Blue Orleans Creole Restaurant was launched a year after Hurricane Katrina in an industrial section near the Tennessee River.  The flavorful dishes quickly became favorites with locals--introducing Chattanoogans to authentic Creole food that celebrated New Orleans' rich history.   

Now the new location (a refurbished old bank building located in downtown, Chattaonooga) is festooned with New Orleans and Mardi Gras memorabilia.  Blue Orleans also serves as a refuge for other displaced New Orleanians who miss the food, music and southern-style socializing.

The restaurant fulfills a longtime career ambition for Mike, a chef who, as the killer storm bore down on New Orleans, was awarded a contract three days before Hurricane Katrina, selling his specialty food items at New Orleans' Louis Armstrong International Airport .