Ben and I grabbed lunch at Papa Roux last weekend. Given the super-positive recommendation of a certain nit-picky (that's a good thing) chef and the generally vegetarian-friendly menu, this was definitely a long-overdue visit. My return, however, will be rapid.
Because of their generous side dish policy (as in, you can have as many side dishes as you want with your main course for FREE!), Ben and I got to taste a bit of everything. My little bowl of red beans and rice was probably my favorite dish, with just the right amount of richness in the mildly spiced beans. I got the plain etouffee for my main dish - it was good, mild and made with a light roux, but super-duper rich. I'll keep that in side-dish territory for the future. Ben's roast pork po' boy was a sight, dripping with their creamy "Vouxdoux" sauce and packed with fresh cole slaw. They offer a grilled onion po' boy and that will definitely be my pick on my next visit. We also got some cornbread, which was excellent for dunking into the beans and the etouffee, and the nutmeg-rich bread pudding custard. I adore nutmeg, so Papa Roux's rich, eggy concoction met every bread pudding desire I didn't know I had. In addition to those free sides (apple sauce, french bread, creole and coleslaw are other options), you can get free iced tea - sweet or not-sweet. They also have Zapp's N'awlins chips, a rare experience in Indiana. I nabbed more that a few of Ben's dill variety.
Unfortunately, it was all so good that I didn't take pictures
The atmosphere at Papa Roux pairs perfectly with the dishes. From the front counter to the food runners, all the staff are friendly, helpful and excited about their food. The walls are decorated with customer graffiti, a fun distraction to explore while waiting for the food to arrive. The workaday dishes and paper-wrapped po' boys provide a relaxed, approachable presentation for the food. On each table - most are large, as was ours, so we ended up sharing with three other folks - a paper napkin dispenser and jumbo Louisiana hot sauce bottle will take care of your basic necessities. The location just west of Post on 10th street, easily identified by the matter of fact and bold building sign, may be a bit of a drive for non-East-siders, but it is so worth it.
Ben and I keep talking about it; my cravings for those red beans and rice are at a fever-pitch. Allegedly, he'll be going there for lunch today. I'm completely jealous.
11 comments:
Last Friday was my first visit to Papa Roux, too, and I loved it! I got the Red Beans & Rice as my main dish, and got to try a variety of sides. My husband works just down the street from there, so he gets to go all the time. It's out of the way for me, or I would, too!
I loved Papa Roux! The food was great and the owner was a sweetheart. I felt kinda bad "cheating" on Yats, but hopefully there's enough room in Indy for both!
I'm glad that others have been enjoying Papa Roux's while I have been neglecting it.
Kate - There's definitely enough room for both. For Pete's sake, how many Chinese or Italian or Mexican places does this town have? And they're different, which is nice, because I'm a variety kind of girl.
I love the place. My first dish there I think was a Cajun rice stuffed bell pepper.
The owners are awesome, and I luckily work right down the street. It is my go-to comfort food place. I absolutely adore the pork po-boy and the bread pudding.
-Amanda Boles
Kate, I kinda felt like I was cheating on Yats too! lol
I have been a Yats fan since the beginning, but I think there is room for both too.
I can't get a Po Boy at Yats, and I can't get Chili Cheese Etoufee at Papa roux(that I know of, lol).
Viva la difference! ;-)
Papa Roux is made of awesome.
We went last Friday for dinner after my husband had a great experience at lunch. Our dinner was very dissappointing however. I ordered the special crabcake po'boy and there was so much sauce I couldn't taste the crab--just the slaw and the sauce. My husband ordered the shrimp gumbo--looked really good, color and texture wise. Tasted scorched. I understand it is difficult to make a good dark roux, but someone should have tasted that gumbo before it came out. And as much as I love bread pudding--my first bite had way too much spice and I could only taste that for the next 10 minutes. Took all the joy out of the red beans and rice and ettouffe we did enjoy.
It is a trip for us to get there, Yats is closer and so, sorry to say, we aren't rushing back--I will say the bread for the po'boys is WONDERFUL!
I have been to Papa Roux twice and I dream about it all the time. I am a really picky eater, but the combination of coleslaw, vouxdoux sauce and chicken on the po'boy that I ordered was absolutely amazing! I almost got it without coleslaw 'cause I normally hate that stuff, but in the context of a po'boy it was incredible! And I never knew I liked bread pudding until I visited Papa Roux. I give it a 10.
redflamingo:
I'm sorry you were disappointed, especially since you seem to have gotten the two dishes we are proudest of. I do wish you had spoken to me or literally anyone in the building; you would have been taken care of immediately.
Not to refute your pallet in any way, but by way of explanation, let me assure you that the roux was not scorched. Extremely dark, yes, and perhaps prepared in a style not to your particular liking, but I can tell you the roux in our kitchen does not scorch. In fact, because it does not (and cannot) scorch, we take it darker than most anywhere outside of New Orleans. But, again... I do not argue with you. If you didn't enjoy it, I do wish you would have said so. Your dish would have absolutely been replaced immediately and without question.
Regarding the CrabCake Po-Boy: our VouxDoux sauce is the one most highly praised and requested signature flavor at Papa Roux. Again, it appears it doesn't play with your palate as well as it does with most. That's perfectly understandable. Obviously, you can get any Po-Boy with light VouxDoux sauce, or none at all.
And again, the Bread Pudding. It is the only flavor at Papa Roux that consistently beats out our Po-Boys and VouxDoux sauce. Apparently it didn't sit well on your palate EITHER, and at this point I really can't offer much in the way of advice... our three most popular and flavorful and robust dishes don't seem to be palatable to you. It happens.
Should you care to try us again (as you say, you had a great experience at lunch!), please do ask for me specifically (Papa). I'll be certain to walk you through the flavors and let you try a few things on for size...?
Papa
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