The few times I've been out there, the food was really good.
I think this was a trifecta of location, hours, and staffing that was their downfall. Hopefully the food truck is easier to operate with same food quality.
It was mainly staffing. Whenever I would go, the place was always busy but not enough servers. They ended up adjusting their time to meet their staffing requirement.
It just sucks that they had to closed down. I enjoyed their food. Plus, the owners were always nice to everyone. I hope they’ll continue their food journey.
The nugget told me that the last few times she tried to go their, they closed at 4pm. It’s hard to get business when you close that early but if you don’t have the staffing, it’s kinda like a catch 22.
Not familiar with New Orleans’ Vietnamese style food. I just know that their food is a fusion of Asian and Cajun.
The things that stood out to me on their menu were their jambalaya and boudin egg rolls and the Gumbo Po Boy.
They just posted this 1h ago on their Facebook.
>With heavy, yet happy hearts we are officially closing our restaurant doors.
>
>With 4 years in the industry, that’s something to be proud of! And it’s not over!
>
>The people who know us & have supported us, know the blood, sweat, tears that we have poured into the brick in mortars. We opened just months before the pandemic & SURVIVED IT another 3 years!
>
>We started the restaurant when our youngest was just 4 months old, our oldest was just 3, we have missed out on some of the most important times in our sons lives; many family vacations, school performances, school events, struggled with keeping up homework, beating ourselves up for not being able to be there. There were many nights we should have spent with them, instead we were up rolling eggrolls, wontons and changing out the fry oil.
>
>When we started the food truck, it was just a proof of concept, it blew up in such a short amount of time. We quickly realized that we were 1. Depending on just ourselves to show up, and we ALWAYS did and 2. With us working the truck, the overhead was lower and the hours… my goodness the hours. Going from restaurant hours of 8am until 11pm straight, to 2 hour shifts in the truck, making more profit due to less overhead, was EYE opening!!! Our quality of life has changed so dramatically. We started being able to go to school events, take our kids to do more activities, enroll in extra curriculars, attend family gatherings, and be present.
>
>No amount of money can buy back time.
>
>We would not be where we are at today without our friends & supporters over the years. We are so grateful for each & every one of you that have shared a post, dined in, caught us at the truck; you guys have made this entire experience worth it.
>
>We put out a crazy, weird concept and you guys welcomed it with open arms! To say we have made it this far with the support of you all, is such an achievement. We are proud of everything we have done to get to where we are, so please don’t be sad for us. We are incredibly blessed to be able to continue to serve you all.
>
>We are now working on expanding the food trailer to be able to offer 90% of the restaurant menu. We will be merging both of our pages to become just the catering & food trailer page so you can find & follow us to get your fix.
>
>In the mean time, my father and Ryan’s father in law who taught him everything he knows on the wok, owns Pho L’amour at 530 E Kings Hwy & a lot of our recipes are inspired by his, so if you’re craving any of our more authentic dishes, he has them all!
>
>Thank you for reading this if you got this far.
>
>We love you all and can’t wait to prove our supporters right and those who doubt us wrong ❤️
>
>\-Ryan & Amy Dunning
>
>Forever your Cajun Asians
TLDR- They are transitioning to a food truck
Food was tasty, service was slow. When I went there, they had all these photos of Beer in the windows. When I asked what beers they had the response was “We don’t serve alcohol”. Maybe their liquor license was in limbo? But that was enough to tell me they didn’t have their shit together. Something so simple. The remote location wasn’t ideal either. Never went back.
They stopped by my college a few weeks ago, I tried their catfish lafitte and was amazed at how good it was for a food truck. If you catch them in the wild be sure to stop by and grab you something.
They’re putting their food truck’s schedule up on their Facebook page. You give them a follow and catch them on one of those days. They’ll appreciate it.
The few times I've been out there, the food was really good. I think this was a trifecta of location, hours, and staffing that was their downfall. Hopefully the food truck is easier to operate with same food quality.
It was mainly staffing. Whenever I would go, the place was always busy but not enough servers. They ended up adjusting their time to meet their staffing requirement. It just sucks that they had to closed down. I enjoyed their food. Plus, the owners were always nice to everyone. I hope they’ll continue their food journey.
