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We can’t say for sure what makes the cuisine at Da Levee so Da-licious, but it’s always guaranteed to be made fresh, in house, and with love. Justin Boehme, the owner, menu developer, and chief magic slinger of Da Levee, has many tricks up his sleeve, which is why you’ll always find something new at this flavor-filled joint.
Justin was raised in Fort Wayne, Indiana and as a good ole mid-westerner, he learned the value of hard work and dedication from an early age. He spent eight years honing his cookedy skills at Yats, an authentic Cajun-Creole restaurant located in Indianapolis with his mentor, Joe V. Yat’s not all! He also learned the true keys to running a successful establishment: an invigorating atmosphere, bang-up customer service, and undeniable consistency…oh, and booze!
The two things that get customers hooked are the delectable roux and stews - all made from scratch in batch. It takes precise timing, patience, and practice to develop a perfect roux. While Justin hasn’t spent extended periods of time in NOLA, he’s still able to summon the Creole gods through his food.
If you want to see what Justin looks like when he does venture down to the Bayou, check out these pics below!
What is this place?
It's called Da Levee. (Duh Lev-eeeeey)
What's the difference between a roux and stew?
A Roux has gluten and fat in it, like flour and butter. A Stew has no gluten, it's just stewed veggies.
What Time is it?
Do you do carryout?
Do you do catering?
How Long have you guys been here?
Da Levee opened their doors in 2010 and re-opened in 2013 with a full bar.
How's It going?
How can I see your menu?
Do you sell your dat sauce?
Yes, it's $10 a bottle and you can get it next time you join us at Da Levee.
First, you start with a fat blob. This bubbly lil guy could be made of butter, oil, or lard. Then there’s a flour particle – a dusty molecule with huge potential.
Let these two cozy up together in a warm spot and then give them some space.
They’ll get to know each better and eventually meld into one. Give them more time together and you get a rich, delicate sauce that you can add all sorts of stuff to!
This is the base to many different kinds of stews and soups. Hungry yet?
aka “city cooking” – originally eaten by wealthy European families
emphasis on cream, butter, seafood (not shellfish), tomatoes, herbs, garlic
rich and delicate and luxurious
considered country food – originating in Acadiana in Southwest Louisiana
roux base is made of lard or oil and flour because cream and butter weren’t available locally (neither were tomatoes)
authentic Cajun does not equate to fiery hot – flavorful yes, but not super spicy