Eating in Alexandria

Fresh and delicious is easy to come by

One good thing about being in the middle is you get a bit of the best of everything that surrounds you. At least, that's the case with the food scene in central Louisiana. Creole cuisine from New Orleans, Cajun delicacies from Acadiana, barbecue from Texas and Alabama, and down-home soul food from not-your-mama-but-probably-even-better all make their way to the city of Alexandria and its neighbors. Dining options ranging from healthy and home-cooked to elevated and refined all grace this stretch of the state, another reason the area makes for an understatedly perfect getaway.

Veering more in the direction of home-cooked plate lunches is one delicious dining option in Alex: Word of Mouth Cafe. Situated charmingly in a little white house tucked between the Rapides Parish Courthouse and the Hixson Brothers Funeral Home, Word of Mouth Cafe masters the nearly impossible task of making comforting favorites fresh and healthy. Chef/Owner John Gunter is an Alexandria native, meaning that southern hospitality and bold Louisiana flavors are pinnacle at Word of Mouth. His menu ranges from the familiar to the unexpected, ensuring everyone can find something delicious on it that will make them feel right at home. This includes classic hot-pressed sandwiches such as Cubans, Muffulattas, and BLTs; as well as hearty salads like an ahi tuna with balsamic greens, craisins, walnuts, and avocado; creative daily taco specials; and even four different types of bread pudding to satisfy a Louisiana sweet tooth.

On the slightly more upscale end is the Bentley Room, located in the Hotel Bentley in the heart of downtown Alexandria. Chef Jessica Wilkinson leads a culinary team “born, raised, and trained” in Louisiana, meaning they have an expert grasp on the state’s complex flavor profiles and freshest ingredients, which they implement by using local produce distributors. Whether you’re dining in the Bentley Room for brunch, lunch, or dinner, rich flavor and freshness are guaranteed, as each dish is prepared to order. Pecan encrusted catfish served with lump crabmeat and a meuniere sauce, a boudin stuffed pork chop with a Swamp Pop cola glaze, and coconut shrimp beignets served with pepper jelly are just a few of the potential delicacies that bring a creative spin to Creole and Cajun traditions.