Angeline’s Louisiana Kitchen is technically in Berkeley, but walking through the door was like stepping into New Orleans. It’s Owner, Robert Volberg, had decided he wanted to open an eatery just before Katrina hit the coast to work her destruction on the placid people of the Gulf. The idea fomented further after Katrina left her mark, through a serendipitous meeting with a Chef by the name of Brandon Dubea, the two came up with a concept. Dubea was from Baton Rouge, Louisiana. They would join forces and bring authentic Louisiana cuisine to the Bay Area. It was the beginning of Angeline’s, which opened for business July 20, 2006.
Upon stepping into the restaurant, I gotta give ‘em an A in decor. The ambience of this place is pretty authentic New Orleans, Louisiana. The pictures, the paint, the eclectic semi-religious iconography dotting the walls. They’ve even got those signs that say “behave or leave” that can be found all over the south in one form or another.
|Dungeness Crab Cakes|
|Voodoo (BBQ) Shrimp|
|Mac 'n Cheese|
Hush Puppies - These were a wonderment of corny goodness. These amazing cornbread ‘donuts’ were fried and served with a honey butter that was just the right amount of sweet. The corn meal itself was coarse, it had a nice grainy texture to it and these scrumptious little dumplings were fried up to just the right outer crunch. Knowing how to run a fryer, another Southern tradition mastered.
|Buttermilk Fried Chicken|
|Red Beans & Rice|
I absolutely loved their Red Beans and Rice. When I was a kid, my grandfather used to do this thing with red beans. He’d cook ‘em for days with bacon and green onion. They’d melt into this heavenly paste of beanie, bacony, bee-liciousness. Whatever they’re doing here, they’re leaving it long enough to grow some serious flavors. Right on.
We ended the meal by sharing a Bananas Foster Bread Pudding, w/Bourbon Whipped Cream. Just thinking about the flavors in that dessert right now is causing me to salivate. This may quite simply be the best bread pudding ever made, with the possible exception of the Bread Pudding Souffle at Commander’s. The “bananas foster” portion of this dish turned out to be banana cooked into the bread. Coupled with the traditional brown sugar caramelized into butter (a combination of liquid heaven which tastes like nothing else) the banana bread and the custard of the pudding, well, all of these mixed together made the very best pudding ever. I think I’m going back. Like now.
|Bananas Foster Bread Pudding|
Angeline’s Louisiana Kitchen
2261 Shattuck Avenue
Berkeley, CA 94704-1432