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Born in Acadiana (Louisiana’s historically French region) in the sixties, a plate lunch is a working person’s meal. Portions are large so as to keep hunger at bay until nightfall.
Their primary job is to serve the most central of daily meals: lunch. They are early risers, okra choppers, roux stirrers, crowd herders. They are keepers of their family’s long-held recipes. They bear up under pressure. They are survivors.