Paul Martin, raised in Lafayette, La., is the chef behind Catahoula, which opened over the weekend at 775 S. Front St. in Queen Village, in the spot that used to be Le Creole but most recently was Saute. Same ownership.
Martin, whose Philly experience includes Starr Restaurants' Washington Square, Pod, and two stints at Alma de Cuba, aims at an "urban Cajun" approach with his mostly traditional, classic menu in a chill atmosphere.
He's backed by localite Kieren McSherry, who spent eight years cooking in New Orleans.
Today's house-made desserts ($7) included molasses pecan pie, lemon ricotta cheesecake, peach cobbler, and bananas Foster white chocolate bread pudding.