Restaurant Review: Pimanyoli's
With dark wood tables and a well-appointed family atmosphere, Pimanyoli’s boasts something approaching a white-tablecloth vibe, only without the white tablecloths. There’s simply far too much house-made, 21-ingredient barbecue sauce on hand to put these bountiful comfort food spreads on delicate linens. This is exactly the feel owners Yolanda and Pepper Perrilloux envisioned before launching their restaurant—named by combining Yolanda’s nickname, "Yoli," and "piman," the Creole word for pepper—on Airline Highway in the summer of 2008. Yolanda grew up rolling tamale shucks and helping her parents sell them. Years ago, when her father died and her mother retired from catering, Yolanda and Pepper kept at it. Now, those same hot tamales, made according to the recipe from Yoli’s mother, are a pepper-flecked standard at Pimanyoli’s, which also dishes out smoky, seasoned versions of brisket, pulled pork, sandwiches, burgers and wings. Click here to find out what our secret diners thought of Pimanyoli’s.
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