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New Orleans Oldest Cajul1 Restaraul1t
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401 Magazine Street - 504-524-3386
www.TheBonTonCafe.com
The Bon Ton, originally opened in the early 1900's, has
long been a favorite of local dining connoisseurs. After a
brief recess, AI and AIzina Pierce came to New Orleans in
the early 1950's hom their home along the bayous of
South Louisiana and reopened the Bon Ton. With them
came recipes that their families had created while living
deep in the Cajun country of LaFourche and Terrebonne
Parishes.
Armed with these recipes, they opened one of the first
restaurants in New Orleans to challenge the city's
renowned Creole cooking with authentic Cajun cuisine
that depends heavily on foods hom Louisiana's bayous
and the Gulf of Mexico. Once found only in the kitchens
along those bayous, dishes such as crawfish etouffee,
crawfish bisque, shrimp and oyster jambalaya, now
appeared on a restaurant table. Other Bon Ton specialties
made with lump crab meat, oysters, crawfish and soft shell
crabs began to pamper New Orleans diners-one of the
world's most critical group of gourmets.
Adding to the nostalgia of Cajun lore are two
specialties of the house prepared as only the Bon Ton
knows how - its famed Rum Ramsey cocktail adapted
hom a recipe handed down from the early 1900's and
known only to the owners, and its Bread Pudding with
Whiskey Sauce that is so delicious it verges on being
wicked.
Today, the traditions started by AI and AIzina Pierce
continue under their nephew, Wayne Pierce, who trained
under them, and his wife Debbie. Since 1967, Wayne and
Debbie have guarded those traditions so well they have
gained recognition of the Bon Ton by many international
culinary societies and have been covered extensively in
gourmet, travel and leisure publications and in newspaper
columns.
BERN KEATING
- Est. 1953 -
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Proprietors, Wayne and Debbie Pierce
Soups
Shrimp and Crab Okra Gumbo
Turtle Soup ® Oyster Milk Stew
Crawfish Bisque
Salads
Shrimp Remoulade ® Shrimp Cocktail
Crabmeat Salad ® Asparagus ® Debbie's Salad
A La Carte
Oysters uAlvin" ® Bayou Etouffee
Eggplant, Shrimp & Crabmeat Etouffee
Fried Louisiana Shrimp ® Shrimp Etouffee
Bon Ton Shrimp Creole
Fried Tenderloin of Speckled Trout
Pan Broiled Louisiana Oysters
Louisiana Oysters (tried or half shellj
Crabmeat Imperial @ Crabmeat Au Gratin
Red Fish Bon Ton ® Red Fish uAlzina"
Fried Soft Shell Crab @ Soft Shell Crab "Alvin"
Fried Fresh Water Catfish
Crawfish Omlette ® Crawfish Etouffee
Black Angus Sirloin Strip Steak
Black Angus Ribeye @ Center Cut Filet
Specialty Desserts
Bread Pudding with Whiskey Sauce
Pecan Crunch Ice Cream
