Roux Brings Cajun & Creole to Tampa

By Ronda M. Parag


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When owners, Roger & Suzanne Perry do something, they do it right. As owners of Datz and Dough in South Tampa, the  couple decided to expand the culinary scene in Tampa by opening a contemporary take on traditional New Orleans style cuisine in late August.


We have always been enamored by the food in NOLA and wanted to bring those flavors home to Tampa,” said Suzanne Perry.


The Perry’s and the culinary team traveled extensively to New Orleans to taste and source the most authentic recipes, ingredients and dishes for the menu. The interior feels Nawlins’ authentic with walls of exposed red brick, ornate black wrought iron, a crystal chandelier, tin paneled ceilings, gilded gold mirrors and gaslight lanterns designed by David Jackson.


Lunch is casual offering Po’Boy favorites on Leidenheimer french bread, including fried shrimp, soft-shell crab, fried oysters, fried or blackened catfish, pork, and even alligator. There are several offerings of smoke duck and andouille gumbo, seafood gumbo, jambalaya and red beans and rice.


The dinner menu offers a well-balanced selection of expected favorites, but with a bit of a twist. The menu even describes the Not Your Ordinary Shrimp & Grits as a colossal crab-stuffed prawn, creole cream cheese grit cake, topped with tasso ham gravy.  The Wood Grill offers a selection of steak (ribeye and filet mignon), lamb shank, and pork.


Delicious starters include the Roux Skillet Cornbread made with cheddar, monterey jack, brown sugar crust and Steen’s cane syrup butter. The Abita Beer-Battered Crab Beignets and the Char-Grilled oysters topped with butter garlic and parmesan cheese, served with toasted Leidenheimer french bread, are must haves. Soups and gumbos include a turtle soup and asian influenced “Old Sober” Yakamein with angle hair, beef broth, shaved beef, green onions and topped with a hard boiled egg. Other entrees include Rabbit and Dumplings, Crawfish étouffée and the Bayou Bolognese – a mix of wild boar, andouille and alligator sausage, red gravy, pappardelle pasta and the toasted bread.


Toula’s is the bar at Roux and serves up a variety of hand-crafted cocktails and beers on tap, as well as wines, both bottle and by the glass. A few favorite cocktails include the Southern Manhattan made with Southern Comfort, Angostura, Dolin sweet vermouth, bitters and house-made cherries, or the Sazerac crafted with Rittenhouse Rye, Pernod Absinthe, Peychauds, bitters and lemon peel. For the ladies, you can’t go wrong with the Pink Fairy with Florida Cane Vodka, St. Germaine Elderflower, lime, coconut water and blueberries, or the French 75 made with Bombay, lemon, champagne and lemon zest.


End the meal with the Bourbon Butterscotch Pecan Bread Pudding, and you’ll go home savoring a return trip to the Perry’s take on NOLA cuisine.   M


4205 S. MacDill Ave., Tampa, FL 33611
Open Lunch & Dinner Tuesday – Sunday, closed Mondays. Reservations are
recommended, call 813-443-5255 or visit