Venue:

• Sulphur, Louisiana
  2706 South Ruth Street
  337-527-0041
  
  Also locations in: 
• Beaumont, Texas
  3925 Dowlen Road • In Front Of Kroger Court
  409-899-4076
• Vidor, Texas
  1035 North Main
  409-783-0524
• Lumberton, Texas
  441 South Main
  409-755-1224
• Nederland, Texas
  3016 Hwy. 365 • Across From Central Mall
  409-724-7553
• Orange, Texas
  501 North 16Th Street
  409-988-0200
• Silsbee, Texas
  1170 Hwy. 327 East
  409-386-6300

Hours/ Days Open:
All locations Open Monday – Sunday:10:30 am – 10:00 pm
Visit Novrozsky’s Website
See Novrozsky’s Menu (NEW)!
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About Novrozsky’s – Every once in a while a restaurant manages to pull off the rare feat of both capturing the flavor of their local area and at the same time incorporating the best of other regions and preparing them in a way that appeals to local patrons.

Novrozsky’s Hamburgers, Etc. was founded in 1982 in Beaumont, Texas. Novrozsky’s prides itself on serving the most delicious and satisfying burgers in Texas. Their hamburgers are made with 100% all natural, hormone-free beef, raised right here in Texas by hall-of-fame pitcher Nolan Ryan.

This simple concept has been executed so well and so consistently that Novrozsky’s now has six Southeast Texas restaurants and one in Southwest Louisiana.

Local favorites include the Chili Burger (with Cheddar cheese and onions) and the Iron Gut Burger (bacon, lettuce, tomato, jalapenos, salsa, and Cheddar). From New Orleans, they offer the Peanut Butter Bacon Burger (dry with lettuce, tomato, Cheddar, pickle and onions). From New York they offer the Fried Egg Burger- they don’t say it’s from New York but every dinner in the five boroughs offers one- ironically always called the “Texas Burger”.

Novrozsky’s has three healthy burgers, a rarity for Southeast Texas. Vegetarians can choose black beans, those cutting back on any kind or red meat can choose turkey, or those looking for something simultaneously exotic and healthy can opt for the Akaushi burger which are promoted as: cattle from Kumamoto, Japan brought to the US in 1994 through a loophole in a trade act. They are now raised in Yoakum, Texas and are guarded by Texas Rangers. Novrozsky’s uses 100% pure Akaushi beef, which is 2 – 3 grades higher than prime beef! 100% free of any antibiotics & added hormones. The extremely high ratio of monounsaturated to saturated fatty acids make this beef better for your health than fish, chicken, turkey or buffalo! This ratio also lowers levels of LDL (bad cholesterol) without decreasing HDL; it has been shown to reduce Cardiovascular Disease; have an anti-diabetic effect; helps to prevent high blood pressure; and reduces the risk of Coronary Heart Disease!

If you’re not in the mood for a burger, Novrozsky’s has a full menu of salads, wraps, seafood (including salmon , fish tacos, shrimp, and catfish), sandwiches, loaded potatoes, and great sides.

Grilled Chicken Salad – Novrozsky’s

Novrozsky’s Burgers are made with Nolan Ryan’s All Natural Beef

Located in Mossville, the first African American settlement in the area, B&O’s has been a true area favorite for almost 30 years. You will find every southwestern Louisiana delicacy and more here including some of the region’s best boudin, pistolettes, fresh crackling, hog head cheese, beef jerky, Cajun eggrolls stuffed with boudin, stuffed chicken, brisket, pork chops and turkey with a variety of stuffings, fried turkeys and Turducklins (a turkey stuffed with a duck, stuffed with a chicken, with stuffing in between each bird).

Everything is made from scratch, including the hog lard, casings and spice mixes, and it shows in the flavor. B&O’s is not black owned, but is a must for a soulful taste of Southwest Louisiana, and located along the Southwest Louisiana Boudin Trail.

Lake Charles/SWLA Convention & Visitors Bureau
337-436-9588 or 800-456-SWLA

Venue: Pujo Street Cafe’

Pujo Street  Cafe – Happy Hour Specials!
Monday’s “Martini Madness” - Buy one get one Free
Tuesday’s “Two For Tuesday” - Buy one get one Free (Excludes Call Wines & Premium or Top Shelf)
Wednesday’s “Ladies Night” - $3.00 House Wine & Cosmopolitans
Thursday’s “Thirsty Thursday” - $1.00 Well Liquor High Balls
Friday’s “Friday Night Fever” - 25% Off All Drinks (Excludes Wines by the Bottle)
Saturday’s “Beer Bust” - $1.00 Domestic Beer

The trinity, a combination of onions, bell peppers and celery along with roux — flour cooked with grease until a golden blonde or brown color – are the starting points for gumbos, stews and gravies.

But a special kind of meat is just as important to bayou country cuisine and is found in pots of red beans and rice, jambalaya, and even a deer sauce picante. These meats are prepared using a technique that is as old as the art of cooking itself.

