Dining Guide

Boudin Jalapeno pizza

The MCM Eleganté Hotel is hoping a new concept will entice guests to order pizza in-house and also capitalize on sales opportunities outside the hotel.

Itza Pizza, which opened Saturday, April 1, is serving hotel guests, dine-in customers, and delivering to a whole new market through the Waitr app.

Located inside Hemmingway’s Café, Itza Pizza sold over 300 pizzas in its first week, said Matt Peterson, food and beverage director at the MCM Eleganté.

The concept is the brainchild of hotel GM Steve McGaha.

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A 2016 study showed that for the first time in the history of our country, Americans are spending more money at restaurants, including bars, than they are on groceries, to the tune of nearly $55 billion.

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It’s time to check out what’s new on the fast food menus, plus take a peek of some new items that old brand names have released for spring.

With March Madness winding down — all that’s left to the 2016-17 NCAA basketball season is the Final Four — you still have time to check out Hooter’s new Smoked Wings, which are half the calories of their regular wings. Smoked wings are marinated overnight then cooked over hickory chips. You can also try them in new flavors such as Texas BBQ or Garlic Habanero.

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Richard Seja definitely had the worker in mind when he set the hours of operation for Kimmy’s Cafe.

The restaurant, which officially opened its doors at 2950 Jimmy Johnson Boulevard in Port Arthur Tuesday, Feb. 28, fires up its grill bright and early at 4 a.m., perfect timing for refinery workers who are looking to stop in and grab a bite on the way to work in the wee hours of the morning. Kimmy’s hours are Monday-Thursday from 4 a.m. – 10 p.m. and the restaurant is open 24 hours on Friday and Saturday. On Sunday,  it closes at 10 p.m.

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Last summer, the new 5,000-square-foot Rodair Roadhouse opened at 6701 Jade Ave.
The Combo Platter includes grilled, blackened or fried catfish, five jumbo shrim

For decades, there was a Cajun hangout in Port Acres that was a great retreat for Southeast Texans who enjoyed good music, dancing and spirits after a long workweek. After establishing itself as a staple in the Cajun community for 39 years, the fun ended when it closed in 2004, and Hurricane Rita finished off the famous Rodair Club.

Last summer, the Rodair Roadhouse, which named its restaurant and bar in tribute to Joe Thibodeaux’s famous club, revived his legend and added its own special touch — a great menu of Cajun dishes.

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Since we didn’t have much of a winter in Southeast Texas, what better time than now for some ice cream. How about a new flavor from Blue Bell?

Feb. 24, Blue Bell announces it’s newest flavor — Ice Cream Cone. The tasty treat is vanilla ice cream loaded with dark chocolate-coated cone pieces, chopped roasted peanuts and surrounded by a chocolate sundae sauce swirl.

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The Beaumont Club has undergone many changes throughout its near century of existence and continues to evolve with the times. The private club, founded in 1921 by the Greater Beaumont Chamber of Commerce as a networking place for professional businesspeople, was originally located in the Hotel Beaumont in the 1920s and ’30s. It moved to the Edson Hotel in the ’40s, then to the First City Bank building in the ’60s, and finally to its current location at 590 Orleans St. in Beaumont in the 1990s. And now the Beaumont Club is changing with the times once again.

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Hamburger steak, mashed potatoes and brown gravy, green beans and roll
Chicken-fried steak and cream gravy, white rice with cream gravy, corn and cornb

Butch Arsement has been rockin’ the taste buds of Southeast Texans for more than 15 years with his country cookin’ with a Cajun flare.

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John Swift will tell you he might not know how to cook, but he knows good food. Swift has been all over the world and has found some great spots. His friends will call him up and tell him what country they are in and he will tell them where to go eat.

Swift, from the Dallas area, officially landed in Beaumont in 2003 with his wife, Suzanne. He’s worked for oil and gas companies, and bought meat and futures contracts for national restaurant chains. Now, he’s a first time restaurateur with Republic Chicken.

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In party-loving New Orleans, the first week of January begins the king cake season, a traditional prelude to the city’s Mardi Gras celebrations.

Between Jan. 6, Three King’s Day, and Feb. 28, Fat Tuesday, New Orleans bakers produce thousands of king cakes, decorated in the Mardi Gras colors of purple, green and gold.

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