DTB stands for "Down the Bayou", but after this morning's brunch, we really want to call it "Down to Brunch" and will be adding it to our regular brunch rotation. We started off with the fried cornbread (with ham hock marmalade, goat cheese, and jalapeños) and bloody marys/marias. For our entrees, the LA Crawfish Benedict, the Brisket Debris Benedict, and the Oak St. Breakfast. While we were there, we got to try DTB's award winning cane syrup and blackberry trifle and chat wi
Brunch today at Lula Restaurant-Distillery. Adding this one to our list of favorites! Our appetizers were the fried mirliton pickles, sugarcane pork skewers, and boudin eggrolls and our entrees were the pork roast grillades and grits, chicken and biscuits, creole slaw with shrimp, pain perdu, and crawfish mac-n-cheese.