Creole Lunch House
For the next month we'll be exploring Lafayette's plate lunch scene. This week we we're visiting with the owner of Creole Lunch House, Merline Herbert. Disclaimer: We are not responsible for any cravings that may occur while viewing this story.

For Merline Herbert, owner of the Creole Lunch House, rice is the grain of life.

Merline Herbert

There is no rice cooker at the Creole Lunch House, no microwavable grains. "We cook rice the old way," she says, "on the stove." She maintains a confidence in the virtues of the rice pot.

Creole Lunch House

Herbert makes sure never to run out of prized starch. "We serve rice with everything but root beer," she likes to joke, "and that's because it's too sweet." When the occasional customer asks for potatoes, she informs them that this is rice country - we eat rice here. Sometimes other, carb-conscious patrons, will ask to skip the rice. "Where you from?" she teases. "What's the matter with you? You can't eat without no rice. It's not going to work. My meat is not going to stay on that plate."

Creole Lunch House

Rice makes lunch, rice makes the meal, and at the Creole Lunch House, it is always time for meat and rice.

Creole Lunch House








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