Crispy on the outside, while juicy and moist within, Bon Temps Grill’s Spicy Mango and Peach Duck Wings are a unique twist on the familiar wing appetizer.  The wings are tossed in a just-spicy-enough mango and peach sauce and served with a side of slaw made from fresh jicama — a sweet, root vegetable originating from Mexico. Priced at $7.50, the wings can be shared or enjoyed as an entrée. Until Aug. 15, mention EatLafayette and choose either $5 off dinner with the purchase of $25 or more, or half-priced bottle wine.
Since opening nearly two months ago, Steve and Pat’s Bon Temps Grill has introduced Lafayette to its own “swamp edge” cuisine in an “urban Cajun” atmosphere. It boasts Cajun cuisine with a twist, such as its NOLA Shrimp and Grits, BBQ Alligator Doria and Crawfish Pot Pie. Bon Temps is located on 1312 Verot School Road and is open Monday through Thursday from 11 a.m. to 9:30 p.m. and Friday and Saturday from 11 a.m. to 10 p.m.duckwingsEvery 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. To be eligible for the Dish of the Week competition, cooks or chefs must also include the recipe and instructions on how to prepare the meal. Read more about The Independent’s ongoing EatLafayette coverage here.

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