Merely three months after opening its first Houston-area location in Humble, The Lost Cajun, a family-friendly restaurant focused on authentic Cajun food and hospitality, has signed a franchise agreement for the development of five additional restaurants over the next several years.
The new restaurants will be owned and operated by Blaine and Lori Law, who discovered the brand while attending a franchise convention in Dallas earlier this year. While they have yet to sign any leases, their restaurants will be scattered across West Houston, from downtown Houston out Interstate 10 to Katy and the Southside of Houston on Highway 288 down to Sienna Plantation.
“While attending the convention, we smelled an enticing aroma from across the room and our noses led us to The Lost Cajun,” says Blaine. “The taste and smell of the food is what attracted us, but the outstanding customer service, relationship amongst employees and one-of-a-kind culture was the kicker. It’s exactly the kind of hospitality we wanted to bring to Houston.”
The Lost Cajun’s menu offers diners a sampling of traditional Cajun fare, including a variety of gumbos – seafood, chicken and sausage, and vegetarian. Red beans and rice, crawfish etouffee and lobster bisque also top the menu, as does another Cajun staple, jambalaya. And what Cajun restaurant would be complete without beignets for dessert?
The Lost Cajun further distinguishes itself with a fantastic down-home atmosphere, a true hole-in-the-wall with wooden tables, unique decorations and an expertly crafted playlist of Zydeco music. The open kitchen concept harks back to the wooden counters in Louisiana’s gumbo houses; patrons can watch their food being cooked and hear the courtesy and respect commonly associated with Cajun culture.
“We believe that The Lost Cajun’s culture and atmosphere, friendly staff, and of course great consistent food will make us a popular destination in Houston,” says Lori. “The Lost Cajun offers a unique brand that is not just another sandwich shop, pizza parlor or burger joint. It's food that you can taste, not too spicy, and full of flavors that most have yet to experience.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.