“Although The Cabin might be off the tourist route, it is well worth the drive. The history, alone, makes for a memorable meal. Paulette, our server, was most kind and personable. She gave us the history of the building and how it was pieced together. I was brought a cup of fresh coffee while my husband and I looked at the menu. The cornbread was amazing. It tasted like it just came out of the oven. My dish of beans and rice was plentiful with a Southern flair. My husband had the blackened catfish po’boy with fries. The sandwich was lightly dressed with mayonnaise and the fries were so tasty and not greasy. We’re glad we followed a recommendation to go to The Cabin.“
“I've come here occasionally and I love the variety of chicken salad. So there was a new Chicken Salad Melt and I chose the Jalapeno Holly. The cheese wasn't melted completely, but it added more flavor to the jalapenos. Mac and cheese is bland. You need to add some and pepper. It will taste better with some seasoning.I don't like butter cream frosting on my sweets. The sugar cookie is still good. Nice treat for the meal. I love the pickle. Nothing amazing about the food other than the service and atmosphere. Lunch is my favorite time to eat here!“
“We love Cracker Barrel. This time we went for Easter lunch, and as always, the food was delicious. The servers were wonderful. The entire staff from the manager down, we’re amazing. I have been a long time customer of Cracker Barrel, many many years.Parking: I have to have handicap parking, so if there’s not any handicap available, my daughter always lets me off at the door and she goes and parks my car“
“We went to Latils Landing during their winter menu. The food was absolutely one of the top 5 meals I've ever had. And that's saying something as I have been all over the world eating great food. The grouper with wild mushrooms was positively sublime. The lobster and sweet potato bisque with truffle oil was a surprising hit. The use of warm water lobster rather than cold water lobster was inspired. The sweet potato needed no additional sweetness and the lobster added a nice texture to the bisque. The waigu beef rib was positively succulent and tender in a way only properly prepared waigu can be. And the balance of salt, spices, and acids was perfect. I will return when the spring menu starts. I'm curious if the chef can keep this level of gustatory performance up.“