It’s lunchtime on a Tuesday and Roux Orleans is bumpin’ like Bourbon Street during Mardi Gras.
Jazz blares from overhead speakers as folks parade through the restaurant carrying trays loaded with jambalaya, blackened catfish, gumbo and gator po’boys.
During brief lulls in the action, chef Mike “Big EZ” Barnes swings by my table to tell me about his journey from New Orleans to Pittsburgh’s Chateau neighborhood…