Le Fleur de Lis, a new Creole restaurant in Bronzeville, plans to open this Sunday. The menu is already available, and befitting its New Orleans focus, covers many of the basics of Creole and Cajun cuisine. That includes jambalaya and barbecued shrimp, along with blackened tilapia. But there are also some oddball additions like chicken curry and a stir fry. The restaurant is taking the place of the Negro League Café, which sits right next to the 43rd Street stop on the Green Line. Check out the full menu after the jump.
Owner Julian Gaines told Time Out that this restaurant will differ from the other New Orleans restaurants in town mainly because “we’re not from Texas trying to cook New Orleans food. We’re actually from New Orleans.” There is no liquor license for now, but they plan to secure it in a few weeks.
Le Fleur de Lis, 301 E 43rd St, Chicago, IL 60653; 773-268-8770
One the Table: Le Fleur de Lis [TOC]
Seasoned rice loaded with grilled sausage, chicken breast and Gulf shrimp.
Hand picked okra sliced and blended with Creole staples of chopped onion, bell peppers, and garlic simmered to perfection.
Chopped cabbage with smoked sausage seasoned with Louisiana spices and simmered to perfection.
Garlic Toast Bread
Homemade French bread drenched with a herb garlic butter.
Louisiana Crab Cakes
Crab cakes seasoned with Cajun/Creole spices.
Macaroni and Cheese
Another one of Momma’s classics - except with a Southern twist.
Granny’s secret recipe biscuits baked until golden brown.
Vegetable Soup with Beef
Tomato-based beef soup with corn, potatoes, peas and carrots, seasoned with a blend of Cajun/Creole spices.
Chicken & Sausage Gumbo
Momma’s recipe that we rave so much about - our gumbo is ‘taste-explanatory’!
Chili made with lean ground turkey, fused with traditional Louisiana red kidney beans and simmered for hours in Southwest spices.
Crawfish simmered in a creamy tomato-based sauce blended with Creole seasonings - served over steamed, white rice
Roux-based stew with diced chicken breast, sausage, and Gulf shrimp topped with chopped hard-boiled eggs.
Mini turkey burgers, served with all of the trimmings.
Your choice of chicken, shrimp, beef, and/or turkey mixed with stir-fry vegetables and rice with a delightful Creole stir fry sauce.
Cajun Seafood Pasta Bacon Ranch Bowtie Pasta
Shrimp or Crawfish mixed with fettuccini pasta in a creamy, Creole Alfredo sauce topped with Parmesan cheese.
Rib Eye Steak
11 oz. Rib Eye Steak served with Dad’s special sauce, Asparagus, and a Baked Potatoes with Creole Shrimp option.
Bacon Ranch Bowtie Pasta
Crispy bacon chopped and scattered in bowtie pasta mixed with creamy ranch dressing and parmesan cheese.
Smothered Creole Chicken
Chicken pieces simmered in an array of vegetables blended with coconut milk.
Chicken pieces smothered in a Creole-Caribbean fused curry sauce.
Creole Baked Chicken with Sautéed Corn
Creole seasoned baked chicken served with sweet, buttered, sautéed corn.
Creole Pan Seared Fish
Seared, seasoned tilapia served with scalloped potatoes and mixed vegetables.
Pork loins simmered in brown gravy with freshly chopped onions, bell peppers and garlic.
Fried Seafood Platter
An amazing collage of fried large Gulf shrimp, Louisiana catfish and oysters.
Grilled Gulf shrimp doused in Le Fleur de Lis BBQ sauce
A pound of unbreaded wings covered in a special-made Le Fleur de Lis wing sauce.
Creole Chicken Salad Sandwich
Traditional chicken salad sandwich seasoned to the Creole palate.
Fried Shrimp PoBoy
Fried, jumbo fried Gulf shrimp served on a lightly buttered garlic French bread bun topped with Le Fleur de Lis Remoulade Sauce.
Fried Catfish PoBoy
Fried Louisiana catfish served on a lightly buttered garlic French bread bun topped with Le Fleur de Lis Remoulade Sauce.
A smoked sausage link served on garlic French bread bun topped with your choice of mayo and/or BBQ sauce.