Stepping onto the patio of Bon’s New Orleans Street Food, you might notice a delicate dusting of powdered sugar, a sweet trail leading right to the heart of authentic New Orleans flavors. This isn’t just from their famous beignets; it’s also a hint of their equally celebrated Creole calas, a true New Orleans classic. Bon’s New Orleans Street Food is on a mission to make the vibrant cuisine of New Orleans accessible to everyone, especially those with dietary restrictions.
Traditionally, many iconic New Orleans dishes rely on wheat as a thickener in gumbos or as a coating for fried favorites like chicken and gator bites. For travelers with gluten sensitivities, this often meant missing out on the local culinary experience. Bon’s changes the game by offering delicious, entirely gluten-free versions of these beloved dishes. From their signature calas and rich gumbo to adventurous gator street corn, flavorful shrimp and grit bites, and crispy chicken and waffles, Bon’s ensures no one has to compromise on taste or tradition.
Traditional fleur-de-lis decorations at Bon's New Orleans Street Food, reflecting the city's heritage.
Sophie Owen, a visitor from Michigan with gluten intolerance, perfectly encapsulates the joy Bon’s provides: “Finding a place that has gluten-free food means a lot to me – that I can actually start to appreciate the culture and the food down here.” She enthusiastically added, “It was super crunchy – the chicken tenders – they taste amazing. I got the waffles. I haven’t been able to have waffles in years.” For Sophie and countless others, Bon’s is more than just a restaurant; it’s a gateway to experiencing the full spectrum of New Orleans cuisine without limitations.
Delicious gluten-free fried chicken and waffles at Bon's New Orleans Street Food, a customer favorite.
Among the sweet offerings at Bon’s, the calas hold a special place. These fritters are a culinary journey back in time, with roots in West African cuisine. Introduced to New Orleans in the 1700s, calas were traditionally sold by enslaved women on Sundays, as detailed by 64 Parishes. Made from rice flour, the traditional method involved drying the rice overnight before creating a “drop batter.” At Bon’s, this heritage is honored with a gluten-free twist. The batter is carefully fried until golden and then generously dusted with powdered sugar.
David Sheely, the owner of Bon’s, is passionate about reviving this historical treat. “Calas were brought to New Orleans before the beignet was ever introduced here,” he explains. “They were the original sugary, powdered street treat. Beignets came later with the French, and unfortunately, calas became a somewhat lost cuisine. We’re trying to bring it back.” For many, Bon’s provides their first encounter with calas, reintroducing a forgotten piece of New Orleans’ rich food history.
Doriana Fattoruso, a recent New Orleans resident, discovered calas thanks to Bon’s. “I actually just walked around and saw they sell those things because I couldn’t ever find them, so I was like, ‘I want to try them,’” she recounts. “I’ve tried beignets before, but I think beignets are a little dry, so I really like that they (calas) are a little moist.” Her experience highlights how Bon’s not only caters to dietary needs but also introduces locals and tourists alike to unique New Orleans culinary traditions.
A happy customer enjoying her first taste of calas at Bon's New Orleans Street Food in New Orleans.
While Bon’s champions gluten-free options, they haven’t forgotten the classics. For those without gluten sensitivities, traditional beignets are readily available. Michael Voss from Kansas, a repeat visitor to New Orleans, makes Bon’s a regular stop. “We originally went to Cafe Du Monde, and the lines were very long. We wandered down this way and stumbled upon this place. The owner was so nice,” Voss shares. “That was about two years ago, and every time we come back, we visit because we love the beignets and the atmosphere with the little courtyard.” Bon’s offers a welcoming atmosphere that complements its delicious food, making it a favorite for both locals and tourists.
Beyond simply replicating traditional New Orleans street food, Bon’s also captures the essence of the street food experience itself. Operating solely as a to-go establishment, reminiscent of the city’s only permitted street vendor, Lucky Dog, Bon’s outdoor patio seating creates the ambiance of dining right on Decatur Street, overlooking Jackson Square.
For those seeking more adventurous flavors, Bon’s menu extends beyond the usual. Diners can explore options like battered, buffalo frog legs and the intriguing duck bomb. Michael Martin, visiting for the Super Bowl, decided to try something different at Bon’s. “I hadn’t tried them before. The duck bombs looked really good – duck wrapped in bacon with a little sauce inside. They’re really potent and really nice, with a honey glaze. It’s awesome.” This adventurous spirit in their menu ensures there’s something exciting for every palate.
Bon’s New Orleans Street Food is continuously innovating and expanding its gluten-free offerings. Starting March 1st, they began offering gluten-free beignets, alongside their naturally gluten-free calas. Owner David Sheely also mentioned their chef is perfecting a gluten-free flour mix to create a king cake, aiming to maintain the tradition of sharing and celebration associated with this iconic cake. With its commitment to inclusivity and innovation, Bon’s New Orleans Street Food is not just serving food; they’re crafting an experience that honors New Orleans’ culinary heritage while embracing the needs of the modern diner.
