Saint Claude Avenue in the Bywater might be gaining a reputation for modern restaurant concepts and taquerias, but a new restaurant being planned for the street will offer Cajun classics in a sit-down restaurant setting. Owner and Saint Martinville native William “Tiger” Leon recently told What Now New Orleans that his restaurant The 337 will elevate dishes like meatball stew and catfish courtbouillon, which are normally served takeout-style from plate lunch spots in Cajun Country. The restaurant at 2633 St. Claude Ave. in New Orleans is set to be open for regular hours by the end of February.
“I’m just tired of seeing our food served in Styrofoam or plastic takeout containers when it’s made from original recipes that have been preserved for generations and generations,” he said.
Cutting his teeth catering and doing pop-up events, Leon said serving chicken-and-sausage sauce piquant at a cigar dinner was a revelation for his diners, especially when they learned the food was made from a long-held family recipe.
“It’s so amazing to see people’s eyes light up when they taste some of these foods and come to understand where they came from,” he said. “I wanna bring that stuff back, preserve the culture, and put it on a white plate.”
Leon said the opening food menu will be a greatest hits list of Cajun classics: boudin balls, creole sausage bites, alligator bites, chicken cracklins, meatball stew, chicken-and-sausage sauce piquant, catfish courtbouillon, and thick-cut fried pork chops with white beans and sausage. The dessert section of the menu will also feature classics, including Pig’s Ear Pastry, Bananas Foster, cakes, and brownies.
Bourbon and bourbon cocktails will be a focus at the bar. The cocktail program will mostly feature classic New Orleans cocktails. There will also be frozen margaritas and hurricanes on tap. Leon said he plans to hold barbecue and bourbon pairing dinners to celebrate both sides of the restaurant.
He emphasized that all of his dishes are made using recipes that have been in his family and community for generations and that he learned from his mother, Marie Simon.
“I was raised by the first woman I ever loved,” he mused. “I dedicate everything to her, and the restaurant as well. She doesn’t know it yet, but there will be a big picture of her on the wall, when you walk in on the right.”
