Wining & Dining
The Captainís Table: New Seafood Restaurant Tosses Anchor into the Lake Area Dining Scene
12/1/2019 1:00:00 PM

Captains Table

In the ashes of what many remember as the old Dairy Barn has arisen a phoenix which is The Captain’s Table; a new riff on an old idea. And behind every great idea, there’s an architect and guiding light; in this case, that’s David LeJeune.

When asked if there is any connection to the previous Captain’s Table, LeJeune and executive head chef Charles Broussard chuckle for a second.

"We took it from them,” LeJeune says with a coy smile. "I was too young [to go to the original]. People kept saying that we need a ‘Captain’s Table’, that we need an oyster bar, so I said, ‘why not?’”

Opened in late October of this year, one thing that Chef Broussard emphasizes is the quality of the food they serve.

"When David asked us to start this, one of the first things we discussed was that everything be fresh. We want our mom and pop place to have our local food from our local people off the Gulf that we should thrive from. It comes in Tuesday and it comes in Thursday, and we use every bit of it. The only thing we keep in our freezer is the liquor for the bar, ice cream, and ice.

That said, the oysters showcased at The Captain’s Table are wild caught Gulf oysters from Big Lake, done up in a variety of ways. You’ll be familiar with the more traditional Rockefeller or Bienville, but they also grill them, the most unique being the Poseidon or the El Diablo, which incorporates a jalapeno chow-chow.

Besides the craftsmanship on the oysters, the menu boasts other seafood staples such as shrimp and catfish, as well as a variety of burgers and chicken dishes for the non-seafood lovers. But there are a couple other dishes besides the oysters that The Captain’s Table does well. Their crab cakes are quite impressive and reasonably priced.

Of course, you can’t be in Louisiana and not do gumbo. Chef Broussard’s gumbo has the rich distinctness you’d expect from a great gumbo. While it doesn’t reinvent the wheel, it goes down smoothly and is accented by Broussard’s secret chicken/vegetable/who knows stock.

The restaurant itself has a fairly wide-open layout with tables spaced enough that you won’t feel like you’re rubbing elbows with the family next to you.

 If you’d been to the old Dairy Barn, much of the downstairs is relatively the same. The big changes come to the second floor and the added deck.

For the 21 and over set, the upstairs now houses an attractive bar that opens up to the second story deck and is what LeJeune hopes will be a perfect hang out spot for drinks and oysters. Added amenities like phone charges and purse hooks show an attention to detail that other places miss. But that attention to detail is what LeJeune hopes will make this place a success.

 "Just remember,” he says, "Great food takes time.”

Located at 1016 E. Prien Lake Road, The Captain’s Table is open Mondays-Wed 11:00 a.m. - 2:00 p.m. and 4:00 p.m. – 9:00 p.m., Thursday 11:00a.m. – 9:00 p.m., and Friday/Saturday 11:00 a.m. – 10:00 p.m. Sundays TBA.

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