|Photo by Terri Fensel|
|Photo by Mary Tutwiler|
Nobody starts giving people their crawfish fix earlier than Maxi-mart, located in the BP station on Veterans Memorial Drive near the Abbeville airport. Maxi-mart began serving boiled crawfish Nov. 1, at the very start of the current season. Opened 24 years ago by the husband and wife team of Cindy and Max Chreene, Maxi-mart pulls its choice crawfish daily from the family business next door — D&T Crawfish — run by the Chreene’s daughter and son-in-law. The store also recently began offering boiled shrimp in season.
Purged and boiled in a pair of screened-in rooms built onto the back of the store, and served out of a drive-thru window painted with crawfish, Maxi-mart can run through 30 sacks on a busy night. The crawfish are all good sized and seasoned to perfection, complemented with your choice of “filler” — potatoes, sausage and corn — and a healthy dose of jalapenos, which are sapped of all their heat after boiling and add a subtle sweet flavor to every batch.
Propped on a stool by the front counter, Max says the crawfish business has been going strong since it first started 10 years ago. “We haven’t done much advertising,” he says. “We used to bring a tray out here on the counter and tell people to sample ’em and they’d eat some and say, ‘Oh, these are good.’ And then they’d buy a couple of pounds. That’s how we’d promote ’em, just over the counter.”
CORNER STOP CHEVRON NO. 2, 3111 U.S. HWY. 90 E., BROUSSARD, 837-4902
Corner Stop No. 2 — the small kitchen inside the Chevron at the corner of Highway 90 and Southpark in Broussard — used to be known as Tuffy’s. After a brief stint as the now-shuttered po-boy franchise Donnie and Clyde’s, the store recently returned to what they do best: plate lunches. Now Corner Stop No. 2 (Corner Stops No. 1 and No. 3 are separately run Chevron kitchens), the store serves an assortment of breakfast biscuits and fried foods, but specializes in dishing out down home lasagna, stuffed turkey wings and peppery brisket served over a mountain of dirty rice.
“It’s just home cooking,” says Clara Boudreaux. “We don’t do nothing special, just home cooking, and they love it.” Wearing purple clogs and a black apron that says “Over the hill and still cooking,” she works a flattop grill, stovetop oven and fryer with another cook each day. “I think what they love the most is having dessert,” says Boudreaux, showing off the day’s spicy peach cobbler. “Put a piece of cake in their plate lunch, and they just love it.”
STOP 92, 3901 VEROT SCHOOL ROAD, YOUNGSVILLE, 856-5263
The day’s menu at Stop 92 is written in black marker on a brown paper bag taped up to the glass window in front of the fried foods. It reads: “Hamburger steak, choice of mash pot or rice, pork and beans, cookies and a roll, $5.00.” Owner Linda Hebert, a garrulous woman who can be seen at the store almost all hours of the day, puts her food up against anyone’s. “We don’t need no McDonald’s out here,” she declares. “My biscuits are better.”
Her store, which she opened on an empty lot at the corner of Highway 92 and Verot School Road 13 years ago, used to be a Conoco station but is now just called Stop 92. It draws in large crowds each morning for its country breakfasts. Several locals come in practically every day for some of Hebert’s hand-cut and battered chicken fingers (Hebert says she goes through some 400 pounds of chicken a week). Look around and you’ll see that chicken isn’t the only thing that draws regulars. “We’re an unusual store,” Hebert says. “We do a little bit of everything.” Stop 92 also functions as a Western Union, check cashing service, catering business, bait shop, U-Haul renter, propane dealer and snowball stand. And if her boudin balls happen to clog your arteries, Hebert is also known as a healer, in the tradition of local traiteurs. “I am whatever people need,” she says. “I do a little bit of everything, and I have the hours to go with it.”
ACADIAN FOOD MART, 618 RUE DU BELIER, 981-5026
Linda Duhon opened her store at the corner of Congress and Rue Du Belier almost 30 years ago. In those days, Congress Avenue was still a gravel road and Acadiana High School had just opened up the road. “This used to all be country,” says Duhon, who in those days commuted to work at the Charity Hospital. “It was all farmland here,” she says. “It’s come a long ways.
