Fred and Janice Foteh have been serving up seafood with a Cajun twist for the past 20 years in the Copperfield area at their restaurant, French Quarter.

“My wife’s family is from Louisiana, and we’ve always had a passion for cooking,” Fred Foteh said.

French Quarter customers can find seafood and po’boy options—made with crawfish, shrimp, catfish, oyster, sausage or alligator—as well as traditional Cajun dishes, such as etouffee, gumbo and court-boullion.

The restaurant also makes eight different specialty toppings that can be added to any fish or meat selection. The diablo topping, for example,  is made from a cream-based chipotle pepper sauce with fresh garlic, mushrooms and crawfish tailmeat while the dark pontchartrain topping is made with a dark roux wine sauce with shrimp, crab and crawfish tailmeat, fresh red and bell peppers, onions, shallots and mushrooms.

Many of the recipes on the menu came from Janice’s family or were created by chef Felix Padron, who has 25 years of experience cooking with Cajun food—20 of which have been with French Quarter since it opened in 1995.

“We try to stay true to Louisiana recipes and traditional southwestern Louisiana-style food,” Foteh said. “We’ve been here 20 years, and we’re just a good old family restaurant.”

Owner recommendations

Eggplant Daun’—Fried eggplant topped with crabmeat, sauteed crawfish and shrimp in a basil white sauce ($14.95)
Seafood court-boullion—A traditional Cajun stew made with shrimp and crawfish tailmeat in a tomato-based brown Madera wine sauce with fresh red and green bell peppers, onions, shallots and sliced mushrooms ($13.95)
Shrimp po’boy—Fried shrimp sandwich served with lettuce and tomato ($9.95)

Weekend breakfast

French Quarter serves breakfast on Saturday and Sunday mornings. Menu options include beignets, French toast, traditional omelets, pancakes
and eggs.

Customers can also find a full bar with bloody marys and mimosas available during breakfast hours. Breakfast is available from 9 a.m.-noon every Saturday and Sunday.