At The Brown Pelican, Chef Randy Lewis reconnects with his culinary roots, serving some of his favorite traditional dishes of Louisiana. Some of the best eateries in Louisiana are charming hole-in-the-wall’s, where the food speaks for itself. The ones that only the locals know about. These eateries might not have a lot of flash and shine from the outside but, inside you find some of the best food in town.  Brown Pelican hopes to recreate the soul and charm of these hole-in-the-wall’s.  

 

‘The Pelican State’ has long been a lure for epicures, a place where the cuisine has been informed by centuries of new arrivals from other parts of the globe. Influenced by traditional French cooking with Spanish, African, and Indian influences, as well as the general cuisine of the Southern United States.

 

The menu features Louisiana classics like red beans & rice, gumbo, jambalaya… but the centerpiece of the menu will be New Orleans' beloved po-boy’s, a sandwich made with French bread that often features fried shrimp or oysters, then "dressed" in mayonnaise, lettuce, tomato and pickles.

 

As simple and as casual as the concept is, there has to be a certain level of quality. Made-from-scratch cooking using the finest seafood, sausages, rice and beans from the region, while using Georgian produce to offer the finishing touch will be one of the key factors of securing the quality of the food.  

 

Lewis’ a fourth generational Louisianan grew up just outside of New Orleans. I want to create a place that I want to hang out and enjoy the flavors of home. I want the scent of fried shrimp & oysters to transport you to the streets and bayous of Louisiana.