We’ve known it for decades, Mother’s Ferdi Special, (home baked ham and debris, the crusty bits that fall off the roast beef when it’s being sliced, on French bread drenched in gravy) in the venerable restaurant on Poydras in New Orleans, is one of the best sandwiches in the nation. Esquire Magazine’s March edition takes a bite out of the Ferdi as well as another Big Easy Jazz Fest tradition, Walker’s Bar-B-Que’s Cochon de Lait poboy, in their “Best Sandwiches in America” top 40 list. While we heartily agree on those two picks, the only two sandwiches in their lunch box that can be found in Lafayette are the ubiquitous McRib and Chick-Fil-A. What were they thinking? Perhaps nobody tipped the team off to Olde Tyme’s meatball poboy, Acadian Food-Mart’s barbecue pork sandwich, or Bon Creole Lunch Counter’s oyster, shrimp, crawfish and soft-shell crab loaves. Ah, well, there’s always a silver lining in being overlooked. No lines, no pressure, more gravy for us.
David Calhoun and Elizabeth “EB” Brooks are the first two employees of Lafayette Central Park Inc., the nonprofit charged with turning Lafayette Consolidated Government’s 100-acre Johnston Street Horse Farm property into a passive public park. Calhoun was named executive director, and Brooks is director of planning and design.
There will soon be a whole lot of shakin’ going on at Benny’s Sportshack Supplement Depot, a new concept by Opelousas native Benny Nele. Located at 2002 Johnston St., the supplement shop, smoothie bar and café, featuring hot off the press paninis and wraps, plans to open in late May.
This year’s Cool Town issue is all about people who are not native to South Louisiana but made a conscious decision to be here, to be among us, to participate in our culture and contribute to it.
A shelved ordinance transferring $200,000 from a northside drainage project to a south Lafayette development may not break any laws, but it stinks to high heaven.
An effort to restore a shuttered dancehall and document other vacant or razed honky-tonks could serve as a model for saving an endangered species of entertainment.
Lafayette’s gene pool has been host to a long line of eccentric characters who have blurred the lines between crazy, genius, disturbed and curiously entertaining.
We’ve known it for decades, Mother’s Ferdi Special, (home baked ham and debris, the crusty bits that fall off the roast beef when it’s being sliced, on French bread drenched in gravy) in the venerable restaurant on Poydras in New Orleans, is one of the best sandwiches in the nation. Esquire Magazine’s March edition takes a bite out of the Ferdi as well as another Big Easy Jazz Fest tradition, Walker’s Bar-B-Que’s Cochon de Lait poboy, in their “Best Sandwiches in America” top 40 list. While we heartily agree on those two picks, the only two sandwiches in their lunch box that can be found in Lafayette are the ubiquitous McRib and Chick-Fil-A. What were they thinking? Perhaps nobody tipped the team off to Olde Tyme’s meatball poboy, Acadian Food-Mart’s barbecue pork sandwich, or Bon Creole Lunch Counter’s oyster, shrimp, crawfish and soft-shell crab loaves. Ah, well, there’s always a silver lining in being overlooked. No lines, no pressure, more gravy for us. 
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