French Quarter Bistro was opened in 2018 in the heart of Frenchtown by Ed and Amoi Foerstel, due to their love of all cuisine that is Cajun. Our Executive Chef Nate Kruse is from Columbia, Missouri. He went to undergrad at Creighton University in Omaha, Nebraska and culinary school in Scottsdale, Arizona. Immediately after culinary school, Nate decided to move to New Orleans in August of 2009 to study Creole and Cajun cuisine. He worked in the kitchens of Commander’s Palace, Ralph’s on the Park, ONE Restaurant, Emeril’s, Gautreau’s, kin, and Boucherie; before he was invited to St. Thomas by Ed and Amoi in 2018. Nate believes the differences between Creole and Cajun cuisine are infinite. Creole is derived from the many cultures who have settled in the city of New Orleans including; French, Spanish, West African, Caribbean, German, Italian, and the Irish. Cajun is derived from the French speaking Acadians who settled in the bayous south of the city of New Orleans. The influences of the French are the most prominent of both cuisines. Almost all of our Creole and Cajun dishes begin with a stock (poultry, beef, or seafood), trinity (onions, green bell peppers, celery) and a roux (blonde, brown, or dark). We invite you to come taste our cuisine at the French Quarter Bistro. We are not re-inventing Creole and Cajun cuisine, but we are trying to sharpen it. To make a reservation, please visit our reservation page or call the landline below.