The idea was conceived four years ago by siblings, Fred and Keisha Henry, and Tia, the wife of Fred. After enduring an abundance of hurdles and road blocks, on June 30th the trio will finally open the doors of Caf� Dauphine to the public. In an area still recovering from the effects of Hurricane Katrina, the caf� will be a "breath of fresh air." This business will give Lower Ninth Ward/Holy Cross residents a dining option within their own community, a luxury definitely lacking in the area. The restaurant will aid in stimulating the area's economy by offering jobs, thus fostering community pride and resilience.

Since the building's structure is located in a National Historic District, little change was made to the exterior in an effort to maintain its historical character. However, the exterior was modernized with the application of stucco and the addition of six large windows which reveal panoramic views of old New Orleans architecture of surrounding homes. The inside, on the other hand, was totally remodeled and modernized featuring an open kitchen, intricate wood work, and custom built tables (all the craftsmanship of owner Fred Henry, Jr., whom also served as general contractor of the project). 

"Our goal is to provide you with the same quality food, superior hospitality, and unique atmosphere that you'd expect to find in the more infamous locales of New Orleans notarized for their outstanding Southern cuisine and culturally rich surroundings. Even more important, we're proud to offer great food prepared with love and passion!"

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by Ian McNulty, GAMBIT

New Orleans neighborhood restaurants can be idiosyncratic, but they still tend to share common character traits. There's the architectural evidence of a corner grocery or barroom the building might formerly have housed. There's Monday red beans and rice, and the gumbo pot is almost as busy as the fryer. There are occasional visits from celebrities and devoted regulars who are ready to sing its praises. 

Cafe Dauphine has drawn deeply from the same neighborhood restaurant playbook since opening last summer, but it goes further. The open dining room is particularly attractive, finished with seasonal decor and refurbished woodwork, and the menu is strung with enough distinctive specialties to pin this restaurant to one's mental map of good food. 

That's important, because Cafe Dauphine is in the middle of Holy Cross, a historic Lower 9th Ward enclave that is a bridge away from the now-buzzing Bywater, but off the beaten path for restaurants. 

It's run by Tia Moore-Henry, her husband Fred Henry and

Tia Moore-Henry serves Creole cuisine in a neighborhood restaurant (Photo by Cheryl Gerber).

his sister Keisha Henry, whose family has deep roots in the area. Before opening Cafe Dauphine, they had no restaurant experience and only a recent run catering at church functions and parties. But they had a strong hunch that their old neighborhood was ready for a full-service restaurant. While it can be slow at night, lunch is busy and the after-church rush on Sundays is something to behold.

There are well-covered standards including po-boys, seafood platters and salads with equal parts protein and greens...  The standout dishes are the original ones, such as the Lizardi rolls. The polar opposite of light, fresh spring rolls, Lizardi rolls are plump, fried shells encasing shellfish and cabbage and drizzled with a sticky-sweet sauce. Creole pepper shrimp is essentially barbecue shrimp made a little less messy - the shrimp already peeled - with mashed potatoes sopping up the sauce. The roast beef po-boy is made with rich, if sometimes chewy, sliced short rib. 

Redfish Florentine, a frequent special, could hold its own against similar entrees at more expensive restaurants, with fresh spinach sauteed with crawfish tails and red onion in a buttery sauce that lets the fish's crisp edges come through. The star of this menu, however, is the fried stuffed bell peppers, another twist on an old standby. Crammed with a creamy mix of crab, shrimp and just a little dressing to bind them, they are like oversized versions of jalapeno poppers, minus the spicy bite. The gumbo has a thin, dark, uniquely restorative roux that comes directly from the black Creole gumbo tradition.

It takes a few turns to find this restaurant, tucked deep into its neighborhood, but with flavor and personality like this, a detour down Dauphine is worth the trip. 

SOURCE

by Daniel B. Iachello 

Daniel Iachello has just launched a new restaurant series designed to highlight tucked away restaurants in New Orleans. This series is designed to give tourists who visit cities like New Orleans insight on where the locals consider the best places to eat.

The monthly series will show case many of the different local cuisines, and spirits unique to New Orleans.

One such restaurant that will lead off the series will be his review of Caf� Dauphine Restaurant in the Lower 9th Ward of New Orleans. Caf� Dauphine was established in one of the buildings that was flooded out during Hurricane Katrina. Daniel Iachello says this local jewel of a restaurant captured every taste that New Orleans has to offer - a must dine for sure.

"I wanted to lead off my series of Tucked Away Restaurants with this perfect little dining venue on Dauphine St in New Orleans. Not many people know about Caf� Dauphine, but once you taste their food it will be very difficult to eat anywhere else. Even if you have to catch a cab from your hotel - the food is worth the fare. Trust me."

Daniel Iachello went on to say that what makes Caf� Dauhpine so special is the staff cares about every aspect of their restaurant - and it shows in their food. 

The Daniel Iachello "Tuck Away Restaurant" series is also being considered for a weekly showcase on the Food Network, with possible syndication in the UK. Tuck Away Restaurants desires to take readers away from the main commercial centers of the city in order to taste the food that the locals cook and enjoy.

The series will also review top spirits and local beverages as part of complete dining experiences in local eateries.

About Caf� Dauphine

The idea was conceived four years ago by siblings, Fred and Keisha Henry, and Tia, the wife of Fred. After enduring an abundance of hurdles and road blocks, on June 30th the trio will finally open the doors of Caf� Dauphine to the public. In an area still recovering from the effects of Hurricane Katrina, the caf� will be a "breath of fresh air." This business will give Lower Ninth Ward/Holy Cross residents a dining option within their own community, a luxury definitely lacking in the area. The restaurant will aid in stimulating the area's economy by offering jobs, thus fostering community pride and resilience.

The menu features Southern cuisine while the atmosphere vibes a casual chic ambiance. Some of the menu items include fried seafood fresh from the Gulf, salads served in crispy tortilla bowls, charbroiled burger, steaks, and Bar-B-Que ribs. Keisha and Tia have added their own signature dishes to the menu which include a Cajun-Asian fusion egg roll named the "Lizardi Roll" and the "Deep Fried Bell Pepper" which is stuffed with lump crabmeat and shrimp. The caf� also offers healthier alternatives like charbroiled chicken breast, grilled fish and grilled shrimp served with fresh steamed vegetables and salad. All fried foods are prepared in Trans Fat Free cooking oil.

If you are in New Orleans and would like to visit Caf� Dauphine please visit http://www.cafedauphinenola.com

For more information on Daniel Lachello "Tucked Away Restaurants" or to have Daniel Iachello review your dining establishment please visit.

https://www.facebook.com/danieliachello.resturantreviews