How They Roll at Les Bon Temps Cajun Seafood at the Farmers' Market

Categories: First Look

BenTempsGumbo.jpg
Gumbo with house-made roux.
Les Bon Temps (my key board doesn't allow me to explain the phonetics in French, but in Texas we'd say "Lay-bon-ton") opened across from Shed 2 in the Farmer's Market this past summer. Chef Patricia Killingsworth, originally from Mississippi, previously owned a local catering and personal chef business, PK's Main Menu, and has also created her own brand of chicken and rice smoked sausage. Until this summer, she had a booth in the Dallas Farmers' Market where she ran her businesses and during that time developed a loyal customer base.

This past summer she decided to take bold leap into the restaurant industry along with her business partners and friends, Steve and Carly McMahan and Susan McMahan, who lived in southern Louisiana for a number of years and have ties to the shrimping industry in that area.

BenTempsDoor.jpg
As often happens, the McMahans missed the food they grew to love in Louisiana. When the space opened up at the Farmers' Market, they jumped on the chance to open their own restaurant and anointed Killingsworth as their chef.

There are daily specials written on a chalk board as you walk in, and Cajun music to get your head in the game. The service is fast and friendly. The meal starts with four wedges of potatoes with a house-made Creole butter (photo below), covered in a fresh mix of spices.

The menu has all the requisite Cajun dishes, plus some more creative chef-inspired dishes. The daily specials lean toward what's in season. Killingsworth takes advantage of the fresh produce offered at the Farmers' Market and nearly everything is made in-house, from scratch.

I stuffed myself on the potato wedges, gumbo then a portabella mushroom topped with dirty rice and rich crawfish sauce. It pained me that I didn't have room to try the from-scratch bananas fosters. Pain! Reason to go back, though.

Les Bon Temps is open for lunch and dinner, Wednesday through Sunday from 11 a.m. to 6 p.m. and breakfast on the weekends from 8 to 11 a.m. The restaurant is just east of Shed 2 (across a walkway) in the Dallas Farmers' Market.

BonTempsDish.jpg
Portabello stuffed with dirty rice with a crawfish sauce.

 
LesBonTempsPotato.jpg


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23 comments
G_David
G_David

Okay, a question:  Are you really open "for lunch and dinner" if you close at 6 p.m.?  I'm not 78 years old, so I generally eat dinner later than 6.

SusanMarieLaveau
SusanMarieLaveau

Thank you Lauren for your lovely review!! Sorry about any sour grapes on here!  Sadly, we've been dealing with this sour grape for awhile. I hope he gets what he's looking for ie back pay from the previous owner.  It's a very sad situation he's in, I think he might be an OK guy and I really hate that he, well everyone here including myself, had the experience of working with the owner of the Crazy Cajun.  We renamed it after I took it over to attempt to get away from all the negatives that were there, obviously we still have one negative we don't seem to be able to get away from...former disgruntled employees.

 

However, the employees that have remained since the change...are all wonderful people, all the employees are partners in the restaurant & believe in what we were trying to do and thus are now a part of the whole package.

 

We offer a dining experience of Great Food & Good Times....and we'd love for you and anyone else to come and join us and try it out for yourselves!!

Reggie
Reggie

Dang! What's with all the fighting? I guess it's understandable for someone to be upset if it happened as he said. But, we (the public) just want some good food to eat, and this review sounds like it's some good food. Soooo, oh well. Good luck buddy, but as for me, I'll be trying this place soon.

keith
keith

don't support this place!! they don't pay their staff who are preparing all this so called wonderful food.

next time your there ask if they have paid anyone?

they have hired people hoping to get their lives in order, and keep them returning by offering "chump change". I know first hand about what is really happening at this place, if the good time are rolling, it's only for the people mentioned in the article.

Again I personally urge you not to support this business and the owners!!!

 

keith
keith

Recently read your blog, and would like to share some unknown information about the restaurant.

The owners Susan, Steve, Carly, and kitchen manager Pat are running a complete scam. This place is operating on "slave labor", the only ones getting paid are the owners! They owe myself and several other's thousands of dollars and changed the name of the restaurant from "Crazy Cajun" to the new name to circumvent paying their debts to others.

There are people in the kitchen who are waiting on pay, and getting one lie after another from above mentioned parties.

I hope you call or email me and let me tell you what they are really up to. I have proof of non-payment.

By the way all that great food, was based on my recipes and skills. I was the original head chef there for 3 months.

Again I await your response.

Keith G. Mitchell Sr.

LoveThisPlace
LoveThisPlace

This place is absolutely fantastic. Totally unassuming looking building, but once you go inside you won't regret it. I've been there a couple of times and this place has quickly become a favorite. The shrimp po'boy has the best bread I've ever tasted. But the breakfast....OMG ! I think breakfast is quickly becoming my favorite meal, especially the french toast. Glad that more people will become aware of this little gem.

fmstakeholder
fmstakeholder

Lauren, next time try their bread pudding.  It is awesome!! The name of the place is difficult to tell friends about.....but the food is worth the extra explanation.  Thanks for mentioning they support the local farmers and produce at the Dallas Farmers Market

Alliknow999
Alliknow999

Chef Pat, I love you and your food, I'll be back. Wonderful place to eat.