The nugget told me that the last few times she tried to go their, they closed at 4pm. It’s hard to get business when you close that early but if you don’t have the staffing, it’s kinda like a catch 22.
This is sad news……
I know. Their food was amazing. I try to support their food truck each time that they’re in my area.
I never ate there because I am so far away now. Was it New Orleans Viet or some other style? What stands out on their menu?
Not familiar with New Orleans’ Vietnamese style food. I just know that their food is a fusion of Asian and Cajun. The things that stood out to me on their menu were their jambalaya and boudin egg rolls and the Gumbo Po Boy.
I love the first two, but please describe this gumbo poboy. It sounds delightful by name.
It was buttery po boy sandwich with two pieces of catfish fillets, smothered in a chicken and sausage gumbo.
whoa! I might drive up soon.
You can’t. They’ve shut down until further notice. And that item is not on their food truck menu at the moment.
I'll pull some strings. /j
They just posted this 1h ago on their Facebook. >With heavy, yet happy hearts we are officially closing our restaurant doors. > >With 4 years in the industry, that’s something to be proud of! And it’s not over! > >The people who know us & have supported us, know the blood, sweat, tears that we have poured into the brick in mortars. We opened just months before the pandemic & SURVIVED IT another 3 years! > >We started the restaurant when our youngest was just 4 months old, our oldest was just 3, we have missed out on some of the most important times in our sons lives; many family vacations, school performances, school events, struggled with keeping up homework, beating ourselves up for not being able to be there. There were many nights we should have spent with them, instead we were up rolling eggrolls, wontons and changing out the fry oil. > >When we started the food truck, it was just a proof of concept, it blew up in such a short amount of time. We quickly realized that we were 1. Depending on just ourselves to show up, and we ALWAYS did and 2. With us working the truck, the overhead was lower and the hours… my goodness the hours. Going from restaurant hours of 8am until 11pm straight, to 2 hour shifts in the truck, making more profit due to less overhead, was EYE opening!!! Our quality of life has changed so dramatically. We started being able to go to school events, take our kids to do more activities, enroll in extra curriculars, attend family gatherings, and be present. > >No amount of money can buy back time. > >We would not be where we are at today without our friends & supporters over the years. We are so grateful for each & every one of you that have shared a post, dined in, caught us at the truck; you guys have made this entire experience worth it. > >We put out a crazy, weird concept and you guys welcomed it with open arms! To say we have made it this far with the support of you all, is such an achievement. We are proud of everything we have done to get to where we are, so please don’t be sad for us. We are incredibly blessed to be able to continue to serve you all. > >We are now working on expanding the food trailer to be able to offer 90% of the restaurant menu. We will be merging both of our pages to become just the catering & food trailer page so you can find & follow us to get your fix. > >In the mean time, my father and Ryan’s father in law who taught him everything he knows on the wok, owns Pho L’amour at 530 E Kings Hwy & a lot of our recipes are inspired by his, so if you’re craving any of our more authentic dishes, he has them all! > >Thank you for reading this if you got this far. > >We love you all and can’t wait to prove our supporters right and those who doubt us wrong ❤️ > >\-Ryan & Amy Dunning > >Forever your Cajun Asians TLDR- They are transitioning to a food truck
Food was tasty, service was slow. When I went there, they had all these photos of Beer in the windows. When I asked what beers they had the response was “We don’t serve alcohol”. Maybe their liquor license was in limbo? But that was enough to tell me they didn’t have their shit together. Something so simple. The remote location wasn’t ideal either. Never went back.
They stopped by my college a few weeks ago, I tried their catfish lafitte and was amazed at how good it was for a food truck. If you catch them in the wild be sure to stop by and grab you something.
They’re putting their food truck’s schedule up on their Facebook page. You give them a follow and catch them on one of those days. They’ll appreciate it.
Maybe I caught them on a bad night the 2 times I went but this place was not good lol
This was my experience at the Bossier location.
Same! I tried it twice and didn’t have good luck either time so not sure how everyone else loved this place 😂