“There were no grocery stores,” she adds, “and so I just said, I think I’m going to open one.” Soon after opening, Duhon started doing plate lunches and barbecues, which were an instant success with the burgeoning neighborhoods nearby. More recently, the store has become the unofficial sponsor of Acadiana High football, hosting barbecue fund-raisers and cooking for the entire staff and team through the winter.
Burt Bertrand, a retired salesman for Hostess cakes, serves as the store’s grill master on barbecue days, loading up 30 pounds of charcoal into a gigantic black grill in a small smoke house built to the side of the store. “I’m used to getting up early in the mornin’,” he says as he turns the pork steaks and half chickens sprawled out on the grill. “I love doin’ this.”
ATHENA GREEK & LEBANESE EXPRESS, 2133 KALISTE SALOOM ROAD, 216-9975
One of the busiest lunch stops on Kaliste Saloom Road is the Citgo station at the corner of Marshall Avenue. Here, Helmi Abdalla and his son Ahmed serve 350 to 400 plates of their specialty Greek and Lebanese plates a day, starting around 9:30 each morning and working steady through the close of dinner service at 8 p.m. The Abdallas, who hail from Kuwait, opened up Athena lunch counter in 2002 after closing their previous restaurant, Arzi’s, and then being approached by the owner of the Citgo. “A lot of people think gas station and they think, ‘Oh no,’” says Ahmed. “But then they try the food, and they’d rather come here than to a sit down restaurant.”
One of his customers had a wife who refused to eat at a gas station, until he brought some of Athena’s food home to her. “Now, she’s a regular customer,” he says. “They come in with their kids about three times a week.” The grape leaves, chicken shwerma and gyros plates have been so popular that about two years ago the store took out two of its gas pumps as part of an expansion to make more room for Athena. Now, three rows of purple tables with yellow chairs sit out in the middle of the store behind racks of potato chips and coolers of beer. Ahmed says being in a gas station convenience store has done wonders to draw business to Athena, which recently opened a second, full-fledged restaurant in the Ambassador Row shopping center. “It helped people here to start finding out about Lebanese food,” he says. “People come just to fill up gas and will get something to eat. And you can get everything you can get at a restaurant here but at a better price and convenience. It’s like a one-stop.”
BP FOOD MART, 1332 S.W. EVANGELINE THRUWAY, LAFAYETTE, 236-5995
The BP station at the corner of Pinhook and Evangeline Thruway is very much in the tradition of the family run corner store. Owner Anthony Batiste runs the store with his sister Faye, and has brought in his nephew, Jude Aubrey, to head up the kitchen. Another relative, Sidney Jones, works alongside Aubrey preparing the meals.
“Jude’s 20. Sidney’s 52,” Batiste says. “They feed off each other. They both have their own ideas, you know. They really work good together. I just stay out and let them run the kitchen.” BP has a set lunch menu which rotates a number of classic home-style meals. Look for the stuffed brisket dinner on Fridays, Thursday’s traditional meatball stew, or Batiste’s favorite, Tuesday, which features three varieties of chicken: smothered, stuffed, and fried. Smoked turkey wing and necks and Creole stuffed breads are served every day and BP Food Mart also serves a variety of breakfast sandwiches each morning starting at 5 a.m. “People just like home cookin’,” says Batiste, who traveled around to feel out several other small plate lunch restaurants before opening. “We all carry the same kind of foods,” he says. “Monday is red beans, Tuesday’s chicken, Friday is seafood. But people don’t get tired of good home cookin’. You can’t eat it all the time but you don’t get tired of it like you do hamburgers and fries and other fast food. If the food’s good, it brings ’em back.”
