Last Bite
Chef Ron’s Gumbo Stop
NESTLED AT THE GATEWAY to New Orleans, Chef Ron’s Gumbo Stop is a welcoming place to indulge in the flavors of old New Orleans. Since opening in 2012, Owner and Chef Ron Iafrate has allowed the relaxed restaurant’s décor to develop by customers leaving their mark. He says, “It started with the first dollar that we hung on the wall. Each dollar now represents someone or a group of people celebrating, or on their next excursion to New Orleans.” Customers return often for the boudin balls or crab cakes served with spicy mayonnaise as well as the barbeque shrimp folded into a quesadilla. Chef Ron’s menu has grown over the years to include new savory dishes and customer requests. He says, “Someone once asked me, ‘Could you pack anymore flavors in there?’ I said, ‘Well, yeah.’ So I brought him the fried catfish in the gumbo and the stuffed gumbo was born. Since then, we’ve been known for our fried 66
I nside N ew Orl ea n s
seafood toppings, like our Yumbo Mumbo Gumbo and Freckled Gumbo.” Other gumbo options include the Classic Seafood Gumbo, Gumbo Monceaux with a poached egg and potato salad topping, and the Ultimate
Gumbo complete with Louisiana fried catfish and oysters. Chef Ron also makes his own hot sausage in house, serving it grilled cheese-style for a special. “Our customers demanded it, and it made its way to the menu.” Specials change daily at Chef Ron’s Gumbo Stop from Louisiana Shrimp Creole over crab ravioli to a grilled French cut pork chop topped with barbeque shrimp. Yet, the delectable dessert options stay the same. “It’s our bread pudding that will bring you some delight with fruited undertones and whiskey caramel sauce,” Chef Ron adds. “We are an unpretentious, small fullservice restaurant that celebrates diversity. It’s a great place to come and get fresh ingredients cooked to order.” Chef Ron’s Gumbo Stop is located Metairie’s Galleria at 2309 N. Causeway Blvd. 504-835-2022. gumbostop.com.
photos: MILESTONE PHOTOGRAPHY MELANIE LANGTEAU
by Leah Draffen
