Voodoo rose (the name of the new restaurant) will be the first of its kind to open in Louisiana.
It is the creation of Darryl Hargrove and a group of young African American entrepreneurs.
They are part of the Louisiana State University (LSU) student food and beverage program.
They have been cooking and creating recipes for some time.
They came up with the name Voodoo and they wanted to start a new restaurant where food would be cooked on the stove, and served with the best ingredients from Louisiana.
Voodoo is an extension of their love of the African American experience and it is also a way of bringing back to life some of the things that they love about Louisiana.
Hargrobve says, “When I started talking to [my classmates], they said ‘Oh my god, you guys are the ones who made Voodoo.’
I was like, ‘No.
I’m just a student and I wanted to create a restaurant that I could really enjoy, that I felt proud of, that was accessible to all of us.
And I wanted it to be an authentic, Louisiana experience.”
Voodoo’s restaurant is set to open its doors in April 2019.
The menu includes an African American style pizza and the most famous and well-known of all Louisiana-inspired foods, the Voodoo sauce.
Voodoos sauce is a delicious combination of sweet potato, black beans, black peppercorns and spices.
It has a subtle, rich taste and is made from a mixture of cane sugar, agave nectar, and a little bit of cayenne pepper.
Hargeve said, “The sauce is very easy to work with, but it is something that we are very passionate about, it’s a mixture that is very simple, and it’s also something that is rich and delicious and very flavorful.
We’ve been working on that sauce for years and it has been our go-to for a long time.”
Voodos sauce is made with white beans, tomatoes, and onions.
The sauce is served with a homemade French bread and a side of black beans.
The main menu item, the French bread, has been a staple of Louisiana French cuisine for decades.
Haggrove says he was inspired by the menu item.
“I came up as a little kid with this sandwich, a French bread with a big slice of meat on it,” he said.
“And I always remember when I was growing up, we were at the Farmers Market and this guy was selling his bread.
And the one thing that stuck with me was when I saw the bread, I thought, ‘that looks like a sandwich.'”
The recipe for the French Bread is the same recipe that the team of Voodoo chefs created to bring Louisiana to life.
The French Bread includes two cuts of beef, onions, tomatoes and peppers.
Higgrove explained, “We really wanted to make it a traditional Louisiana-style French bread that people would eat and have a good time eating.
We thought, well, it is time to change the way we eat food and change the experience.”
The first menu item on the menu is the “Voodoo Bayou Menu” which is a combination of Louisiana-fried oysters, fried shrimp, and fried chicken.
The Bayou is a dish that is often served in the restaurant’s signature dish, the “Bayou Chicken Sandwich.”
The Bayous Chicken Sandwich features fried chicken with marinated oysters and the famous “Voodoos” sauce.
The “VOODOO” sauce is used to enhance the flavors of the fried chicken and is served in a glass of white wine.
The second menu item is the Voodoo Rose.
Hagrove said that they wanted the Voo’s to be a true Louisiana creation.
The Voo is a small-batch oyster soup that is made by hand and served on a bed of fresh, raw oysters.
The Rose is a traditional American red sauce made from chicken stock, onions and garlic.
It was inspired in part by the Louisiana-French heritage of French cuisine.
The chefs say the name of their new restaurant comes from the fact that it is based on a French recipe for fried oysters from the area.
The recipe has been around for generations.
The first time the chefs tasted the soup was on a trip to New Orleans.
They were on a road trip and a French chef who was also on the trip suggested they try their own oyster sauce recipe.
They tried their oyster recipe, and then a few months later they brought it back to New York and the restaurant was born.
The food is served on soft, fresh white bread with an option of a French fried or Italian bread on the side.
The chef explained, The menu will include all the classics from Louisiana cuisine: the fried oyster, the oyster chicken, the fried shrimp and the fried rice. The Chef