Chicken lettuce wraps from Pho Cafe 

I have a feeling that this dish from Pho Cafe is going to be my next hyper-fixation meal. While looking for spring rolls in Baton Rouge, I stumbled upon Pho Cafe, a South Sherwood Forest restaurant. I knew I would need something beyond spring rolls, so I absentmindedly ordered the chicken lettuce wraps. 

It was the star of the show. 

With a heaping serving of cilantro, the build-your-own lettuce wraps were full of flavor and vegetables. The lettuce was crisp, and the chicken was seasoned to perfection. I can't wait to order them again. 

Pho Cafe, 3851 S. Sherwood Forest Blvd., Baton Rouge (Lauren Cheramie, features writer) 

Classic diner breakfast at Dwyer's Cafe

It turns out Dwyer's, a longtime downtown Lafayette institution, is the perfect choice for a Father's Day breakfast. Simple, un-fussy, quality: hallmarks of a great Dad — and a great breakfast. The classic breakfast with bacon, hash browns, grits, biscuit and an egg cooked to order is very comforting — and the perfect meal to share with a dad.

At Dwyer's, they know how to deliver on a breakfast institution. The biscuit was perfectly fluffy (and drenched with butter), and the same goes for the grits. Bacon, fresh from the griddle, is difficult to beat. The hash browns were peppery and flavorful, and the egg, of course, brings it all together. For under $10, it's a meal to last through the day, but with the right company, the memories will last even longer. 

Dwyer's Cafe, 323 Jefferson St., Lafayette (Joanna Brown, staff writer)

Grilled chicken sandwich at Tallulah 

When I was a kid, I loved dill pickles. As the years have passed, my love for them has waned. However, every now and then, a sandwich comes around and the dill pickles, tucked inside all sorts of good stuff, come shining through.

Granted, there's a lot more about Tallulah's grilled chicken sandwich than the pickles. There's a marinated grilled chicken thigh, Monterey Jack, caramelized onions, roasted red peppers, arugula, chipotle mayo on a focaccia roll. Given my druthers between fries and homemade chips, I went with the chips because I had a hunch that crunch might be a nice complement to the sandwich. (I was right.)

When the sandwich and chips arrived, at first I thought, "There's no way I can eat all of that." I even took a piece of the sandwich with me in a to-go box. Once I got in the car and was headed to the office, I started thinking about that incredible melding of flavors. The rest of that sandwich didn't make it through my drive to the newspaper. 

Tallulah Crafted Food and Wine Bar, in the Renaissance Hotel at 7000 Bluebonnet Blvd., Baton Rouge. (Jan Risher, features editor)