Each week, the Shreveport-Bossier Journal’s always hungry reporter visits a local restaurant, and tells you about the experience.
By ANON E. MUSS, Journal Services
As someone who doesn’t work in downtown Shreveport, there’s really only one thing which keeps me from eating there for lunch — parking.
It’s not so much finding a spot, as it is the payment process. You have to either download/open an app on your phone, or scan the meter’s QR Code. Then, if you haven’t previously saved your information (license plate, credit card number, etc.), you have to enter it — all while depending on a good data signal.
I was going to be driving near downtown on a recent Wednesday around Noon. I had seen billboards promoting that The Noble Savage (417 Texas Street) served lunch and dinner. I knew The Noble Savage had been around for a long time, mainly as a bar. But I didn’t know they were now also a restaurant. So, I called a friend, and he accepted an invitation to join me.
Once I went through the extra-curriculars associated with parking (I didn’t have a good data signal), it was a short (jay)walk to the restaurant. Upon arrival, I was immediately worried, because there were only five people dining, and it was the height of the lunch hour. (Eventually, several out-of-town conventioneers came in and ate). A sign asked me to “Please Seat Myself”, which I did.
Before long, my friend arrived, and so did Megan. She would be our server. Megan had a little sass about her, which we found enjoyable. She checked on us often, but not too often, as my friend and I appreciated Megan allowing us time to visit.
The Noble Savage is pleasant looking. It is both wide and deep, with plenty of seating. Megan said the restaurant is usually “packed” for dinner, especially on the weekends, when there is live music. There is a large stage at the front of the restaurant, a handful of televisions on the walls, an attractive looking bar, and a pool table toward the back.
The Noble Savage’s lunch menu is not overwhelming, but has a little something for everyone. There were only four Starters from which to choose, and two of them revolved around cheese. I’m not a big cheese person, but my friend insisted on splitting an order of Garlic Cheese Curds ($13).
I’m glad he insisted.
Megan brought out a tray with a sizable number of fried curds tossed with peppers and sprinkled with cheese, along with a nice portion of homemade marinara sauce. They were both hot and delicious! The curds weren’t greasy, and would have been good on their own. The marinara sauce would also have been good by itself. Put the two together, and we had a starter we really enjoyed.
The Noble Savage offers a soup of the day, three salads, and three flatbreads. If you’re hungry for more, there are eight entrees, plus the day’s special, which on this day, happened to be chicken parmesan.
It had been a long time since I had a hamburger, so when my friend offered, unsolicited, that he was not going to have a burger, my mind was made up. Or so I thought. I could go with the basic burger, or for $2 more, I could order the Noble SmashBurger ($15). The Smashburger was an upgrade — two four-ounce patties dressed with remoulade sauce, arugula, pepper jack cheese, pickled red onion, applewood bacon, and jalapenos, all on a Brioche bun. I also had my choice of homestyle fries or sweet potato fries.
I went for broke, minus the bacon and jalapenos.
My friend ordered the Chicken Sammich ($12), not so much for the Sammich, but for the way the restaurant spelled “Sammich”. My friend calls every sandwich a “sammich”, much to his 11-year-old daughter’s disdain. So, my friend wanted to tell her he ate a “sammich”. He even took a picture of the word “Sammich” on the menu.
The presentation of both our meals was very nice. My burger was big, and had lots of what was promised. The bun was beautiful. It had a certain glow, which made the burger look even more impressive.
,
I am happy to say the SmashBurger tasted just as good as it looked. The patties were hot and juicy, and went perfectly with the already-described goodies. And those fries! They were seasoned just right. You can’t beat a good burger and fries, and on this day, I enjoyed both.
My friend’s Chicken Sammich also looked outstanding. It was a fried chicken breast on a Brioche bun, with lettuce, tomato, onion, house made pickles, and “the Chef’s secret sauce.” My friend chose to leave off the onion and pickles. He also chose the homestyle fries.
My friend said his sammich was “juicy and easy to bite into. The bun was soft and tasty — not just a plain sammich bun. The sammich was filling, but not so filling as to prevent me from wanting dessert or needing a nap. The ‘secret sauce’ was better than just plain mayonnaise and nearly as good as the Chick-fil-A sauce.”
For dessert, The Noble Savage had two offerings, the Chef’s Choice, and NOLA Beignets ($10) with either honey or chocolate. However, once we saw the opportunity to have beignets without having to drive to New Orleans, we didn’t even ask for details about the Chef’s Choice. In fact, Megan went so far as to say the beignets taste just like those at Cafe du Monde.
We were served five beignets, sprinkled with a little powdered sugar (emphasis on “little”). They came with a cup of honey, which neither me or my friend had ever tried with beignets. Whomever came up with the idea is a genius! Just like the curds, the beignets would have been fine by themselves, but the honey made for a great way to top off our meal.
The cost for everything, before taxes and tip, was $52.75. I thought that was a fair price for the quality and portions of our food.
To my surprise, I give The Noble Savage Four Forks. The definition of a “Four Forks” rating is that “I would return, and go out of my way to do so.” For me, downtown is often out of my way. Add in the time-consuming way in which you have to pay to park (I miss putting quarters into the meter), and there has to be a really good reason for me to choose to eat downtown.
The Noble Savage’s food and service are that reason.
Is there a restaurant you would like the Journal to visit?
Email: SBJRestaurantReview@gmail.com.
1 Fork: Would rather eat a box of dirt
2 Forks: Will return, but only if someone else is buying
3 Forks: Will return and look forward to it
4 Forks: Will return and go out of my way to do so
2 Forks: Will return, but only if someone else is buying
3 Forks: Will return and look forward to it
4 Forks: Will return and go out of my way to do so
