It is difficult to separate Tallulah’s current state as the glittering nightlife extension of Renaissance Hotel’s massive Las Vegas-sized lobby with the Swaggart-abandoned, graffiti-tagged squatters’ lair it was formerly for far too many years. The before-and-after mental comparisons are nothing short of stupefying, like beholding the wonder of the Taj Mahal then being told it was once a landfill.
Named through a Facebook contest, the restaurant takes its every culinary cue from the Bayou State, drawing together a wide array of Louisiana flavors under the modern hand of the hotel’s executive chef, Andy Papson. A Navy veteran who worked alongside James Beard Award-winner Thomas Wolfe in New Orleans, Papson offers guests breakfast, lunch and dinner menus with Creole flair, from praline-topped pancakes to Louisiana crab cakes to a decadent “fork and knife” burger, plus house-made chocolates and inventive cocktails. Find out what our secret diners thought of Tallulah by clicking here. Map it!
