The O-town Scene - Oneonta, NY
Issue link: http://www.epageflip.net/i/377200
Do you have a craving for a taste of Southern-style Ca- jun cooking, yet don't feel like flying your G5 stashed up at the Oneonta airport down to Louisiana just for some grub? Then com'n down to Boudreaux 'n' Thibodeaux's at 160 Main St., the only place in town you will find op- tions such as a "alligator burger" or a "catfish Reuben." According to the restaurant's website, Cajun cooking originates from the French-speaking Acadian immigrants that relocated to Louisiana after the British forced them from their homes in Canada in the late 1700s. It is known for being spicy but that does not necessarily mean it is always fiery hot. Many other cultures influenced the Ca- jun style cuisine that Louisiana is known for today, which makes it "unique and authentically American." The menu features Southern specialties such as po' boys, muffuletta, hush puppies, gumbo and jambalaya. For my meal, I began with the fried pickles, which were cut into spears, coated with a semi-spicy beer batter and then deep fried. They were excellent. Being a lover of both deep fried food and a good pickle, I probably could have eaten two or three orders of those and been very satisfied. From there, I moved on to some chicken wings, of which I tried two of their many options: the sweet Thai chile, and the honey garlic. They were both wingderful! Both had just the right balance of sweetness and spice, but each in their own unique way with very different taste. Big wings with crispy skin, and coated with amazing sauce definitely gets two thumbs (and the rest of my fingers and toes) way up. After the wings, I moved on to the Southern combo plat- ter consisting of jambalaya, coleslaw, mac and cheese, and cornbread. The jambalaya contained juicy chunks of chicken and smoked beef sausage with rice and many different spices. The rice was perfectly cooked and not hard or dry, and it definitely had a hefty portion of both meats in it. The mac and cheese, which contained bell peppers and mushrooms, was creamy and the perfect accompaniment to the jambalaya. The coleslaw was good but nothing special, and the corn bread was a little burnt and dry, but probably would have been good otherwise. Mostly designed as a takeout/delivery establishment, the restaurant has a few tables inside in which you can seat yourself after ordering from the counter. They offer 50-cent wings on "Wing Wednesdays" and have numer- ous other revolving specials. So whether you're from Cajun country and looking for a taste of home, or just want to experience some awe- some authentic Cajun food, check out Boudreaux 'n' Thibodeaux's. Suggest your favorite hidden treasure or off-the-beaten path restaurant for local eats by emailing Lindsey Zimmerman at lzimmerman@thedailystar.com. Boudreaux 'n' Thibodeaux's A8 8 O-Town Scene Sept. 4, 2014 Local Eats The jambalaya contained juicy chunks of chicken and smoked beef sausage with rice and many different spices. The rice was perfectly cooked and not hard or dry, and it definitely had a hefty portion of both meats in it. Open 11 am - 9 pm • Sundays 12 pm - 6 pm Best Burgers in Town! Every Wednesday is Wing Wednesday 50¢ Wings Delivery Available 160 Main Street, Oneonta • 607-431-9044 thatcajunplace.com Like Us On Facebook 279724 Gentle Yoga Classes Asanas (Poses)~Deep Breathing ~Stretching~ One hour classes only $10 Monday nights at 5pm at the Methodist Church: 66 Chestnut Street, Oneonta Call text, or email for details & directions 607.287.6327 - pattihaddad@hotmail.com Patti Haddad CYFI Certifi ed Yoga Fit Instructor 281714 C alling all ink-stained wretches If you love to write and want nothing more than the glory of seeing your name in print, we'd love to add you to the O-Town Scene's list of contributors. Oh, wait, we forgot to mention ... you can get in to shows free. Email epopek@thedailystar. com with writing samples to join this elite group of under- paid and overworked individu- als!