Doe’s Eat Place
This informal family-operated steakhouse has been a part of Louisiana food culture since it was established in 1941 by Dominick “Doe” Signa and his wife Mamie; “Mamie received a partial recipe for hot tamales. She improved the recipe and began selling them. That was the beginning of Doe’s.”
Filets, porterhouses, t-bones, and ribeyes are aged a minimum of 21 days and hand-cut daily. Additionally, Doe’s Eat Place’s world-famous hot tamales were recently featured on Alton Brown’s Feasting on Asphalt and in Southern Living magazine. For great food in a casual down-home atmosphere, Doe’s Eat Place is the best in the area.