Rilwan Ameen & Dan Pneuman, Staff Writers
On Saturday we ventured to Boudreaux ‘N Thibodeaux’s on 160 Main Street.Simply known as “that Cajun place,” B&T’s gives a unique Louisiana feel to classic Cajun cuisine with its blend of flavors and New Orleans comfort. Owner Bryan Trotti founded Boudreaux N’ Thibodeaux’s in Oneonta in March 2010, but since then it has largely flown under the radar—many SUNY Oneonta students are unaware of the restaurant.
“That Cajun place” sits in the former location of Munchies, next to China 19, just a few steps up from the intersection of Main and Chestnut. When you walk in, you get the feel of an easy-going and comfortable diner, but with some pizazz: yellow and purple paint, Mardi Gras decorations, a chalked up menu above the register and an open kitchen behind the counter. The atmosphere makes me imagine myself just popping in off Bourbon Street in New Orleans.
Trotti is an affable man who can usually be found behind the counter. Born and raised in Louisiana, it took a while for him to see himself as a restaurant owner. He grew up eating Cajun food and loves its distinct flavor as well as the comfort it brings. He wanted to bring that comfort to Oneonta. “If its your first time at Boudreaux ‘N Thibodeaux’s, I would recommend the jambalaya specialty and southern combo which also comes with mac & cheese, coleslaw and shrimp,” Trotti said.
Upon entering B&T’s, we were certain that our meal would consist of three famous Cajun dishes: jambalaya, gumbo and a po’boy sandwich, along with fried pickles and cornbread as appetizers.
They also offer a variety of tasty burgers, seafood and chicken wings. The fried pickles—a popular snack throughout the South—were warm and crunchy with a hint of spice. Fried pickles should be Oneonta’s favorite snack, as they are far better than cold cheese pizza! The cornbread served with the jambalaya was sweet and subtle in its taste, while the fresh white bread complemented the gumbo perfectly. Their gumbo is a mixture of broth and rice that also includes shrimp, chicken and okra, giving the gumbo a smoked, hickory, thickening exterior. B&T’s jambalaya was an enticing mix of creole seasoning, beef sausage, chicken and celery. Last but not least on our Cajun feast list was the famed po’boy catfish sandwich. In New Orleans’ culture, “po’boy” is a familiar term used to describe a submarine sandwich served on long French bread rolls. Our po’boy was served with a side of chips and filled with peppery fried catfish, tomato, lettuce and Tabasco-infused mayonnaise.
The food was delicious and the service was efficient and friendly. B&T’s should be at the top of Oneonta students’ lists; their flavorful comfort food will fill you up for the whole day!