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Bones French Quarter: Where Cajun food keeps the good times rolling

Beignets – a New Orleans favorite – have a new home at Bones French Quarter.

Laissez les bons temps rouler – “let the good times roll” – is more than the Mardi Gras rally call. It’s a guarantee Bones French Quarter delivers to its customers.

The Ballwin landmark is where the good times roll every day from breakfast through dinner whether or not its Mardi Gras. Its popularity stems from its cozy atmosphere, cool drinks and an eclectic menu with a heavy Cajun accent and bar food that provides a big bang for the buck. 

“We’re going a little more Cajun – a little more New Orleans,” said Ashley Daniels, Bones French Quarter’s general manager, describing recent menu change-ups. “I don’t think we ever really identified ourselves as a Cajun place. We were more a dive bar with Cajun flare. Now, I like to say, ‘We’re a Cajun restaurant with dive touch.’”

But Daniels is quick to assure long-time customers that their non-Cajun favorites still remain. 

“The people who have been coming here for years may not notice the menu changes because all our classics are still on the menu. The Beef & Brick [Bones’ signature roast beef and brick cheese sandwich] will never go out of style or off the menu,” she said.

New Cajun choices include made-from-scratch New Orleans-style beignets. Fried fresh to order, they’re served two ways – traditionally, dusted with powdered sugar, and as a Bacon Cheeseburger Beignet Slider, a decadent fusion where Cajun meets pub grub that’s hard to resist. 

Also hard-to-resist is the Gator Biscuit. 

“It’s a breakfast biscuit layered with fried gator, cream cheese and jalapeno jelly. It’s amazing! And you have to try our omelets. They’re ginormous,” Daniels said. 

Speaking of omelets, consider the new NYTFQ [Not Your Typical French Quarter] Omelet, made using lighter ingredients such as egg whites, turkey and spinach. Or, for those not counting calories, bring on the syrup and order up the Pancake of the Week – a new breakfast feature sharing the menu alongside Bones’ famous, overstuffed FQ Breakfast Burrito, its Hangover Slinger and its Eggs Benedict – now available with a crab cake.

Cajun inspired plates also extend beyond breakfast.

Love crawfish? The you’ll be happy with the flash-fried Cajun Crawfish found overflowing from Po-boys and Grinders. Crawfish also is piled into a basket with homemade chips and coleslaw. Crawfish Salad, Blackened Shrimp & Spinach Salad, spicy Seafood Gumbo and the Mardi Gras Burger built with either a crab cake or fried shrimp and served with a side of spicy Cajun aioli round out the latest standouts on the menu. All are affordable luxuries designed to make any seafood lover happy, especially during Lent. 

At Bones French Quarter, the spicy Seafood Gumbo is fit for a king.

“We’re  also offering more fish options during Lent, along with a fish fry every Friday,” said Daniels. “But before Lent, there’s Mardi Gras – and every year we have a huge party. 

“This year, we’ll have off-the-menu Mardi Gras specials like Jambalaya, drinks and music. We also run a shuttle back and forth to Soulard packaged with a buffet breakfast and drinks.”

Can’t make it for Mardi Gras? No worries. Stop in anytime and catch the Mardi Gras spirit at Bones French Quarter.

Bones French Quarter Bar & Grill • 14766 Manchester Road • Ballwin • www.fqstl.com • (636) 391-8293 • Kitchen hours: 7 a.m.-10 p.m., Monday-Saturday; 7 a.m.-9 p.m., Sunday 

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