“Be a New Orleanian wherever you are,” says Brian Ledet, with just a hint of a Louisiana lilt. “And let the good times roll.”
Nearly a decade ago, Ledet launched Revelry N’awlins Cuisine, a food truck that doesn’t just serve food — it shouts New Orleans. It’s adorned with the diamond pattern of a Harlequin costume in the city’s iconic purple, green, and gold, and crowned with a fleur-de-lis — the symbol of the Crescent City.
After Hurricane Katrina forced Ledet and his wife, Jennifer, to leave their hometown, they relocated to Boston. Before the move, Ledet had traded his banking career for the kitchen of a French bistro in New Orleans, where he trained under chefs who had taught at Le Cordon Bleu in Paris. In Boston, he yearned for the flavors, soul, and spirit of New Orleans — a city celebrated for its “joie de vivre.” To satisfy his longing, he started the themed food truck featuring authentic dishes and ingredients. “We’ve become ambassadors for New Orleans and Louisiana,” he says.
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Wherever the truck rolls in, you can expect a surprising number of dishes prepared, “the correct way,” as Ledet puts it — jambalaya loaded with andouille sausage, cured and spicy tasso pork shoulder, slow-smoked. Or a dozen kinds of po’ boys, each overflowing from its baguette — fried shrimp or oysters, catfish, crawfish tails, sometimes even soft shell crabs. There are sides of red beans and rice with smoked pork, crispy fried artichokes, and a cup of Louisiana gumbo, along with platters of smoked chicken.
You’ll find the truck regularly at Dewey Square across from South Station and at Trillium Beer Garden at Rowe’s Wharf, plus special appearances at events like the Bay State Hot Jazz Festival in Medford Aug. 23–24, along with pop-ups and catered events throughout the region. As Ledet says, “We like to be where the good times are.”
For the schedule, click on revelryboston.com.
Ann Trieger Kurland can be reached at anntrieger@gmail.com.
Dining and Cooking