Li'l Dizzy's gumbo is built on a thin, dark, intense roux imbued with bits of everything — reviewers consistently call it some of the best gumbo they've ever had. The broth is rich and complex without being heavy.
Tips from diners
Order a cup to start — the gumbo is rich and sets the tone for the meal.
The golden fried chicken at Li'l Dizzy's is consistently moist and flavorful, with a perfectly crisp exterior. Reviewers across multiple sources call it one of the best examples of the dish, with poultry that's fresh and never oily.
Tips from diners
Get there early — they often run out of specials by 2:30 PM and portions are limited.
Pairs beautifully with the mac and cheese and candied yams on the side.
The candied yams are prepared with a gentle spice and natural sweetness, finished with butter that creates a silky texture. They balance the savory dishes on the menu.
Tips from diners
A must with the fried chicken — the slight sweetness cuts through the richness perfectly.
The mac and cheese at Li'l Dizzy's is described by reviewers as old-family-recipe style, with a rich, creamy sauce and gentle seasoning that lets the cheese shine. It's a perfect complement to the fried chicken.
Tips from diners
Request extra on the side — it pairs with almost everything and a little goes a long way.
The bread pudding is a finale worth ordering — reviewers call it among the best examples of the dish, with a tender crumb and rich caramel sauce that pairs well with strong coffee.
Tips from diners
Order it warm if available — the caramel sauce is best tasted fresh from the kitchen.
The Baquet family has owned restaurants since 1947, and Li'l Dizzy's Cafe is the last of their original chain standing. Opened in 2005 on Esplanade Avenue in the heart of Tremé, it serves authentic Creole soul food that draws lines around the block.
Lines form at lunch — aim for 11 AM or go between 1-2 PM when the crowd thins slightly.
Keep cash on hand — it's cash-only, no cards.
Check the daily specials before coming — they rotate through red beans, crawfish bisque, and seasonal dishes that sell out first.
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