel as it can capture.
Bader hopes to have it open no later than Feb. 5.
"I was hoping we'd be open this week, but we just can't get it," says Bader, who's fond of telling folks he arrived in Middle Tennessee through a witness-relocation program.
Fans who already make the haul from Mississippi, Alabama and Kentucky to the existing Papa Boudreaux--and who relish the two-hour waits in the parking lot as year-round tailgating--need not worry. Bader says he's keeping both places open. For people who mind the wait, it's just a 20-minute drive from the current location to the new one, which seats 98, has patio space for another 35, and can fit 125 into the adjacent banquet room.
Bader says he may eventually add some items to the menu, but rest assured the new place will still serve the staples: etouffée, jambalaya, gumbo, catfish, po' boys, shrimp creole and more. He hasn't decided whether to adopt the current place's Monday-night AYCE special, a seafood fanatic's steal at $18.95, but he doesn't rule it out.
For more information, call the existing Papa Boudreaux at (931) 682-0040. (And thanks to the Green Fairy for the tip!) The current Papa Boudreaux is located at 3419 Fly Road in Santa Fe some 15 minutes northwest of Leiper's Fork, but it's better just to watch for the Mardi Gras colors and the Christmas-lights fleur de lis.
Comments (10)
Showing 1-10 of 10
Great news, Jim. If that Miami Vice wannabe P.J. tries to lay a finger on you, I can take him down.
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I still have not been to Papa Boudreaux's, but it is high on my list of things to do.
wow, for all of my chowhounding in nashville, this is the first i've heard of this place. can't wait to try it. (sorry, pj.)
We are thrilled at Papa's coming to the Ramada in Dickson,Tennessee..He is an amazing man....with magnificent food..everyone COME SEE US
Papa Boudreaux's Cajun Cafe is not only some of the best food I have eaten (I was born and raised in New Orleans), visiting is a wonderful experience. Papa will circulate throughout the dining hall, shaking hands, telling jokes in the manner in which will keep you laughing all night long and will also, sit down at your table keeping you occupied while your food is prepared.
I have visited the Cafe quite a number of times and each time I try something new, I think it can get no better that that and then, I return to Papa's again and again only to experience something more delightful than the last time I visited.
Worth the trip. Worth the wait. Worth every bite.
Authenticity at its finest !
If you haven't eaten at PB's, you are in for a real treat. As a neighbor of PB, We eat there often and the folks that wait are great people too.
Unbelievable is the word ! Nothing more to add ... simply unbelievable!
William Thard
As a pur bred cajun from south Louisiana, I can assure you, the food at Poppa Boudreaux's is NOT AUTHENTIC cajun fare. I had the worst Garlic & shrimp pasta ever and will never go back again. The gumbo was 'faux' gumbo and not what I was brought up on in Louisiana. I overheard a conversation at the next table about the red beans & rice had a tomato gravy. Real red beans and rive NEVER have a tomato based gravy, so my wife and I are calling Poppa Boudreaux's 'Faux' cajun.
To the Guidry's . . . you do not know what you are talking about ! Papa NEVER EVER uses tomatoes in his Red Beans ! End of story , A.H. !
also, Mr. Guidry, you can Geaux 'FAUX' yourself ! There is always a A.H. around to
spoil it for everyone. I AM from New Orleans, born and raised and I will swear by
papa's creations. You invented the statement about having a 'Tomato' Base roux
for his red beans & rice. He makes it just GREAT ! Tasso, Andouille, the holy trinity
and a brown ROUX, you A.H. !!! L I A R ! LIAR! PANTS ON FIRE !
