Chef Matt Blondin first introduced the city to “lowcountry” food at the renowned restaurant Acadia. Part Cajun, part Canadian, chef spun his own modern versions of French-Acadian cooking, focusing on the migration of French colonists and the evolution of cuisine as it traversed from Quebec to the southern U.S.A.
Dishes like the Cajun shrimp and grits inspired a glut of Blondin followers — both diners and critics alike.