Inside The Louisiana Meat And Three Where The Recipes Haven’t Changed Since The 1960s
Step inside Lasyone’s Meat Pie Restaurant and you can practically hear the sizzle of 1967 still working the line.
The recipes have stayed put, the flavors have only deepened, and the locals guard their favorites like family heirlooms.
You will find Cajun Creole comfort without fluff, just generous plates and proud tradition.
Pull up a chair, because the meat and three here tells a long Louisiana story at a price that still feels fair.
Every bite of that buttery meat pie had me wondering why I hadn’t made this pilgrimage sooner.
Meat Pies That Built The Legend
First things first, the classic beef meat pie is the house anthem, crisp crust hugging seasoned ground beef.
Expect warm spices, a touch of onion, and that satisfying hand pie portability that made this place famous.
Pair it with brown gravy if you like it saucy, or let the flaky shell sing solo.
Second, know the pies fry to order during peak hours, which keeps the crust lively and the filling steamy.
Timing matters, so aim for mid morning or lunch prime.
Hit the sweet spot and the texture rewards every bite.
Crawfish Pie With Festival Energy
Bold and buttery, the crawfish pie brings gentle heat and a whisper of sweetness from the shellfish.
The filling leans creamy, balanced with Cajun seasoning that never bullies the delicate tail meat.
It is the menu’s wink to river life and weekend parades.
Order one alongside the beef version to compare textures and spice.
You will notice the crawfish pie rides lighter, especially with a squeeze of lemon.
People rave, and they are not wrong when they call it outstanding.
Gumbo That Hugs The Spoon
Deep and earthy, the gumbo brings chicken, sausage, and a roux that tastes like patience.
The broth holds body without sludge, and the spice leaves a pleasant lane of warmth.
Cornbread on the side helps mop every last drop.
A smart move is to add a small cup to any platter for balance and comfort.
You will find consistent praise for its flavor.
On cooler days, this bowl becomes reason enough to stop in.
A Morning Plate Worth The Detour
Breakfast here means a meat pie with eggs and potatoes, the kind of combo that puts pep in a road trip.
Eggs arrive cooked right, potatoes carry a steady Cajun seasoning, and the pie acts like the crispy headliner.
Nothing fancy, just confident plates done on time.
One visit, I grabbed the breakfast pie with grits and felt like a local by the second bite.
The room was friendly and quick with coffee refills.
That simple start carried the whole day.
Red Beans, Rice, And Reliable Sides
Sides matter here, and the red beans and rice hold down the comfort category.
Some guests find them mild, others call them the bomb diggity, so consider your spice expectations.
Dirty rice, maque choux corn, and creamy potatoes round out the classics.
Ordering a couple sides can stretch a meal without stretching the budget.
Prices usually land in the 10 to 20 range. Mix and match to tune your plate to the day.
Time Capsule Dining Room Details
Walls carry photographs and documents dating back to 1967, a timeline that tells the story without a tour guide.
Tables and booths feel classic diner, a bit worn in ways that only add charm.
The vibe stays laid back, helped by friendly staff when the room is humming.
During one midday visit, I sat under a Clementine Hunter print and watched regulars trade jokes with the server.
It felt like a small town living room that also fries pies.
That atmosphere makes the food taste even more like home.
What To Know Before You Go
Plan around hours because timing is everything here.
They’re located at 622 2nd Steet, Natchitoches.
Doors open 7 AM Fri and Sat, and 7 AM to 2 PM Mon to Wed, with Thursday and Sunday closed. Dinner runs later on weekends, hitting 6 PM Fri and 7 PM Sat.
Call or check the website for updates before a long drive.
Prices stay friendly, and service runs fast when staff is in full swing.
Aim for late morning to catch peak freshness on pies.
How To Order Like A Regular
Start with a meat pie, add gumbo, then pick two sides for your three.
If you enjoy seafood, split a crawfish pie for contrast and richness.
Keep dessert space open if daily specials roll through.
Service can feel stretched during rush, so place a clear order and confirm sides.
A simple smile goes a long way in a tight lunch crowd.
You will leave fed, informed, and already planning a repeat.