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Crawfish beignets are made with four cheeses and caramelized onions and served with jalapeno aioli. Boudreaux pizza is topped with cochon de lait, red onions, spinach, scallions, roasted garlic and garlic-butter-cream reduction. No reservations. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$

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The Legend sandwich features slow-smoked pulled pork tossed with barbecue shrimp on Gendusa French bread. The St. Louie sandwich includes fried Louisiana oysters topped with Provel cheese and applewood-smoked bacon. No reservations. Lunch and dinner Mon.-Sat., brunch Sun. Credit cards. $$

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