Angeline’s: Soul-full Foodby Sarah Tang on Oct, 08 2012
Soul food. Southern food. Creole cuisine. Cajun-style. It’s all that and delicious at Angeline’s Louisiana Kitchen, located on Shattuck between Kittredge and Bancroft. If you’ve never had Cajun food, this is a great place to start…and continue with. They have the essentials – jambalaya, gumbo, hush puppies, and everything is rich-rich-rich and filling. It’s the sort of meal that leaves you sitting in content at the table even after you paid the bill. And Angeline’s is the sort of restaurant that welcomes you to sit and enjoy.
That’s how I felt after I ate lunch at Angeline’s for the first time at the my friend’s suggestion. My friends and I spent a long time deciding what we would order, because every item on their menu (see here) is both intriguing and tempting.
For starters, there’s “Angeline’s Creole-style BBQ Shrimp.” I wasn’t sure what “creole-style” implied, but I now know it means spicy and buttery. Also, the sandwiches are called “Po’boy”s, which I guess is what Louisianans call their sub sandwiches. Their choices of sides included “Baked Mac & Cheese,” which I hear is really good. And they have a drink called “Swamp Water,” which despite its provocative name is just iced-tea and lemonade.
Now entrees. I ordered the fried catfish which came with a creamy potato salad and hush puppies. The catfish was smooth and tender and broke apart easily as I dipped it into the tartar sauce. The hush puppies, savory fried balls of corn meal, were my favorite. I slathered a couple in honey butter and shared the remaining four in exchange for a bite of each of my friends’ meals.
There was Angeline’s Gumbo, a thick stew of “okra, andouille, tasso ham, and shrimp.” According to wiki, okra, a plant originated from West Africa, has seeds that are commonly used in Southern cuisine. Andouille is smoked sausage (sometimes called hot link sausages), and tasso ham is a spicy peppered ham; both are Louisiana specialties.
There was also Buttermilk Chicken – fried chicken breast and gravy dip, served with the sweetest mashed potatos and some tasty green beans. And Penne Pasta, pasta the southern way – super creamy sauce and flavor-filled by blue cheese (and I have to commend the chef for not making the blue cheese flavor overwhelming, as blue cheese often is).
On first impression, the dishes didn’t seem as large as their prices (the entrees ranged from $12 to $17), but in the end they were so filling we didn’t even have room for dessert! That was too bad, because we wanted to try the beignet, the classic New Orleans dessert of fried dough covered in powdered sugar. Ah, well, next time. There will definitely be a next time!
So if you’re looking to try some authentic Louisiana cuisine and you have time to just sit and digest, then check out Angeline’s!