Inside, one walks into the sweet smell of andouille sausage smoking in the back room, paintings of jazz musicians on the walls, and strings of warm lights all adorning the dining room of La Louisiane.
Kyle Kerr has been the owner and operator of the NDG institution since 1994, when he bought the catering business from its previous owners and converted it to a full-blown restaurant.
“I was working here doing catering, and the chef would serve a Cajun menu at night—poboys and whatnot—but I actually left town with a buddy of mine and traveled Europe. When we came back, I opened a café downtown, and he came back to work here. One day he called me and told me the place was for sale, so we bought it, scrapped the catering and started back as a Cajun restaurant with the bar and more seating.”
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