LAGNEAUX’S COUNTRY STORE, 2817 S. FIELDSPAN ROAD, DUSON, 981-1054
Any food lover will immediately appreciate Lagneaux’s. Located past Judice Middle on Fieldspan Road, Lagneaux’s is a meat market, corner store and superb plate lunch deli all rolled into one. People will drive for miles to get one of the store’s stellar weekend specials: Barbecue brisket and shrimp po-boys on Saturdays, and Sunday barbecue featuring your choice of pork steak, chicken, ribs, sausage, and five sides, including the store’s signature cornbread dressing. Owners Stephanie and Danny Hebert opened Lagneaux’s in its current storefront Chevron location in 2002. Prior to that, Stephanie ran a corner market by the same name on Golden Grain Road. With the new location came a kitchen and the daily plate lunches, including Thursday’s popular premium ribeyes and stuffed mini-pork roast.
Be sure to also check out Lagneaux’s fine in-house meat department, where you’ll find everything from barbecue variety packs to stuffed chicken and pork roast to homemade meatballs and hamburgers to down home packets of mixed debris (beef heart and liver) and country style pork backbone.
CHIASSON’S CORNER MART, 2978 N.E. EVANGELINE THRUWAY, LAFAYETTE, 232-6617
Chiasson’s is developing quite a reputation on the North side for its plate lunches’ consistent quality, prepared daily by Emily Williams. The skinny, self-trained cook comes in each day between 5 a.m. and 6 a.m. and has a good-sized kitchen in the back all to herself for the morning. Depending on the menu she sets at the beginning of each week, the results include crispy fried pork chops, her perfected gumbo, shrimp étouffée and smothered sausage and pork over rice.
Williams has been with Chiasson’s since it launched its plate lunch deli about five years ago. Owned by John Chiasson and his son-in-law Todd Dugas, Chiasson’s is in the ExxonMobil station just off the I-49 Pont des Mouton exit. On weekends, Chiasson’s sells heaping barbecue plates with pork chops and chicken and soon hopes to be offering boiled crawfish in the evenings.
MORE STOMACH FUEL ...
GAUTREAUX’S, 257 AUSTRIA ROAD, DUSON, 873-8886
Gautreaux’s used to be its own meat market just off the Highway 95 exit off I-10 but recently moved next door into the Duson Travel Center (Chevron). Gautreaux’s serves up tasty cracklins, giant fried boudin balls, plate lunches and has its own small meat department including stuffed pork chops, frog legs and crawfish stuffed chickens.
HUNTER’S DELI, 104 E. GLORIA SWITCH ROAD, LAFAYETTE, 236-8685
Angelle Fitch opened this lunch counter, named after her son, in the Chevron just off I-49 in 2005. Get a fried pork chop on top of red beans and rice, meatball stew or everybody’s favorite Thursday special, beef short ribs and rice and gravy. All plates come with delicious homemade corn bread muffins.
LIL’ DADDY’S REAL PIT BAR-B-Q, 1339 S.E. EVANGELINE THRUWAY, LAFAYETTE, 261-5253
Lil’ Daddy’s, inside the Exxon on the corner of the Thruway and Pinhook, comes as advertised, with real smokers built into the back walls of its side lunch counter. Chicken, ribs, sausage, pork and brisket, sliced or chopped come on a bun or plate with sides of potato salad, slaw, rice dressing or vegetables. Lil’ Daddy’s offers large scale catering as well as a small dining area, each table topped with a bottle of its own in-house barbecue sauce.
KYLE’S CAJUN KITCHEN, 3002 GRAND POINT HWY., BREAUX BRIDGE, 332-0300
Inside the Chevron just off the I-10 Henderson exit, Kyle’s Cajun Kitchen is a one-of-a-kind gas station restaurant. Where else can you find their weekend special, boudin biscuits topped with Steen’s cane syrup? Kyle’s also does daily plate lunch specials, homemade burgers and crab burgers.
P.J.’s COUNTRY STOP, 1265 HWY. 182, BROUSSARD, 369-3316
You can’t miss this building painted with the American Flag, which P.J.'s shares with the Lucky Spot Lounge, on Hwy. 182 toward Cade. P.J.’s cooks daily plate lunches including crawfish étouffée, shrimp stew and meatloaf, as well as Sunday barbecue. Don’t miss the homemade sweet dough pies.
