johnsonsribsJohnson’s Boucaniere’s slow-smoked country-style rib plate lunch boasts boneless, hand-selected shoulder-cut pork, which are dusted with Johnson’s dry rub and smoked, then served with Johnson’s homemade barbecue sauce. The plate lunch comes with choice of jambalaya or link of boudin and two additional sides — those in the know recommend the cucumber and tomato salad with ingredients straight from the garden. For Eat Lafayette, Johnson’s is offering a special price for its pulled pork sandwich, with chips and drink, for $6.95. In addition to the restaurant, Johnson’s also sells its signature sausage, tasso, beef jerk, barbecue sauce and seasonings. Johnson’s is located at 1111 Saint John St. and is open Tuesday through Thursday from 10 a.m. to 6 p.m., Friday from 10 a.m. to 9 p.m. and Saturday from 7 a.m. to 9 p.m.

 

Every week day during EatLafayette, the popular initiative to get more diners into locally owned restaurants, The Independent will spotlight a Dish of the Day; on Wednesdays, our Dish of the Day also becomes the Dish of the Week and is published in the print edition. The campaign runs June 18 to Aug. 15.

To be eligible for the Dish of the Day feature, digital images from participating EatLafayette restaurants or their patrons must be emailed to Katie Macdonald at   This email address is being protected from spambots. You need JavaScript enabled to view it. or Elizabeth Rose at   This email address is being protected from spambots. You need JavaScript enabled to view it. . (From time to time, The Independent will also photograph some of the dishes.) When emailing please include information like any special cooking techniques used, the name of the chef or cook who prepared the dish, and whether the dish is part of an EatLafayette special. The print edition of the paper will include a Dish of the Week feature. Read more about The Independent’s ongoing EatLafayette coverage here.

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