Opened by Louisiana native Kevin Cormier in July 2019, Cormier’s Kitchen boasts a menu filled with family recipes for Southern staples and Cajun classics.
“Even though we might have some of the same dishes [as other Cajun restaurants], we ... tweak them just to make them a little bit different,” said General Manager Erika Osborne, who has been with the restaurant since opening day.
Cormier, who previously owned Mak’s Place a couple of doors down, bought the space that would eventually house Cormier’s shortly after selling Mak’s in 2019.
While the majority of the Cormier’s Kitchen menu comprises Cajun dishes such as crawfish etoufee, po’boys and beignets, American fare such as hamburgers and chicken fried steak are also available.
“We try to have a Cajun flair with almost everything we serve,” Osborne said.
In addition to lunch and dinner, Cormier’s Kitchen also serves breakfast daily until 2 p.m. complete with mimosas and bloody marys. Hurricanes are a signature cocktail for the restaurant’s full bar, which also carries Louisiana beers.
When Cormier’s Kitchen opened, Osborne said business was booming. Like many restaurants, however, the coronavirus pandemic proved to be a challenge.
“During the pandemic, it was so busy with to-go [orders] because we had so many people trying to support us and keep us going—and boy did we,” Osborne said.
In recent months, Osborne said dine-in business has picked up, and the staff is gearing up for the next crawfish season in November.
While Osborne has worked in the restaurant industry for most of her life, she said nothing quite compares to Cormier’s Kitchen.
“It’s like family here,” she said. “We all look out for each other, and the community looks out for us.”
5200 Louetta Road, Ste. 100, Spring
Hours: Mon.-Fri. 10 a.m.-9 p.m., Sat.-Sun. 9 a.m.-9 p.m.