Located in the heart of Downtown Las Vegas, Zydeco Po-Boys brings you a unique taste of Southwest Louisiana.
Zydeco Po-Boys focuses on fast, casual, and affordable southwest Louisiana gumbo, po-boy sandwiches on authentic Leidenheimer’s bread, and specialties like red beans and rice. As Chef Brandon Trahan points out, “Cajun cuisine is highly regional, with different spices and personal twists featured in each locale. The gumbo at Zydeco is a little lighter, the house-made sausage is leaner, and the dressings on the po-boys are slightly different than you might find at a Cajun restaurant with a different regional style.” Zydeco Po-Boys also offers a vegan gumbo, traditional sides like Cajun fries and Louisiana Zapps chips, and beer and frozen daiquiris in addition to non-alcoholic beverages.
When you step inside, Zydeco Po-Boys has the feel of an authentic Louisiana joint. “Where I come from, people lived off the land, and everything was re-used and not thrown away,” Chef Trahan explains. You’ll see this principle on display in the walls of repurposed wood and in the unique tables he crafted himself from re-used doors. Located in a historic, mid-century building, Zydeco will be a great place to catch an LSU or Saints game while enjoying a delicious, down-home meal and beverage.
616 E Carson Ave, Suite 140, Las Vegas, Nevada 89101
11 am to 7 pm
11 am to 4 pm
MEET THE CHEF
A native of southwestern Louisiana from the small town of Cameron, Brandon Trahan grew up surrounded by homegrown and harvested food. His path toward a successful management career in Louisiana was upended by the ravages of Hurricane Rita in 2005. But the loss of his home, business, and livelihood proved to be a blessing in disguise, leading him to change course and pursue his dream of becoming a chef.
After a year studying at Le Cordon Bleu in San Francisco and being exposed to a diversity of food styles and tastes, Brandon secured an externship in 2007 at Emeril’s New Orleans Fish House in Las Vegas, followed by increasingly responsible posts at Table 10 and Marche Bacchus. Personal connections he made while doing private catering in Las Vegas – much of it focusing on Cajun cuisine – led Brandon to the idea of opening his own restaurant in the fast-growing restaurant scene of downtown Las Vegas. Having been steeped in the traditions and cuisine of the bayou from his childhood all the way through his professional training, Brandon is now providing locals and visitors with a taste of authentic Cajun cooking in a casual setting.
As down-to-earth as his cooking is down-home, Brandon will likely be there to personally greet you with his warm, Southern hospitality. As they say in Louisiana, “Laissez les bon temps rouler.”
HISTORY OF ZYDECO MUSIC AND THE PO-BOY SANDWICH
Although there are various legends to the history of the po-boy sandwich, the most common story traces its creation back to the Martin Brothers Coffee Stand and Restaurant in the French Market of New Orleans. As former streetcar conductors, Bennie and Clovis Martin were highly sympathetic to the transit strike of 1929. In support of the strikers, the brothers vowed to provide free sandwiches to the “poor boys” on the picket line, and in doing so they developed a new size of French bread with a variety of fillings. Their generosity and innovations spawned a regional specialty that has spread well beyond Louisiana. Like its regional brothers and sisters such as grinders, subs, heroes, and hoagies, po-boys have a loyal following as a little taste of Louisiana heaven.
Zydeco is a musical genre that evolved from music indigenous to the Creoles and natives of Louisiana. It is a joyous blend of blues, rhythm and blues, and Cajun rhythms and is dominated by the sounds of accordion and washboard. Today, zydeco music maintains its traditional roots while also incorporating reggae, hip hop, ska, Afro-Caribbean, and other styles. At Zydeco Po-Boys, you’ll experience the fun, up-tempo sounds of modern and traditional zydeco music while you enjoy authentic Louisiana cuisine.