By: Restaurant Reviewer
It has been a while since the city has seen a truly local and authentic culinary establishment open up in the heart of downtown. This restaurant however, that we’re covering today, is one such spot.
Flamin’ Cajun promises to deliver freshly cooked and locally sourced meals of delicious taste and flavours to appeal to the everyday citizen. The restaurant, opening on the 10th of March, on Grand Massacre Street, just off Bourbon St. will host a festive opening, with a crawfish boil and Jambalaya as well as some spicy rice and beans for all who attend! We were able to interview the owner of the establishment who co-owns the restaurant alongside of her ‘silent’ business partner and investor.
H. Observer: “Tell us a little about yourself and who you are, are you new to the city?”
Denise Russo: “My name is Denise Russo, and my history in this fine city goes back a few years. Formerly I was the Director of Civil Services. During my time as the Director, I put emphasis on ensuring all health codes were followed at all our local establishments. My run as Director was highly successful but unfortunately personal family matters come first and I found myself having to leave Hathian to return back to my home state of West Virginia. Afterwards I ran several successful businesses in California, New Mexico and New Jersey.
It’s been a few years and the timing just felt right to come back to the Bayou State of Louisiana. There’s a sense of nostalgia mixed with excitement as I rediscover old haunts and notice all the changes that have taken place while I was away. It’s like coming home to a place that feels both familiar and different at the same time, but regardless, I’m happy to be back amidst the energy and vibrancy of city life. And I’m looking forward to offering the citizens of Hathian and my latest business venture Flamin’ Cajun.”
(Editor’s note – we have no record in our archives of a Denise Russo being a ‘Director of Civil Services’; about the only articles found via search were from ten years ago about a shot bride named Lauren Russo. We’ll follow up on this point to make sure we don’t have someone here suffering grandiose delusions)
H. Observer: “After some personal setbacks, you seem to be have a lot riding on this restaurant. What makes it different to the others in the city?”
D. Russo: “It was really a no brainer. Having researched around the city it struck me as odd being in the bayou that Hathian was lacking any real authentic Cajun and Creole cuisine. My instincts were to jump on the opportunity. I enjoy taking risks and opening any new business is just that…risky as hell. The odds can be 50/50 on success or failure.
Setting us apart from other local fare we will be offering Cooking Classes, provide a private meeting space, and host fun events like Dating in The Dark, Speed dates, fun eating challenges to name a few. I’m also aiming to collaborate with local authorities to provide a work release program for repeating offenders. Help get them back on their feet and the right path to society once more.“
H. Observer: “That all sounds very interesting and things that citizens will enjoy or benefit from. Tell us about the food!”
D. Russo: “One of the best things about dining at a restaurant that uses freshly sourced food and ingredients local to the area is the unbeatable freshness and flavour you can taste in every bite. From crisp vegetables to freshly caught seafood, there’s something special about knowing that what you’re eating was grown or produced just a short distance away. Not only does it support local farmers and producers, but it also ensures that you’re getting the highest quality ingredients possible.
As of right now we do locally source from just outside the city but anticipating in the near future to invest in land to harvest our own crops and grow herbs for the eatery. Pushing forward with sustainability and providing more jobs for our citizens.”
H. Observer: “What is your favourite dish?”
D. Russo: “That would have to be our Jambalaya hands down the best of Louisiana. The blend of flavours; the peppers and the andouille sausage and shrimp, flavoured with spices is a real tribute to the blended cultures of this city- Cajun and Creole both.”
H. Observer: “Are you hiring?”
D. Russo: “Yes! We are always hiring, in need of Servers, Cooks and Delivery Persons. Call or text us anytime. Number provided below!”
H. Observer: “When is the grand opening?”
D. Russo: “Our target date for the grand opening is Sunday March 10th at 5pm SLT!”
H. Observer: “Any words for budding entrepreneurs and those starting fresh in the city?”
D. Russo: “Moving back to the city can be challenging, especially when starting a new business. Building relationships with other businesses and residents will also help Flamin’ Cajun make a mark and establish myself as a valuable member of the community. Whether it’s through networking events, sponsoring local events, or simply providing exceptional service, making an effort to connect with those around you is essential when starting a new venture.“
“So if you’re looking for a real with real flavour and the right amount of heat, seek out FLamin’ Cajun, your taste buds will thank you!”
D. Russo
