Our next stop on the Eat Lafayette trail brings us to Bon Temps Grill on Verot School Road.

We sat down with Alexis, the executive chef at Bon Temps Grill, and she went over some of the dishes they offer.

We start with the Jumbo Lump Crab Cakes, featuring their signature creamy bechamel crab cake, fried with cornflake and almond breading, served on a bed of herb cream and Siracha chili sauces, topped with lump crab saute. Delectable!

Then came Bon Temps Grill's take on the charcuterie tray: the Bon Temps Sausage & Boudin Board! An array of Louisiana's best sausage and boudin, grilled and served with sliced French bread, charred red onion aioli and creole mustard.

The NOLA Shrimp & Grits comes next: jumbo shrimp cooked in New Orleans style BBQ sauce, served over roasted jalapeno cheese grits (better than New Orleans, in my opinion!).

The Blackened Chicken Pasta is the name of the next dish, but the name doesn't do it justice: Creole seasoned grilled chicken breast, penne pasta, sundried tomatoes, garlic, onions, roasted tomato cream. Sounds simple, right? But when it hits your taste buds, you realize that this dish is much bigger than it sounds!

Then comes the most brilliant dish on the menu, the Crawfish Pot Pie! Bon Temps Grill takes a homemade pie crust and fills it with Ms. Gloria's famous crawfish etouffee! Who'd of thunk it??!?  SO GOOD!

We wrapped up our visit by putting two of my favorite desserts together: the Bon Temps Bananas Foster Bread Pudding! It's house-made with fresh bananas and Myers Dark Rum, served a la mode, with their very own Bananas Foster Sauce. Sinful!

Go visit Alexis and the crew at Bon Temps Grill and let's eat, Lafayette!

(Bon Temps Grill, Eat Lafayette)