Bourbon Street Pioneers New Menu Niche with California Cajun Cuisine

Until recently, the term California Cajun cuisine didn’t exist. Now, thanks to a new inventive menu at Orange County’s Bourbon Street, it’s quickly becoming the talk of the town. New Orleans-inspired and Southern California executed, the menu designed by chef Cody Storts, features a fusion of Acadian style dishes of specially prepared Cajun seafood, cured red meats, blackened chicken, and fresh aromatic vegetables. All items are made entirely from scratch using locally sourced ingredients, blending ripe citrus and rustic herbs, further defining the California Cajun motif.  

Marked by humble preparation and color presentation, new house favorites include entrées such as Blackened Sole, rubbed in a signature sweet and spicy blend, accompanied by dirty rice and seasonal veggies as well as Cajun Surf & Turf skewers featuring grilled top sirloin steak, sautéed jumbo shrimp and lobster, steamed broccoli and zucchini. The Voodoo Shrimp is another emphatic main course combining Cajun buttered Gulf shrimp over seasoned dirty rice with seasonal veggies. Equally flavorful appetizers include Louisiana Frites, a platter of fresh cut shoestring fries topped with pulled pork, baked beans, ginger slaw, BBQ sauce, garlic aioli and pickled vegetables. On the lighter side, the refreshing Citrus Wedge salad features crisp hearts of Romaine, avocado, Roma tomatoes, red onions, celery, capers, shaved parmesan, and cilantro with fresh lemon and olive oil. Guests have also declared the house-made Bacon Bourbon Bread Pudding a must-order dessert, served with a warm maple glaze.

Bourbon Street also recently introduced a Sunday Sangria Brunch featuring a full buffet of signature dishes, served with fresh bottomless house-made sangria. Chicken Gumbo, Blue Cornmeal Waffles, Short Rib & Mushroom Enchiladas, and the rest of the buffet offerings are prepared fresh and created entirely from scratch.


“We’re so pleased that our guests have enjoyed our new menu,” said Larry Houser, co-owner and founder of Bourbon Street. “The fusion of California and Louisiana inspired recipes has created refreshing options that allow for a discovery of boundless tastes.”


An outing at Bourbon Street would be incomplete without a small batch bourbon whiskey served straight, over ice or mixed with a cocktail.  The Eagle Rare Manhattan encompasses Eagle Rare single barrel bourbon, sweet vermouth and dash of bitters garnished with a sweet cherry.  The iconic Mint Julep is another feature to the Bourbon Street experience, using the distinctive Bulleit Kentucky Bourbon, bourbon crushed mint, a pinch of sugar and finished with soda water this cocktail compliments any menu item.


Guests are welcomed into the main dining area, which features original exposed brick walls garbed in old-Louisiana accouterments.  Take a seat in the deep, comfortable booths, socialable high-tops or al fresco in the quaint, tree-canopy-covered patio.  Live entertainment rotates on a weekly basis with everything from New Orleans Jazz to acoustic folk guitar. 

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