Jennifer Boudreaux understood she preferred to share the foods she grew up consuming in New Orleans with North Carolina.

A horse and buggy took place to be passing by when she visited the setting up on Gillespie Road in downtown Fayetteville. The architecture and ambiance reminded her of New Orleans.

She knew she discovered her spot. 

“It felt like it was meant to be,” Boudreaux said. 

The system was rapid. Within 60 days of signing a lease on the residence, The Bourbon Orleans was all set. It opened for business July 14. 

This framed Fayetteville Observer article from the 1950s is among the decor at The Bourbon Orleans, 114 Gillespie St., Fayetteville.

Artwork depicting everyday living in the Large Simple hangs from the walls of both eating rooms including a stained glass piece from Boudreaux’s childhood household that she had turned into a backlit lightbox. Shadowbox molding and hanging chandeliers in the major dining area enable evoke the great-eating feel Boudreaux was striving for. 

Open for lunch, meal and weekend brunch, the restaurant’s menus hit on traditional Cajun and Creole dishes, like crawfish étouffée, shrimp and grits, gumbo and po’boys. Brunch choices involve shrimp étouffée with grits and eggs, a Cajun egg scramble with andouille sausage, onions, peppers and provolone cheese, and chicken and waffles. 

“Coming listed here, you are receiving foodstuff you would if you sat down in a restaurant in the French Quarter.”

The second-floor balcony is used for private events. The Bourbon Orleans, 114 Gillespie St., Fayetteville.

The oysters, sourced domestically from North Carolina, are served either raw on the 50 %-shell or charbroiled and topped with garlic, parmesan cheese and spices, an ode to the legendary grilled oysters at Drago’s Seafood in New Orleans. Boudreaux reported the relaxation of the seafood is also sourced domestically, every time feasible. Just about every thing is scratch-created in-dwelling. 

“I imagine the foods speaks for alone,” Boudreaux claimed. 

The bar is vacant for now, but a liquor license is coming within times, Boudreaux claimed. When it does, they’ll serve sazeracs, hurricanes, French 75s and a variety of other classic New Orleans cocktails, as nicely as wine and beer. 

The bar at the Bourbon Orleans is quiet now, but will pick up once the restaurant has its liquor license. The Bourbon Orleans, 114 Gillespie St., Fayetteville.

Boudreaux briefly ran a Cajun/Creole foods truck in the Raleigh location, but the Bourbon Orleans marks her initial foray into a extra fantastic dining cafe. And as a newcomer to downtown Fayetteville, she reported she’s felt the community’s assistance, no matter whether it really is teams reserving events in the restaurant’s personal next-floor balcony website page, or only looking at persons share photos and activities of their foods on social media. 

“Everybody feels so welcoming,” she mentioned. “It is really just amazing.”

The bar and host station at the Bourbon Orleans, 114 Gillespie St., Fayetteville.

The Bourbon Orleans is open Wednesday, from 11 a.m. to 9 p.m. Thursday to Saturday, from 11 a.m. to 10 p.m. and Sunday, from 11 a.m. to 7 p.m. Brunch is served on Saturday and Sunday, from 11 a.m. to 3 p.m. 

Jacob Pucci writes on food, restaurants and small business. Call him by e mail at [email protected] or follow him on Twitter at @jacobpucci or on Facebook. Like speaking food? Be a part of our Fayetteville Foodies Facebook group.