MOUTON’S FOOD MART, 704 HWY. 1252, CARENCRO, 896-8471
If you like fried food, then check out Mouton’s inside the Chevron on Hwy. 1252. Fried chicken, crawfish pistolletes, boudin balls, livers and gizzards are among the daily offerings, as well as homemade chili dogs and a variety of sliced meat po-boys.
SONJA’S CAJUN DELI, 2807 KALISTE SALOOM ROAD, LAFAYETTE, 988-0516
Formerly Comeaux’s, this tiny yet popular Exxon station is practically a full scale restaurant, offering breakfast, daily plate lunch specials, po-boys, and dining tables to boot.
CHEVRON FOOD MART, 600 E. KALISTE SALOOM ROAD, 237-8575
Formerly known as Smokin’ Joe’s, this Chevron has a reputation for stellar barbecue. Since Smokin’ Joe left, the barbecue, including ribs, burgers, pork steaks and chicken, has been scaled back to only Tuesday through Thursdays.
PEPIN’S, 601 RIDGE ROAD, LAFAYETTE, 993-8866
Billing itself as the “Home of the Cuban sandwich,” this filling station comes replete with pictures of its signature item on the sides of its gas pumps. Owners Jose and Donna Pepin also serve a variety of other sandwiches and salads.
FOOD N FUN DELI’S, VARIOUS LOCATIONS
There are a number of Food N Fun delis in Chevrons across Acadiana, but only a few offer plate lunch specials and each is its own independent kitchen. For good home cooking, you can count on the Food N Fun at the intersection of Highways 90 and 92 and the one in Cade at the intersection of Highways 182 and 92.
NOLA Bowl game day outfits
Accept no substitutions for homemade Eggnog
Here's your daily look at late-breaking national and international news, upcoming events and the stories that will be talked about Friday, December 13, 2013:
September's $509 million in sales pushed Lafayette Parish's nine-month total to $4.4 billion.
The Louisiana Supreme Court has punted on its first chance to decide whether a new state constitutional provision declaring gun possession a fundamental right could void a long list of criminal statutes that regulate firearms.
New Orleans' offense, which ranks sixth in the NFL, isn't helping many of its skill players pile up Pro Bowl-type stats. Rather, the approach of coach Sean Payton and quarterback Drew Brees has enabled a wide range of play-makers to emerge periodically with high-production outings.
An ordinance phasing out a rebate businesses receive for collecting and remitting sales taxes is tabled, but it doesn’t solve the vexing issue of government revenue.
From jewelry to home goods, deals abound
Forgiving shapes for NOLA Bowl
As part of a national undertaking known by industry insiders as the “Butterfly Project,” a rebranded version of The Daily Advertiser is set to launch with Sunday’s edition of the Gannett-owned paper.
Louisiana moved up a slot to 48th in the ranking of healthy states — once again, thank God for Mississippi! — so all this frettin’ about Gov. Bobby Jindal’s refusal to expand Medicaid per Obamacare ... fuggidaboutit! We don’t need Medicaid no more!
The Denham Springs woman who placed Christmas lights in the shape of a butter finger on her roof in a display of anger directed at neighbors has doubled the trouble for the 2013 holiday season.
The New Orleans architect behind the 1984 World’s Fair also left his mark on Lafayette.
Laid back vibe just right for NOLA Bowl
The 30-second commercial, to run around the state, is the Democratic senator's first TV spot in her bid for re-election to a fourth term.
It's a number that has edged up but falls far short of the thousands who are eligible for subsidized coverage.
A group of mostly higher education leaders will make recommendations to state lawmakers about how to tweak the policies governing tuition rates charged at the state's public colleges.
Week long specials and a ribbon cutting celebration held in Parc Lafayette
Fort Worth company's new facility at Lafayette Regional Airport will build helicopters primarily for the export market.
Could River Ranch restaurant be the next star?