I had the opportunity to eat at the Bourbon Street Steakhouse and Grill in West Memphis last night. The restaurant is located on the second floor of Southland Park Gaming and Racing. It was a meal that I will not soon forget.
Chef Seth Harris is truly a talent. He’s been with the restaurant less than a year, and I hope it’s only the beginning of a long relationship with Southland Park. The chef started us off with the appetizer platter, featuring Lafayette Sizzling Blue Crab Cakes, Shrimp Brochette, beef kabobs, and crawfish Bayou Techè. He also added stuffed crab claws and shrimp au gratin. Every single item was stellar. The beef kabobs were seasoned wonderfully, tender and cooked perfectly. The crab cakes were the perfect mix of crab and seasonings. I could list each item and the description could be the same: delicious and perfect! But for me, there were two personal standouts. The crawfish Bayou Techè, fried green tomatoes served with bronzed crawfish tails and a spicy hollandaise sauce, were beyond belief. The sauce and the crawfish blended perfectly with the fried green tomatoes, creating, literally, a symphony of flavors. Then…there was the shrimp au gratin. The sauce of the shrimp was so flavorful and GOOD that we wouldn’t allow our server to take it from the table until we’d cleaned it completely. I’m not joking here…that shrimp au gratin is amazing! Click here to see the entire menu, although Chef Seth will be making some changes to the menu in the next few weeks.
After all that, we still had an entrée coming our way! Our attendant, Nathan, described the filet with Oscar sauce so tantalizingly, we all chose the steak. In our case, “Oscar topped” featured asparagus, lump crab and bearnaise sauce with the filet. You can choose from two sizes of filet – 8 or 12 ounces. All the steaks on the menu are hand cut and seasoned with a special spice blend, then either cooked on a charcoal grill or blackened in a cast iron skillet. I also chose to have a lobster tail accompany my steak. I must say that I love steak. This steak put at least 99% of all other steaks I’ve eaten in my life “to shame!” The filet was perfectly cooked, tender and seasoned to the point where you expected your taste buds to start singing! Yes…it was THAT GOOD! I wish I had one right this minute! The steaks are served with a variety of side items, including sautéed spinach (which I chose), corn pudding, red beans and rice, and several potato choices. For wine lovers, there is a recommendation for each entrée, although you can choose your own from the restaurant’s selection. See the wine list here.
Then…it was time for dessert. We were are stuffed and argued that we just couldn’t eat a bite…but we did! We sampled carrot cake, Bananas Foster cheesecake and the Kitchen Sink sundae. The carrot cake was extremely tasty, featuring pieces of carrot, nuts and raisins. The Kitchen Sink sundae is just what it says…a sundae with everything but the proverbial kitchen sink. Banana, strawberries, walnuts, whipped cream and toffee made in kitchen. It was sweet and chocolaty and crunchy…yummy in a bowl. Then, there’s the Bananas Foster cheesecake. The freshly made caramel sauce…well, I don’t know if I can describe just how good it actually was. Really. I’d happily give up chocolate anytime for caramel. This sauce was warm and gooey and perfect. We were all blown away by that one! Click here for the dessert menu.
The folks at Southland Park Gaming and Racing always go above and beyond for their customers. I’d like to thank Troy, Bobbi, and Marshall for the help getting everything planned. A special note of appreciation to Jamie, Nathan, and Kim for making our meal a true dining experience. To Chef Seth…thank you for sharing your talent and passion for food with us! To say we enjoyed it is a massive understatement! Fabulous!