On The Menu
Fish po-boy — Tilapia or catfish fried and served on French bread with mayonnaise, lettuce, tomato and pickles, then served with fries, 6-inch sandwich $7
Shrimp and oyster platter — 10 shrimp and 10 oysters served with your choice of two sides, $19
Crawfish boil — One pound of crawfish boiled with smoked sausage, turkey necks, neck bones, corn and potatoes, $12
Blue crab — When in season, $4 per pound
2785 Cruse Road, Suite 2, Lawrenceville
• Open since: July 3
• Owners: Daril Hicks and Sheila Alviar
• Location: Triple Dee’s is located in the Shops at Cruse Crossing shopping center at the intersection of Cruse Road and Club Drive.
• Hours: 11:30 a.m. to 10 p.m. Tuesdays through Thursdays, 11:30 a.m. to 11 p.m. Fridays and Saturdays, noon to 7 p.m. Sundays, closed Mondays
• Atmosphere: The restaurant’s full name is Triple Dee’s New Orleans Style Po-Boy’s and Seafood. It’s a NOLA joint with Cajun flare.
“I was born and raised in New Orleans,” co-owner Daril Hicks said. “I moved up here for a job offer. I was giving 100 percent and not getting anywhere, so I wanted to do something for myself.”
That’s when he decided to leave that job behind and open Triple Dee’s with his fiance Sheila Alviar to bring all things NOLA to Lawrenceville.
The inside is decorated with greens, purples and golds with handmade Mardi Gras masks and an abundance of beads. There are several images hung on the walls showing scenes of the Southern city.
Since its opening, a tradition started for the eatery: letting guests sign the walls with permanent markers.
“It gives them ownership of the building,” Hicks said. “It’s coming around nice.”
Triple Dee’s doesn’t serve alcohol right now. When Hicks receives his liquor license, the restaurant will serve a full bar. He hopes to have the bar set up for service for football season — and yes, the eatery will show the Saints’ and LSU Tigers’ games in the fall.
• Menu: As the name implies, the restaurant serves creole NOLA cuisine.
“The food we’re bringing here is original, authentic New Orleans food — the season, the style, everything,” Hicks said. “I can’t get it here. I know how to do it, so I’ll bring it here.”
The menu includes classic po-boys sandwiches with the choice of fried shrimp, fish or oysters, hot sausage (a New Orleans staple), hamburger, roast beef with gravy, ham and turkey. The meat is placed on French bread and dressed with mayonnaise, lettuce, tomatoes and pickles, then served with french fries.
Other NOLA dishes include seafood platters and boiled seafood combinations. The boils are made with seafood (crawfish, shrimp or both), smoked sausage, turkey necks — the actual neck of a turkey that is usually thrown away — with the neck bones, corn and potatoes. If you like it spicy, this is a sure bet. It’s enough to warm up your taste buds without making you sweat during the meal.
Triple Dee’s offers a variety of sides: french fries, fried okra, potato salad, baked macaroni and cheese, dirty rice, and red beans with rice.
All of the recipes were passed down from Hicks’ family.
“I love to cook. I come from a cooking family,” he said. “My grandmother is the best cook in the world. Cooking is in our blood. When we cook, we cook with love.”
Save room for dessert because there is always some sort of sweet near the register. Right now, there is pink lemonade cake for sale.
• Thing you might not know: Together, Hicks and Alviar have three children with names that begin with the letter “D.” That’s where the inspiration came from for the name Triple Dee’s.