Lafayette, LA’s, Restaurant Scene Marries Business + Pleasure
Learn about three local restaurants that are flourishing in the region.
What’s cooking in Lafayette? Lucky for our tastebuds, a little bit of everything. This Southern Louisiana city is a melting pot of cuisine, and it is said to have more restaurants per capita than any other U.S. city, according to Explore Louisiana.
While you will find chains like Ruth’s Chris Steak House and Olive Garden, Lafayette’s charm comes from its abundance of local restaurants — some of which have been run by families for decades. And while Cajun and Creole reign supreme, you can find Indian, Japanese, Italian, French, Hawaiian, Latin and Greek options here, as well.
Though residents and visitors alike benefit from the city’s long list of eateries, the variety — and number — speaks to the fact that anyone can thrive in this business in Lafayette. In fact, step just one foot in the city, and you’ll soon notice the entrepreneurial spirit that helps fuel its restaurant scene.
To get a fuller look at this area’s food scene, we talked with three local business owners who shared their stories.
Scratch Farm Kitchen
When Jamie Harson and Kelsey Leger opened Scratch Farm Kitchen in 2019, they already had a loyal following from the days when they sold food at a local farmers market and later out of a food truck. To them, their farm-to-table approach is far from a trend; it’s a lifestyle. Harson farmed for nearly a decade before teaming up with Leger, and she maintains an 18-acre farm about 15 minutes from the center of town.
“Food is my passion,” Harson says.
This statement isn’t news to any of the many people who have eaten at Scratch Farm Kitchen. The burritos are legendary (think a combination of turmeric rice, cheddar cheese, slaw, grilled veggies, a protein and Russian dressing), and you’d be missing out if you didn’t try the burgers and griddle biscuits.
This casual, cozy restaurant, which is open for breakfast and lunch, plays funky music, and diners are able to watch the cooks do their thing at the grill. Plus, when the bill comes, it doesn’t put a dent in customers’ wallets.
“Straight from the farm can be good and affordable,” Harson says.
When asked about Lafayette’s culinary scene, Harson says it is vibrant, diverse, filled with culture – and growing, as is her business. She’s working out details to have a bigger location for her restaurant, and her dreams don’t stop there.
“Ultimately, I want a restaurant built on land where food is grown. That might be on my farm or somewhere else. I’m open,” she says.
Laura’s II NEXT Generation
In Lafayette, traditions run deep. In 1968, Madonna Broussard’s grandmother, Laura, opened the original Laura’s restaurant, which she ran out of her home. When she retired in 1984, Broussard’s mother, Dorothy, took the reins, followed by Broussard, who took over in 2000 when they opened their storefront location on University Avenue.
“We are the longest-running plate lunch restaurant,” Broussard says, referring to the meal that includes meat, rice, gravy and two veggies.
She’s a keeper of the legacy and uses the same recipes as her grandmother. She’s tweaked very little, though she’s chosen to serve the stuffed baked turkey wings daily, rather than on Wednesdays, due to heavy demand. (Word to the wise: these crispy wings stuffed with garlic and spices sell out fast, so don’t tarry at lunchtime).
Broussard, her husband and daughter, Lacey, all cook for this lunch-only restaurant, though spending time in the kitchen is something Broussard has done for a long time.
“My grandmother cooked a lot,” she says. “Every day was a big dinner like Sunday.”
Though Broussard has noticed changes in the city’s restaurant scene, like the addition of chain restaurants, she’s not overly concerned about the competition.
“We are the part of the culture,” she says. “Local restaurants will be No. 1.”
Charley G’s
Since 1985, Charley G’s has served as the “white tablecloth spot” to celebrate a special occasion as well as the place to grab a bite for a night out during the week. Live piano music is played every evening, and from day one, three signature dishes have ruled — the smoked duck and andouille gumbo, bechamel crab cakes and the Southern Caesar salad with shaved parmesan, house croutons and deviled eggs.
Co-owner Charlie Goodson says there’s a victory in “staying open through the oil bust and the pandemic.”
One secret to the restaurant’s resiliency is consistent quality, and he has his staff to thank.
“We are like family. I have some staff where three generations have worked for us. That family feeling feeds back to the customers,” he says.
Goodson also notes that the food scene in Lafayette is unique because it has so many long-standing family restaurants.
“It makes a difference when you have a family member at the front desk, in the kitchen, walking the floor,” he says.
This article was sponsored by the Lafayette Convention & Visitors Commission, Lafayette Economic Development Authority and One Acadiana.
