Louisiana Bistreaux Cajun restaurant opening in Suburban Plaza
By Dena Mellick, Associate editor
Louisiana Bistreaux, a Cajun restaurant in East Point, is opening a second location in Decatur.
The approximately 3,000 square foot restaurant will open behind the LA Fitness in the newly renovated Suburban Plaza.
Louisiana Bistreaux owner Fred Delawalla told Decaturish he is targeting a June 1, 2016 opening for the restaurant, which will seat around 120 to 130 people, including 30 seats on the heated/air conditioned patio.
Delawalla was born in Pakistan, but is of Indian heritage. He said he has been in the states for the last 44 years. “I came here as a student to go to Georgia Tech, and that’s how I came to Atlanta,” he said. Delawalla studied chemical engineering and joked that there is a connection with food. “When you take food and apply heat, there is a chemical reaction there.”
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His introduction to the food industry came while he was at Tech. “Through my college years, I worked for Steak and Ale restaurants, and … I was looking to see what I was going to do, and it just so happened my skills in the restaurant business had gotten very good,” Delawalla said. He went into restaurant management and eventually helped develop the Bennigan’s restaurant concept for Steak and Ale.
Delawalla said after honing his skills with Steak and Ale, he opened his own restaurant, Malone’s Steak & Seafood, in East Point. “Still operating 36 years later, going strong,” he said.
Delawalla said he got into Cajun food in the 80s, but only recently decided to turn an Italian restaurant he owned into a Cajun concept. Louisiana Bistreaux opened in January 2015, and “it’s been very well received by the neighborhood,” Delawalla said.
He said popular menu items on the East Point location menu will also appear on the Decatur location menu, including their signature jambalaya. The menu will be predominately seafood, with some steak and Angus beef options. Delawalla highlighted the “crawtator crusted grouper” as one of the Decatur menu items. It’s described as “grouper crusted with Zapp’s crawtator chips in a cajun crawfish cream sauce.”
He said the restaurant is planning to have some gluten free and vegetarian options on the menu as well.
Delawalla said he’s working with an architect on design plans for the restaurant. He said the restaurant will be casual dining, and it will have a full bar.