RESTAURANT PROFILE story by Connye Griffin } Photography by Al Griffin
New Orleans on Bagnell Dam
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At left: Ham, Salami, Olive Tapenade, Swiss and Provolone Cheeses build the Brick House Muffuletta.
28 VACATION NEWS
oft jazz, lively Zydeco, and washboard beats call to mind New Orleans where tall Hurricanes and spicy Sazerac go down smoothly. Creole spices and Cajun delights further define the unique Louisiana cuisine, but now, Lake of the Ozarks’ diners have it all right here at home on the Bagnell Dam Strip under the sign for Brick House Cajun Cuisine. Inside this open-air restaurant under gentle breezes, diners will enjoy fine lunch and dinner fare. Traditional jambalaya, gumbo, and shrimp over grits are on the menu. So is an array of seafoods — large gulf shrimp, mussels, crab, oysters, and crawfish. These are served as platters, on sandwiches, tossed with pasta, or fried. Meat choices will satisfy New Orleans’ cravings, too. Andouille sausage, pulled pork, baby back ribs, and juicy beef burgers are great choices for anyone who is not a fan of seafoods. Dirty rice or red beans and rice are sides that please. For dessert, the classic New Orleans’ beignet, bananas foster, or pecan praline pie will not disappoint diners who crave something sweet and southern after a hearty meal. In fact, head chef Terry Larkins designed the menu so New Orleans fans will not be disappointed. So far, his research has earned solid, positive reviews. Diners like having the Cajun option on the Strip, and they like the Brick House Cajun tastes very much. Amanda Hull, General Manager for the front of the house, collaborated with Larkins on the menu, especially the “killer September 17-30, 2021
