Brunch Review It's easy to fall in love with Louisiana Kitchen. The service is great. The food is simple and satisfying. And the biscuits will make you forget any low-carb resolution you've made. Bethesdans -- high-school athletes to senior citizens -- take up the tables here, much the way they did at the restaurant's much-loved forefather, Louisiana Express. There's a family-friendly feel as soon as you walk in the door. For brunch, the restaurant ladles its thick creole sauce onto poached eggs and fried grits. Fried oysters also get the "Benedict" treatment with runny egg yolks and hollandaise moistening the seafood's crispy exterior. Andouille sausage and red beans give an everyday omelet a Southern accent. In keeping with N'awlins traditions, chickory coffee is available with or without milk. End on a sweet note with the airy beignets. -- Julia Beizer (Feb. 19, 2010)
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