Springs Orleans

Five friends found themselves downtown this evening at Springs Orleans, where Chef Mark Mayer cooked up some awesome Cajun Cuisine. Thanks Alli for some great suggestions! The Calamari was hands down the best I've ever had.  The gluten-free Blackened Chicken Breast was amazing! It was boneless, skinless, tender, and seasoned to perfection. The seasoned veggies were wonderful too with the melt-in-your-mouth delicious Colorado Yukon mashed potatoes.  For dessert, the guys went for the Bourbon Pecan Pie Tartlet with caramel sauce and vanilla bean ice cream. The ladies chose the Beignets, a classic New Orleans dessert topped with powdered sugar.  From appetizers to desserts, and everything in between, our table enjoyed it all and nearly licked the platters clean! 😋
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