Cajun Foodies
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Regarding “Putting Down the Ritz” (by Ruth Reichl, June 12), it seems unfair and unobjective to write off Cajun food as “passe.”
Currently employed as a waiter and sometime manager at an enduring Cajun restaurant, Orleans, in West Los Angeles, I can tell you there is a substantial audience for fine and distinctive Cajun food. People love Orleans’ cuisine--still.
The continued success of a fine Italian restaurant does not show their cuisine to be “passe.” Distinctive food, no matter what the ethnic origin, will always have an audience.
RONALD L. WALLACE
Orleans restaurant
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