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Yat's Cajun Creole

Fresser

By Fresser
in The Heartland: Dining

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Fresser

Fresser

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A new Cajun joint just sprouted up in my quasi-industrial work neighborhood. Interestingly, they don't have a printed menu: owner Nate says, "If we run out of a dish mid-day, we just switch the menu to a new item."

I found the pozole stew to be a smokey treat; has anyone else tried the place? They're on the web at Yat's Cajun Creole.

There are two sides to every story and one side to a Möbius band.

borschtbelt.blogspot.com

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nsxtasy

nsxtasy

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Not sure if its the same, but I used to go to a two-store chain in Indianapolis called the same.

It's the same. The website link above shows them with six locations: four in Indy, one in West Lafayette, and the one here that Fresser is posting about.

This is the first I've heard of a Cajun place serving posole...

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Alex

Alex

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Whoa, indeed.

In fact, I’m guessing, outside of the YATS “kitchen,” there hasn’t been this many slow cookers gathered in one spot since a 1950s cocktail party fueled with Swedish meatballs. After you place your order, a dude, who in a pre-Netflix world would more likely be manning the local Blockbuster video counter, scoops out oozy mountains of whatever you requested from the cooker onto oval plates along with a bit of rice. He tops those starchy masses with French bread that looks like it’s been slopped Jackson Pollock-style with the neon orange oil drippings from the grease trap of a Buffalo Wild Wings. Frozen Pepperidge Farm Texas Toast never looked and tasted so good.

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"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

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gfron1

gfron1

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Forget "whoa" try "ouch"

The review/assault assails the bread. Here's the thing about the bread. Yes, the color is grotesquely odd, and the flavor is not natural, but dammit, it is good in its own way. I always assumed he slathered it in the oil used for movie theater popcorn. It just has that taste. I loved that bread and the slow cooker foods plopped on rice.

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

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