A boudin quesadilla, a charcuterie board inspired by the muffaletta, and chicken and waffles with cane syrup butter and balsamic-marinated strawberries. Familiar ingredients from Louisiana’s culinary tableau taken in new directions is the intention behind SoLou, an original concept created by restaurateurs Peter Sclafani, Kiva Guidroz and Michael Boudreaux. It opens Monday, March 15, on
First look: SoLou opens in former Rum House space
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