Smoking meat for preservation was once a necessity before refrigeration. In the bayou areas of Louisiana, the technique was bolstered with the creation of smokehouses and the use of local woods like pecan.

What’s smoked?
“We smoke anything that doesn’t smoke us. Pork chops, deer, beef and pork sausage, turkey wings, rabbit, chicken and even boudin,” says Dwight Billedeaux, owner of Billedeaux’s Cajun Kitchen located at 2633 Fruge St., in Lake Charles.
Billedeaux’s family has been smoking meats for generations. As far as he is concerned, having a business that emphasizes a cooking style that is part of his heritage is as important as making a quality product.”The smoking is part of the culture. People love it,” he said.

Lane Sonnier, owner of Sonnier’s Sausage and Boudin located at 1224 Simmons St., also in Lake Charles, explains that smoked meats are important because they enhance the one aspect of dining that is important to Southwest Louisiana food lovers.  ”In everything we cook, we like all kinds of flavor with our food down here. The smoke accents the seasoning and makes a stronger flavor,” he said. Meats are smoked or seasoned with a variety of seasoning blends. Sonnier uses salt, red pepper, brown sugar, black pepper, and garlic powder. The seasoned meat is then put in a smoker made of cylinder blocks. Iron rods cross the insides of the structure where the meat is hung and smoked using wood for hours.

Timing and temperature control are two aspects of the process that make Billedeaux and Sonnier masters at their craft.
“Everything smokes differently. Sausage can go for four to six hours and other meats even longer,” Billedeaux said.
When added to dishes like beans, gumbo, jambalaya and other area kitchen staples, the meat’s flavors and seasonings are lively enough to stand on their own and curb the need to add more spices and herbs to the finished cooked product.
“All you end up doing is adding just enough because my smoked meats have enough seasoning and infuse flavor in whatever pot they are put in with other foods,” Sonnier said.

Both men agree, the best product comes out of an old fashioned smoker.”Oh yeah. Cylinder block with no electric smoking process. Just wood and the meat. I believe in them,” Sonnier said. And so do the customers who buy meats from these businesses and many others that dot the cities and country side through Southwest Louisiana.

Lake Charles/SWLA Convention & Visitors Bureau
337-436-9588 or 800-456-SWLA

Whether you are a Mom or Dad that wants to have flexible hours to be at home when your kids get out of  school, looking for a career change, recent graduate, or need to supplement your income – We are looking for people that are interested in working as  advertising consultants (Selling our EatDrink Network advertising and marketing packages)  and/or learning the business to become  online marketing consultants (offering all of our online services) .

Are you self motivated, personable and not afraid to make cold calls. We’re not a hard sell, but you must be consistent and persistent. You’ll work out of your home,  using your own telephone, computer, etc.  We’ll supply the leads, the knowledge and your printed marketing materials.

The job pays above average commissions, but there’s no base salary or benefits. You make what you earn, and the earnings are unlimited. We’d prefer full-time, but part-time are fine as well. Advertising sales experience is a big plus, but not necessary, as we will train the right person.

If you’d like to apply, no resume needed! Just send us  a note telling us why you’d be perfect for the job and we will be in touch!

Part time – Full Time.  Generous Above Average Commissions!

Opportunity to travel our Eat Drink Network areas, if desired.

Also, besides needing marketing consultants, we are also accepting writing samples from  writers that want to see their work published! So tell your friends!

Email us at eatdrinkswla@gmail.com

Come by La Truffee Sauvage and taste the exquisite culinary skills of Chef Mohamed. Originally from the Mediterranean coast of Algiers, Chef Mohamed applies his experience to select only the finest fish and shellfish available, from wild Alaskan king salmon to red snapper fresh from the Gulf; you can expect top quality ingredients. With such attention to quality and detail, Chef Mohamed chooses his meats from domestic producers only and carefully inspects every cut of certified Angus beef, veal, and lamb. His sauces and stocks are created from scratch and his artisanal breads are prepared daily from his own signature recipes and baked onsite in a deck oven on a hearth to ensure the freshest taste.

La Truffe Sauvage is a picturesque bungalow style house with glass on both sides. The soft music and décor make it an intimate and comforting place to enjoy your meal. The service is excellent and they offer an impressive wine selection. The crabmeat hors d’oeuvres are highly recommended. As for deserts, the raspberry crème brulee is real treat and is made with fresh raspberries, white chocolate crème brulee in crisp puff pastry shell.

The food is exquisite. It’s truly a Lake Charles treasure and you owe it to yourself or someone special to visit Chef Mohamed and his staff and taste the wild truffle, La Truffe Sauvage! Lunch is served Tuesday through Friday from 11 am until 2 pm. Dinner is served Tuesday through Saturday from 6 pm until 10 pm. You can make reservations by calling (337) 439-8364, but reservations are not required.

www.thewildtruffle.com