Lasyones

Lasyones

Mr. James Lasyone was a butcher at live oak grocery for 25 years. He first started working on his meat pie recipe in the 1950s. After grinding the meat for the ladies who made them in their homes for many years, James Lasyone started experimenting with a recipe of his own. In 1967, Mr. Lasyone rented out the bottom half of a building that once was the home to the Phoenix Lodge #38, built in 1859. While the masons still occupied the top portion of the building, James Lasyone started his Meat Pie Kitchen.                       

James got his first national break when the editor of ” House Beautiful” magazine dropped in for a couple of meat pies in the early 1970s. People from all over the world have stopped in to try Lasyone’s meat pies, from local towns folk to Charles Kuralt, Lorne Greene, Vanna White, Daryl Hannah, and a host of others. Lasyone’s Meat Pie has been recognized and raved about by a score of magazines including Southern Living, Cooking with Paula Deen, The New Yorker, Glamour Magazine, and Gourmet Magazine. Reviews have also included book articles such as Jane & Michael Stern’s Good Food, Jane & Michael Stern’s Road Food, and Calvin Trillin’s Third Helpings. Major newspapers such as The Houston Chronicle, Times Picayune New Orleans, The Dallas Morning News, Chicago Tribune, and The New York Times have found their way to Lasyone’s Meat Pie Restaurant. It has also been featured in many other national newspapers as well as international papers from France, Italy, and Spain. It has also made its way on the national airwaves, having been featured by On the Road with Charles Kuralt and Good Morning America with Bryant Gumble, as well as many other statewide and Texas news broadcasts.    

The meat pie, although famous and the most popular item on the menu, is not the only thing that makes this restaurant a proud favorite. The Crawfish Pie was introduced in 2008 and quickly became the new item to try. Adding to those already highly recommended fares is the restaurant’s Red Beans and Sausage, Dirty Rice, Southern Fried Catfish, Bread Pudding with Rum Sauce and don’t forget the Chicken and dumplings on Thursday and many other well known Louisiana Cajun and Creole cuisine that is in the soul of the Lasyone Family.

Chef Angela Lasyone and Tina Lasyone Smith run the kitchen and restaurant, just as it has been for over 40 years, so you know that all the food is prepared the old fashion way, home made with lot’s of Soul and Love!  Our down home atmosphere and old family recipes, will make you feel like you’ve come home, for that special meal.

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