This Cajun Restaurant Has a Year-Long Waiting List

This Cajun Restaurant Has a Year-Long Waiting List


(playful piano music) – [Woman] Deep in the bayou,
on this street, down this road, in this windowless tin
shack, is a restaurant run by one woman, whose
dishes are so good, you have to wait a year to try them. – I’m Alzina Toups and I’ve
been cooking Cajun food for at least over 60 years. (playful piano music) (upbeat jazz music) – [Woman] Welcome to Alazina’s. A Cajun restaurant with
no staff and no menu. Just Chef Alzina and her kitchen. And it’s housed in one of
the most unassuming places. A former welding shop that
was once owned by her son. – I turned this into kitchen
because I loved cooking. And you don’t have that
big bump in the middle. – Right. – My son was in the process
of moving to a bigger place so instead of closing it, he asked me if I wanted to convert this. So I converted into a kitchen. I wanted to be open. Where I cook and where they eat. Because they can see what you’re doing. Most of the people that come, they want to take part in what you do. Cajun food I think is the
best food in the world. I was raised on it. To me it’s simple cooking. You start with your bell pepper. You have onion, you have
garlic, a lot of garlic, celery, and then you saute
that in a small amount of oil. And then you start adding
your other ingredients. Whatever you’re cooking, if
it’s a gumbo or jambalaya or fried shrimp, what’s better than that? (playful instrumental music) – [Woman] As good as that sounds, eating at Alzina’s can be tricky. There are no walk-ins and reservations can only be made by calling
her on her landline phone. – Thank you for calling. I didn’t want walk-in because I think I would have been very unhappy. I live a simple life and this
is the way I like my life. Simple. No computer, just a simple telephone. I’m booked up until next year. I’m always booked up in a year advance. And I like it better that way. – [Woman] Over those 40
years, Alzina’s has been pretty successful garnering
the attention of magazines, politicians and celebrity chefs. People from all over
the world have flocked to Alzina’s kitchen for
her authentic Cajun food. But for Alzina, the experience is all about making people feel at home. Like a family. – When people come, it’s a tin building. So they see where we’re
at and you don’t realize that it’s here. But when they step in the kitchen, it’s a different world. I really think they’re happy. I feel the peace in the
kitchen and then they mingle, family that haven’t seen
each other for maybe a year, two, three years. It bring happiness to them. And it bring happiness to me. I was born to serve, not to be served. (playful piano music)

100 Replies to “This Cajun Restaurant Has a Year-Long Waiting List

  1. Umm…my grandma just passed away…this year we want to get her here to eat….BUT WE HAVE TO WAIT FOR 1 YEAR …in there one year people pass away like crazy

  2. When you see the chef taste straight from the spoon and uses the same spoon to mix, thats when you know that’s REAL home cooking. Looks delicious.

  3. Seafood from the gulf is tainted with oil from the oil spill. Don’t eat anything from red lobster, long John silvers, almost everything in Louisiana and southern states near the gulf. Look into it. You’re eating poison that kills you slowly.

  4. I can feel the love. Even if I never get to eat here I get the message. Cook and they will come chow down and mingle. It’s tradition 👍🇨🇦

  5. Yes I'd like to book a reservation for next year
    Ok honey, see you then!
    *one year later
    Ayy bro my grandma died like 2 months ago so sorry mate, no food for you

  6. It’s sad to think, one day, it will be somebody’s day to dine at here after waiting 1+ year and she will be unable to cook.

  7. For those who don't know, cajun food is normally made by people from Texas to Florida on the gulf of mexico mixed with French, typically in Louisiana. Amazing food!!

  8. How you do men I had a barbeque place I was always under pressure it seems like you had the idea could you let me know how I could run a place like that they call you and you cook for the whole crowd how you know how much to charge them by the plate bro by the group are so much ahead you got it going on good and the way it is is no pressure please let me know Cajun land Church Point Louisiana

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