KIKI123
KIKI123

I saw the the words "LES BON TEMPS" written in French on a banner in the window of the building. I had to know what good times were behind those walls. I found out when I walked in and the smell of gumbo, catfish, red beans and rice took me back to the bayou........great spot to enjoy cajun food. I'll be backkkkkkk.

feelingood
feelingood

OMG!!!!! The food at Les Bon Temps, took me back as soon as I walked through the door. The gumbo, red beans and rice, jambalaya. The chef is so creative and she knows what the flavors of Louisiana taste like. It's not all spicy it's "FLAVOR". Hats off Chef Patricia.

kergo1spaceship
kergo1spaceship

Twinwillow to comment on Dodie's in 3,2,1........GO!

keith
keith

 @SusanMarieLaveau maybe if emplyoee's were paid as promised by Steve and Diane this would not be an issue...

You can attempt to spin yourself as the good guy, but myself and others know what's really going on. I challenge you to share this blog with the people in your establishment and get there thoughts and feedback regarding this matter.

 

keith
keith

 @Reggie

 thats your choice, and i can respect that. but they are using people for their own personal gain, go in and ask if they pay their employee's.

i would be interested to know what you would do if didn't get what you worked for, then to have them lie to your face.

 by the way it's not just me they owe, there are other's as well.

keith
keith

 @keith

i have proof that i worked for so call Les bon ton, along with witnesses,  so let's not get technical...

not getting paid will sour anyones attitude!!

bottom line I'm owed money from your family...

the public needs to know your not what it seems, answer the question are people getting paid, or are you still handing out $20's here and there to appease their needs, waiting. by the way i hope people are reading this!!!

SusanMarieLaveau
SusanMarieLaveau

 @keith Keith...you were NEVER Head Chef nor were you in any supervisory roll, and we are not using your recipes.

 

You didn't work for Les Bon Temps Cajun Seafood Co, you have no clue what we do or don't do. You worked for the previous owner Dianne Meredith, who does owe you money and we will help TWC get that money if we are able. Your sour attitude ran out customers, then after the new restaurant started, you came in and made demands from us that we were not obligated to handle. You and your wife borh came in screaming, making terroristic threats, frightening the customers so much they called 911.  After the officers responded to the call and assessed what was going on, Dallas PD MADE me issue you a Criminal Trespass Warning as they said YOU did not need to come back as your issue wasn't with us and that by your behavior that day along with witness statements they said you could be a physical threat.  Keith, we could have pressed charges against you & your wife, they wanted us too, but we understood your being upset from not getting paid by the previous owner and didn't want to create anymore strife in your life. Again, I'm sorry you're upset, but you need to handle things the correct way.

keith
keith

@LoveThisPlace

 

The owners Susan, Steve, Carly, and kitchen manager Pat are running a complete scam. This place is operating on "slave labor", the only ones getting paid are the owners! They owe myself and several other's thousands of dollars and changed the name of the restaurant from "Crazy Cajun" to the new name to circumvent paying their debts to others.

There are people in the kitchen who are waiting on pay, and getting one lie after another from above mentioned parties.

I hope you call or email me and let me tell you what they are really up to. I have proof of non-payment.

By the way all that great food, was based on my recipes and skills. I was the original head chef there for 3 months.

Again I await your response.

Keith G. Mitchell Sr.

 

SusanMarieLaveau
SusanMarieLaveau

 @keith Lol...well Keith...seems YOU are the one who started this now you don't want to get technical?? You worked for me one (1) day...ONE!!  Dianne Meredith is NOT my family...Dianne Meredith is the one who stole everyone elses money from the restaurant. Yes, when I came in as manager you did work there, but you were one of the cooks in the kitchen, NOT a lead cook, you did show promise I'm told however your attitude stunk.

 

As I said before, we had many people walk out due to your bad attitude.  The people there do get paid, however, I'm so glad you have brought all this up, as you have been running your mouth in the manner as you have on here to anyone who would listen since you left, and my attorney said if I "could just get it in writing". So thank you for this!!

keith
keith

 @SusanMarieLaveau

 so when you arrived, who was cooking the food??

maybe you can refresh my memory on that one...

waiting for your response...

beda50
beda50

 @SusanMarieLaveau  @keith

 I hope you are the new owner after the one (negative) experience I had of ordering beignets.  They weren't Cafe du Monde-style (they were really dense) and were unceremoniously dumped on a small saucer with powdered sugar making a mess of everything (no visual appeal at all).  In the hopes that that was the former owner, I will try you again (my mother's maiden name is Fruge, so I do love Cajun food).

keith
keith

 @SusanMarieLaveau so tell me who was lead? I made the gumbo, dirty rice, jambalya etc, technically this was well before, during and after your arrival. In know way am I putting anyone down. I still have friends there, that i speak with.

 

I could care less if your FOH staff didn't care for me, the people i worked with in the back will tell you and anyone else different.

 

 I sincerly hope you do share this with your attorney, I have evidence that I would love for him to see and hear as well. I will continue to tell anybody willing to listen about the activities of this establishment.

 

The people who walked out were not my fault, and i will not dignify that comment as it is a waste of time. So spin things how you see them!!!

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