For a white kid who grew up in the Midwest, it’s surprising how much spicy cajun and creole cuisine feels like comfort food to me. We never made it growing up, I’ve never been to New Orleans, but as long as I can remember I’ve loved this style of food. I love the heavy load of spices. I love how it’s filling. And I’ve had some great examples, from Creole Kitchen in Columbus to the amazing Bourbon N Toulouse in Lexington, KY. But just as worthy is Columbus’ Da Levee.
Da Levee has a small storefront in Short North, just north of Buttles Avenue, and in the winter months the warm food and atmosphere make me want to hole up there for hours. It’s probably good that we don’t live closer to Da Levee, because if we did I’d find myself justifying multiple visits per day.
The specials rotate regularly, so it’s best to keep an eye on their Facebook page. The owner Justin Boehme is good about posting an image of the day’s menu, so it’s easy to find out what they’re slinging. The menu shifts between varieties of etouffee, chowder, red beans & rice, maque choux, gumbo, jambalaya, po boys, and burritos. I’ve never had a bad meal at Da Levee, but my personal favorite is the chili cheese etouffee with crawfish. Here’s a sampling of some of the other dishes we’ve enjoyed:
Spinach and mushroom etouffee. A good etouffee is probably my favorite dish in the repertoire of creole/cajun food.
Red beans and rice with sausage.
Spinach and mushroom etouffee again. All entrees are served over rice, with a side of toasted bread that’s heavily buttered and seasoned. Perfect for scooping up bites.
White chilikin’, aka white chicken chili.
Two bonuses about ordering: you can pick small plates ($5), large plates ($7), or half-and-half plates ($8). This lets you adjust to your appetite, and it allows you to easy sample and share with a table full of friends. The second bonus is that many of these dishes are vegetarian and can be made vegan, so it’s an easy go-to with group of varying tastes and needs. Okay, I lied. There are three bonuses, the third of which is that this type of food blends flavors and spices so well. Most dishes are some version of a slow-cooked stew, so the meat, veggies, beans, and heavy dose of spices have time to combine. In single-digit temperatures like today’s, a plate of spicy hot meat and vegetables piled on rice sounds like a bit of home to me.
Aaaaaaaand… now that I’ve finished this post, I’m hungry and want to go there for lunch today.