Owners Cheri Hunt (right) and daughter Taylor opened That One Place five years ago[/caption]

Atascocita-area restaurant That One Place has consistently grown in popularity since it opened five years ago, owner Cheri Hunt said.

The Cajun restaurant created an authentic taste that is derived from the family’s blend of seasonings and sauces, as well as the use of Louisiana food products—including crawfish from Crowley, La., for the Natchitoches crawfish pie and Leidenheimer French bread from New Orleans.

“We do everything we can to make our customers happy, and we want our food to be authentic and the best possible,” Hunt said.

Besides steaming crawfish, the restaurant is also known for its garlic shrimp and crab, catfish and sausage po’boys,  macaroni and cheese crawfish balls and boudin balls. 

Greyson Hunt enjoys his grandparents’ crawfish and macaroni and cheese crawfish balls[/caption]

Patrons can enjoy live music on Fridays and Saturdays, weather-permitting, by local band Shaheen and Kaleb.

“We have people here from Natchitoches, La., that come in so they can enjoy Natchitoches pies,” Hunt’s daughter Taylor said. “This one gentleman came in because his wife brought him and didn’t tell them we had them, so he was surprised and happy to see them on the menu and have something from home.”

Since the restaurant opened  in 2012 right after crawfish season, another signature dish has been That One Place’s snoball, the Louisiana version of shaved ice that is available in at least 100 flavors.

“Some places only let you put a couple of flavors in yours, but we don’t do that. We even have one person that puts all of the flavors in their snoball,” Hunt said.

The restaurant is also known for its drive-thru daiquiris. It offers seven basic flavors and 15 mixed flavors but challenges patrons to create their own favorite flavor combinations.

“We encourage people to be creative,” Taylor said. “My mom even tells customers, ‘Don’t be boring; try something new.’”