TruOrleans features family recipes from Lake Charles, LA as well as art work straight from the French Quarter.
Tru-Redding, the name sake of the restaurant and local developer, met the East a third generation Louisiana family, during a local golf tournament and was invited to attend a duck hunting trip with them in Louisiana. After the hunting trip he was invited back to the family home where he had some of the best Cajun Creole food he had ever tasted and the concept of the restaurant was brought to life with the help of local investor friends Brad Howard and Hans Christensen.
The connection to Louisiana is strong for both Howard and Christensen as Howard has family in the state of Louisiana. After the Katrina storm, Howard loaded up several generators to deliver to family in Baton Rouge. He and Christensen partnered to create a trash removal company and spent the next two years helping with the clean-up. The love and close ties to Louisiana cemented their involvement and partnership with Redding.
The restaurant, a two level establishment with an open deck on the upper floor, features many of the recipes that the friends enjoyed at the east family home as well as a gallery of authentic art from the heart of the New Orleans French Quarter.