bill coyne »
SushiBoxx
4720 Nelson Road #130, Lake Charles In 1985, Skate City roller skating rink opened in Lake Charles. It hosted birthday parties and skate nights for family, friends and first dates. That came to an
Read More »Chic Frys
Located in the parking lot of Fazio’s NAPA Auto Parts on North Beglis Parkway in Sulphur Iowa, La. A few years ago, there was an abundance of road construction going on in the area. The
Read More »Chef Amanda Cusey
By Bill Coyne To start, I’d like to begin with a well-deserved congratulations to Amanda Cusey, executive chef at Villa Harlequin, for her most recent accolade as winner of the 15th annual Louisiana Seafood
Read More »Kumo Sushi
1355 Sam Houston Jones Pkwy • Moss Bluff Just a few nights ago, I was having a conversation with a good friend who asked if I had tried out the relatively new sushi restaurant
Read More »Deaton’s Cajun Kitchen
1315 1st Ave • Kinder, LA During my criss-cross travels, I often find myself in and passing through the little town of Kinder, Louisiana. Just east of town on LA-383 sat a long time
Read More »Chart House
2550 Golden Nugget Blvd. • Lake Charles Ah, the annual brunch edition. This is when we showcase the ambidextrous meal where there are flexible choices and no judgment. Typically, I feature locally owned and
Read More »Main St. Deli
112 Arthur Ave • Lake Arthur Let me relate to you a case of circumstance becoming opportunity. It was a typical weeknight at our home for me and my wife. We were winding down
Read More »The Max
1400 National Drive • Westlake, LA Psst. Can you keep a secret? Yeah, it seems that these days, nobody can when it comes to a new restaurant opening its doors in Southwest Louisiana. Although
Read More »Nina P’s Café
1600 W. McNeese St. • Lake Charles My first encounter with this cute little café began several years ago. Any time I, or anyone for that matter, asked for recommendations to eat, Nina P’s
Read More »The State Of The Restaurant Industry
By Bill Coyne Even on a good day, for restaurants it’s an ever-changing dynamic to stay afloat, draw in diners, remain competitive and make a profit. In short, it’s brutal. The first major blow
Read More »