Toulouse Petit Kitchen & Lounge

Savory beignets filled with spicy crawfish and served with a remoulade sauce. A taste of New Orleans in Seattle.

Pan-seared catfish fillet, seasoned with a proprietary blend of spices, served atop creamy, stone-ground grits.

Our signature fried chicken, brined for 24 hours and fried to crispy perfection. Served with collard greens and mac & cheese.

A rich, dark roux-based gumbo with succulent shrimp, smoky andouille sausage, and the holy trinity of vegetables.

Warm bread pudding with a rich custard, pecans, and a sweet praline sauce. A classic Southern dessert.