Our Blog

We're no stranger to elevating Cajun dishes to serve at our restaurant but today we'll share with our how Louisiana native and our own Executive Sous Chef James Reedy makes etouffee at home.

What do we make during peak strawberry season? Strawberry Shortcake!

What to do with all the crawfish boil leftovers? We have the solution!

Our Annual Crawfish Boil parties are always a big hit we decided to take it inside to our Kitchen Table!

  Ben Milam Whiskeys Ben Milam (1788 -1835) was a Kentucky native who became a Texas freedom fighter.  Ben lost his life during the Siege of Bexar just prior to the Battle of the Alamo.  Marsha Milam, a descendant of “Ole Ben” has set up distilling operations in Blanco, Texas ...

Black-eye peas are consumed on the first of a new year and are thought to bring prosperity and good luck.

This recipe was a part of our Date Night Cooking Class series where we discussed the five aspects which we call pillars of our food philosophy. This course features our 'MEMORABLE' aspect and we hope you will take it and recreate it for your most special guests.

A tableside classic dessert for the Brennan's family.

Serves 12-16 Here is a splendid combination of Texas spices with the crawfish of Louisiana.

This month, the Texas Creole restaurant launches in-house events such as the Creole Afternoon Tea & Trunk Show, Fried Chicken Dinners (Thursdays), and an Ex-CRAB-Aganza prix-fixe menu (Fridays)