Roux serves Southern and French inspired cuisine along with a selection of Bourbon.
Over-battered soggy cold shrimp fry.
Improperly coated rancid spiced-pecans in a measly underdressed salad.
Really, with the crawfish and tuna ceviche, they truly have mastered a mix of horrific seasonings – but of course the old seafood doesn’t help, which leads to what is a dish of mackerel but substituted with bass that is so past expiry it smelled fishy even after cooking and on the accompanying under-seasoned cauliflower horseradish mash.
Don’t forget the seedy raspberry mojito, full of ice and lacking flavor and rum … an amateur drink designed only for profit.
Jambalaya is a composition of undercooked burnt tomato paste flavored rice with what appears to be a shrimp so overly rubbery it cannot be cut with the cutlery provided.
Grease oozing underdone fried chicken.
Oh, and brace your stomach for the undercooked scallops. Undercooking appears to be quite the theme.
This is as far from New Orleans as you can get – in a very bad way.
Um, if anyone is going to sell such appalling food, he or she should at least try to offer it with good service.