Each week, the Shreveport-Bossier Journal’s always hungry reporter visits a different restaurant and tells you about the experience.
By ANON E. MUSS, Journal Services
One of the things appealing about Bossier City’s East Bank District is that there are a handful of restaurants within walking distance, each offering a variety of food.
On a recent Friday, a friend and I had not eaten much of anything, so we were aiming for an early dinner. We considered our options, and even though we weren’t particularly close to the East Bank, we chose to visit Frozen Pirogue (515 Barksdale Boulevard).
When you first walk in, the restaurant can be a little overwhelming. There are four dining areas — a front section with a few tables and an L-shaped bar, a back section with several more (low and high-top) tables and a longer L-shaped bar, an outdoor uncovered area with picnic tables and portable heaters, and an outdoor covered area with picnic tables. Roll-up garage doors — which were raised on this semi-cool evening — separate the indoor/outdoor seating areas.
There’s also a large outdoor stage, which hosts music acts throughout the year in an area called Hurricane Alley.
Arriving at 5:40, we were happy to learn we would not have to wait for a table. My friend asked the young man seating us if we could have a table in the back. He obliged, and sat us in front of where live music would later be taking place.
Looking around, we both liked Frozen Pirogue’s decor. The ceiling is exposed with stained wooden beams, and there are plenty of televisions for game-watching. Even though the restaurant was half-full (by 6:45, it was full), there was a buzz. It was kind of like the buildup to a big event.
We were happy to see that our server was someone who has waited on us before. I hate I didn’t get her name (the receipt says our ‘Cashier’ was Meredith M. — maybe that was her), but she once again provided us with very good service.
Looking at our seven choices for Starters, we were between Pork Stuffed Potato Skins, and Boudin Stuffed Mushrooms. However, when we were told Frozen Pirogue was out of mushrooms and we would be served boudin balls instead, we went with the potato skins ($13.99). (As a side note, I may have only had potato skins twice in my life.)
Before long, we were presented with a plate of six large, plum skins. Each was full of BBQ pork, topped with mozzarella cheese and a drizzle of BBQ sauce. There was also a serving of dipping sauce, which didn’t have much taste.
The skins were very good! The only thing keeping me from telling you they were excellent is the fact the skins were lukewarm at best. Unfortunately, that would be a recurring theme throughout my meal.
Frozen Pirogue offers you a variety of entrees, without being overbearing. There are eight Down Home Dishes, as well as manageable choices of Handhelds (tacos, burger, sandwiches), Salads, Wraps, and Soups. I thought long and hard about the Avocado Burger, as I had heard Frozen Pirogue’s burgers are good. But I can get a burger anywhere, right? I thought I owed it to you, the loyal reader, to try something outside the box.
So, I chose one of the down home dishes — Grillades & Sweet Corn Grits ($17.99). My friend also narrowed her selection to a couple of items, but it’s hard for her to pass up salmon. So, she went with the Glazed Grilled Salmon ($22.99).
Our meals were served in a timely manner, which we were happy about considering the growing crowd. Mine featured a bed of sweet corn grits, topped with a generous portion of slow-roasted pork. It came with grilled vegetables, which bordered the grits and pork on each side of the plate. All was good, but again, all was lukewarm at best. If you are frequent reader of my reviews, you know I don’t like it when food which is supposed to be hot is not hot. Still, the pork, grits, and vegetables were good, but could have been so much better.
The presentation of my friend’s meal was impressive. She was served an eight-ounce piece of a grilled salmon filet, brushed with habanero bacon glaze, mashed potatoes, and grilled vegetables. She said the salmon was juicy as opposed to dry, and had “great flavor”. I was happy to hear that her food was warm, apparently warmer than mine.
Frozen Pirogue offers three dessert choices: Double Chocolate Cake, Peach Cobbler & Ice Cream, and a scoop of ice cream. Neither of us are chocolate eaters, and why get one scoop of ice cream, when you can get ice cream and cobbler? So, we went with the obvious choice.
The bowl of cobbler and ice cream ($8.29) wasn’t large, but was enough for two people to share. Again, the cobbler could have been warmer. But, as my friend pointed out, it’s hard for something to stay warm when it’s covered by what appeared to be two scoops of vanilla ice cream.
After our meal, we weren’t in a hurry to leave. Frozen Pirogue offers live music Tuesday-Saturday. On this night, a singer and guitar player from Many, Louisiana, had just started his set, and we had a front row seat. Also, the joint was hoppin’ with a now full house, and an electricity seldom found in a local restaurant.
(By the way, the singer only performed two songs in the first 18 minutes of his set. He spent the rest of the time talking. That’s certainly no fault of the restaurant, but in the future, management may wish to remind the singer he is there to sing, not talk.
The cost of our meal (we both had water), before tax and tip, was $71.32. That included a 3% non-cash fee. I appreciated the fact the fee was clearly indicated on the menu. However, take note that the suggested tip amount was based off the total, and not the sub-total.
Considering the temperature of my food was tepid, you may be surprised that I am giving Frozen Pirogue Four Forks. The difference between four forks and three forks is the restaurant’s atmosphere. It was fun, but not rowdy. The crowd’s age range was mostly 30-50, with some 20’s and 60’s mixed in. It was obvious everyone was having a good time. Lots of smiles. Lots of conversation.
In short, Frozen Pirogue was a fun place to be on a Friday evening. I look forward to returning, and will go out of my way to do so.
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
