“Around here you pull up bass, catfish, white perch, crawfish and sac-a-lait,” he says, “at least we used to.”

“Around here you pull up bass, catfish, white perch, crawfish and sac-a-lait,” he says.

Chef/owners Cody and Samantha Carroll, named the “Kings of Louisiana Seafood” in the seafood cook off in the 2013 edition of the New Orleans Food & Wine Experience, opened Sac-a-Lait in a former cotton mill in the western edge of the Warehouse District in March.