Did You Know Shreveport Has a Secret Pop-Up Restaurant in a Bar?
I Love Finding New Food Spots, It Has Become My Favorite Pastime in Shreveport-Bossier.
When I heard there was a pop-up restaurant in downtown Shreveport I started asking all the questions. Who is behind it? Is it worth finding? Everyone I asked kept telling me it was "different" and one person told me "your pallet needs to be adventurous to enjoy this food". I was baffled at the comment, I love new flavors, is this pop-up really that unique?
If you have been to a local Farmers market you probably know about the RNL Authentics food trailer. This food truck is so memorable because it's a fuse of West African, Caribbean, and American cuisine. The food truck kicked off in 2020 when the pandemic was sweeping the country. So yea, you can say the chef is fearless.
Have You Ever Had Oxtail Before?
Up until a week ago, I had never tried a dish with oxtail. I'm an adventurous eater so when I found out this pop-up restaurant is one of the only places in town that has the dish the search started.
If You Walk Into Fatty Arbuckles on a Random Wednesday Night You'll See Chef Nimzo DiGrazia Walking Around With Plates Full of Food.
Chef Nimzo teamed up with the team at Fatty Arbuckles to bring a pop-up restaurant to the Red River District. Keep in mind this is not your typical bar food. You won't find fries and a burger; instead, your tastebuds will transport you to another continent.
If You Want to Try West African Fused with Caribbean Cuisine Make Plans to Go to a Bar on a Weeknight.
The pop-up restaurant is happening inside Fatty Arbuckles located at 450 Clyde Fant Pkwy, right under the Red River Bridge. Chef Nimzo serves up her food from 5:00 pm to 10:00 pm.
My Crew and I Ordered Three Main Dishes.
The Oxtail, goat curry, and jerk Chicken all made it to our table and none of the dishes stood a chance. We all passed around the dishes and the comments around the crowded bar table were hilarious. "If I knew goat was this good I would have been eating it all along.". The dishes quickly disappeared before our eyes, by the time the chef made it back to the table to check on us the plates were empty.