Off the beaten path, everything about Fuselier Road is picturesque and reminds me of paintings by Larry "Kip" Hayes. Magnolia trees rivaling the size of oak trees decorated in Spanish Moss surround the area. A fiddle repair shop with a hand painted cypress sign sits across from a plantation style home.
Owners Kevin Robin and Sanjay Maharaj bring an eclectic blend of cultures to The Little Big Cup. Kevin, an Arnaudville native, spent 20 years in New York before returning home to work in his family's 5 generation run company: Russell's Food Center. Sanjay worked as a branch manager for Wells Fargo in New York before moving to Arnaudville. Thanks to his attention to detail and his management skills, The Little Big Cup runs like a well-oiled machine.
That attention to detail and customer service is not limited to the owners. Ms. Joycelyn, the Front of House Manager is constantly on the move. Be it seating guests, organizing wait staff or even just visiting tables to inquire about quality of your experience, her focus on the guests is one of the reasons you feel comfortable in the dining room. The wood floors, walls and ceilings bring you back in time where dining out was reserved for special events.
Along with a full dinner menu and Chef specials, The Little Big Cup offers a Surf and Turf Buffet on Friday and Saturday evenings from 5:30p-8:30p.
Pasta, soup, salads, multiple preparations of fish, prime rib sliced to order, and a fajita station are only a portion of what is available on the extensive buffet.
One of the specials for the night was a fried soft-shell crab on a black-eyed pea cake topped with a crab etouffee. There is normally not much that can be done with black-eyed peas; my grandmother's both served them the same way for years and I have followed suit. The black-eyed pea cake makes sense and reminded me of a black bean burger, but more tender and had better flavor. The combination of crispy sweet crab, black pea cake and creamy etouffee made each bite of the special amazing and memorable.
The final dish from Chef Dean featured a crab cake sitting on fried eggplant, topped with tempura fried asparagus. All of the flavors worked together. Despite the items being fried, the dish felt light and satisfying. The crab cake was delicate and the meat was sweet. It is evident that all the ingredients are fresh and prepared with the utmost care and consideration.
It was impossible to sample all the items on the Surf and Turf Buffet. The items I did try; however, were amazing and were without flaw.
Crawfish pasta salad: Creamy and light. The bell pepper in this chilled pasta still had its snap making this dish refreshing and perfect for a picnic on a hot day.
Although we were satisfied beyond belief, our waitress, Cricket, did not have to work hard to convince us about dessert. With options ranging from Cheesecake to cake balls and homemade ice cream, we relied on her advice. Cricket suggested three desserts for us to try and brought us a sample tray of her favorites and two servings of ice cream.
"Do you get all these cakes and desserts from local bakers?"
"Well, I make all the desserts here. The bread pudding, the cakes and even the ice cream."
If you are looking for a return to classic Louisiana flavors or have out of town guests that you are entertaining, The Little Big Cup is an "Eat This" recommendation.
Visit The Little Big Cup on Facebook for hours, menus and pictures of their delicious food.
The Little Big Cup
149 Fuselier Rd