{"id":1292,"date":"2011-07-01T08:49:56","date_gmt":"2011-07-01T13:49:56","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1292"},"modified":"2011-07-01T08:50:36","modified_gmt":"2011-07-01T13:50:36","slug":"oyster-bar-cajun-in-little-rock","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/reviews\/oyster-bar-cajun-in-little-rock\/","title":{"rendered":"Oyster Bar, Cajun in Little Rock"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Shrimp Etouffee<\/p><\/div>\n

I meet my wife for lunch the other day and\u00a0 can not figure out where to go.\u00a0 We try to go to Bossa Nova<\/a> but can not find a parking space (even though there were many open tables inside.)\u00a0 We decide to go to\u00a0 The Oyster Bar <\/a>close to Downtown\u00a0Little Rock.<\/p>\n

The Oyster Bar has been around since 1975 and serves a variety of Cajun style food including shrimp creole, raw oysters, po- boys, and fried fish.\u00a0 You park in the back, walk in over a rickety wooden stair case, through a hallway, and into\u00a0the open seating area.\u00a0 The place looks old, complete with Ansel Adams prints along the wood panel walls, but has a very \u201cdive\u201d friendly feel to it.<\/p>\n

We sit down and wait several minutes for our waitress to show up.\u00a0 I have never really liked the Oyster Bar but think I just orded the wrong things.\u00a0 This time around I opt for a large bowl of the Shrimp Etouffee ($6.95). <\/strong>My wife orders a small bowl of the daily special of Shrimp Creole ($4.75)<\/strong> with extra toast.<\/p>\n

Our lunch arrives quickly and my etouffee confuses me at first.\u00a0 The menu said it is creamy, but I did not expect it to be white in color.\u00a0 I am used to etouffee which is red from the tomatoes, but it looks like the Oyster Bar uses a different recipe.\u00a0 Although it is white in color, it looks delicious.<\/p>\n

Sure enough, my etouffee tastes wonderful.\u00a0 It has heat via spice, a rare occurrence in restaurants, and plenty of depth of flavor.\u00a0 It is velvety in texture with small notes of onion and pepper.\u00a0 The shrimp is well cooked, and has no fishy taste.\u00a0 The rice at the bottom of the bowl is well cooked and has a nice bite to it.\u00a0 Overall I am extremely pleased with the dish and wonder why I have missed it all these years.\u00a0 The only small complaint I have is I wish\u00a0my etouffee\u00a0had more shrimp in it.\u00a0 I am used to etouffees which are full of rice and shrimp, but this one\u00a0has more sauce than shellfish.\u00a0 Regardless, it tastes great.<\/p>\n

My wife\u2019s shrimp creole has depth of flavor, with hints of spice, and the tomatoes add a nice kick to the dish.\u00a0 It is too mild for my tastes, but overall is good.\u00a0 Our check clocks in around $21, feels well worth it, and the entire experience leaves me wanting to return in the future.\u00a0 I really liked my etouffee and now have something to look forward to at The Oyster Bar.\u00a0 Give them a try sometime.<\/p>\n

\"Oyster<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Todd Barron @ FoodieCuisine.com I meet my wife for lunch the other day and\u00a0 can not figure out where to go.\u00a0 We try to go to Bossa Nova but can not find a parking space (even though there were many open tables inside.)\u00a0 We decide to go to\u00a0 The Oyster Bar close to Downtown\u00a0Little […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,205],"tags":[189,24,480,478,477,459,72,479],"class_list":["post-1292","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-reviews","tag-bar","tag-chicken","tag-crawfish","tag-creole","tag-etoufee","tag-oyster","tag-restaurant","tag-shrimp"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1292"}],"version-history":[{"count":5,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1292\/revisions"}],"predecessor-version":[{"id":1302,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1292\/revisions\/1302"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1292"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}