BUFFALO, N.Y. - It's been open less than six months, but a small storefront on Buffalo's Main Street is already getting a reputation for bringing authentic Cajun and Creole fare to the Queen City.
Attorney Sam Davis opened The Big Easy in May to fill a hole that he saw in the Buffalo food scene. Chef and manager Duncan MacDonald was brought in a few weeks back to help take it to the next level.
"Traditional Cajun cuisine's just us poor folk scrounging up what we can to make what we can, and we love to cook," says MacDonald. "It's warm, whole-hearted, little bit of spice, made with love."
The Big Easy features a few tables, but many take advantage of take-out to sample the New Orleans menu.
Unique Eats was a big fan of the Boudin Balls, crispy balls of pork, beef, rice and veggies served with a tangy sauce. We also sampled the seafood mac and cheese (good with or without the shrimp and crawfish mixed in), the chicken and sausage gumbo (delicious and served over dirty rice), and the crab and corn bisque.
"Having the people we have in the back right know, they're very passionate about what they do," says MacDonald. "As long as we have that passion of the people coming in, we'll have that passion of the food going out."
The Big Easy also draws on the community for support -- it gets its fresh produce from Urban Fruit and Vegetables, an urban garden just around the corner, as well as bringing in kids from the Buffalo Urban League to learn kitchen and life skills.
The Big Easy
1335 Main St.
Buffalo, NY 14209