Real Cajun cooking comes from Cajun country. The southern populace of Louisiana refers to the north, including New Orleans, as Yankees. Don't call this food Creole. Cajun and Creole are two different enigmas, sir, and we're willing to come to blows over it. Creole has a tomato base. Cajun has a roux base. A roux is made from cooking oil or butter and flour together until the liquid mixture turns a beautiful chicory color. And talk about good! Willie G's uses recipes from the beautiful bayous of south Louisiana. That's the real deal, captain. The food is phenomenal. And the service, ça c'est bon
. Sit at the bar and, if you're lucky, bartender Marvin will look after you. The crawfish platter is a miracle in your mouth when mudbugs are in season. The avocado and super lump crab cocktail makes a mother of a first course; filled with tender avocado and juicy she-crab (female crabs yield tastier, more plentiful meat), it's almost a meal on its own. Then the main course: Crab au gratin, steamed Alaskan crab legs, fried soft-shell
When it finally ended, we wanted to waltz into the kitchen and hug everyone in sight.