I remember going to K-Paul’s in my senior year at Tulane. It had been open a few years and had become one of the “special occasion” restaurants that students would save for (or wait for parents to take us to). I went with friends and ordered the blackened redfish (of course). I remember joking when it was served that my mother - who could burn water - had been “blackening” pretty much everything she made, and what was so special with this place?
K-Paul’s was genuinely novel and fresh. I was saddened when Chef Prud’homme passed, and saddened vain when I read the restaurant closed during the pandemic.
I remember going to K-Paul’s in my senior year at Tulane. It had been open a few years and had become one of the “special occasion” restaurants that students would save for (or wait for parents to take us to). I went with friends and ordered the blackened redfish (of course). I remember joking when it was served that my mother - who could burn water - had been “blackening” pretty much everything she made, and what was so special with this place?
K-Paul’s was genuinely novel and fresh. I was saddened when Chef Prud’homme passed, and saddened vain when I read the restaurant closed during the pandemic.