Louisiana
Louisiana
Acadiana
Acadiana
Canadiana
Canadiana
Alberta beef is known worldwide for its quality and tenderness. Beef, along with the many game meats of the area are ideally suited for cooking quickly over a grill, stir fried or roasted and served with a light sauce, salad and vegetables. And of course, you can’t get more Canadian than maple glazed BC salmon on a cedar plank served with a Bloody Caesar to drink!
Tooloulou's
Tooloulou's
Louisiana is the largest USA producer of blue crab which is a popular ingredient in Creole and Cajun cuisine. Canada is the world’s largest producer of snow crab so what better way to fuse cuisines than to incorporate snow crab into signature Creole & Cajun menu items. Tie in Canadian lobster to our shrimp etouffee and voila! ….. fusion.
Tooloulou’s introduced itself to the downtown Banff dining scene in October 2012. Locally owned and operated as a casual and intimate fifty seat restaurant, Tooloulou’s offers a Cajun Creole inspired flair alongside a touch of Canadian Rocky Mountain infusion.
Canadians have a direct historical link with our southern Louisiana neighbours. Acadians who lived in our Maritime provinces survived a time of persecution when many migrated to Louisiana where they were instrumental in developing the Cajun culture. Chef Steve embraces the opportunity to merge his love of hearty home-style cooking that compliments southern & Louisana favourites side by side with true Canadian character. Following his philosophy that ‘made in house’ is best, menu items, sauces and sides are made from fresh and natural ingredients. Extensive Breakfast Lunch & Dinner menus offer a wide selection of tasty options for every palate. And don’t be shy to sample from over 100 hot sauces available on our Hot Shotz shelf!
Owner/Chef Steve hails from Calgary where he earned his Red Seal in 1981. His love of cooking has kept him in Banff’s kitchens for over forty years.
Catherine came to Banff looking for adventure and fell in love. She has worked in Banff’s restaurant industry as hostess, server, fry cook, manager and owner.
Crabmeat, grilled asparagus, cheddar jack cheeses topped with Hollandaise sauce
Fluffy Belgian waffle topped with a mound of fresh seasonal berries, sliced bananas & housemade berry coulis
Two poached eggs over 1/2 crabmeat & 1/2 spicy shrimp with Canadian back bacon on a toasted English sourdough muffin topped with Hollandaise sauce
Pacific wild smoked salmon, cream cheese, red onion and capers served open face on a toasted plain bagel
Grilled blackened chicken, bacon, tomato, avocado, lettuce, cheddar jack cheeses & Ranch dressing in a flour tortilla wrap
Crabsilutely the best! House made, pan fried served with Fresh Lime Dip
Cajun fried shrimp on grilled baguette with Creole mayonnaise, lettuce & tomatoes
fried soft shell crab on mixed greens with bell peppers, onion, cucumber, tomato & avocado with lemon & house balsamic vinaigrette
Trinity of Creole Jambalaya, Shrimp & Lobster Etouffée & Seafood Sausage Gumbo served over Cajun Dirty Rice
Blackened Snapper, served with fresh mango salsa & seasonal vegetable Substitute Lemon Garlic Butter if Blackened is too spicy
3.0 pounds served with 2 corn cobs, 2 potatoes, Cajun Dirty Rice & sweet cornbread
Jumbo shrimps, scallops, crawfish, onions & mushrooms sautéed in lemon garlic butter on a bed of Cajun Dirty Rice baked in an iron skillet topped
with bordelaise sauce & fresh parmesan cheese with sweet cornbread
We bring a tray of snow crab legs, shrimp in the shell, spicy sausage, corn on the cob, taters and a boiled onion right to your table along with some crab crackers and a roll of paper towels!! Served with a bowl of Cajun Dirty Rice and a basket of Corn Bread & Hushpuppies
Fried green tomatoes & cheesy garlic grits topped with spicy Cajun jumbo shrimp served with seasonal vegetable
Vodka, Gin, Amaretto, Orange Liqueur with Grapefruit, Pineapple & Cassis juices topped with soda
Vodka, Malibou Rum, Blue Curacao, Lime & Pineapple juice topped with Sprite
New Orlean’s original cocktail: Canadian rye, Bourbon, Sugar, Bitters & Absinthe
New Orlean’s Signature Cocktail: White & dark Rums, Passion fruit & Cassis juices, Grenadine
Fresh bananas sauteed in rum butter sauce served over French vanilla ice cream.
Vanilla crepe topped with fresh strawberries, chocolate sauce & whipped cream.
Freshly made waffle balls topped with French vanilla ice cream & warm bacon caramel sauce.
Chef Steve embraces the opportunity to merge his love of hearty home-style cooking that compliments southern & Louisana favourites side by side with true Canadian character.
Following his philosophy that ‘made in house’ is best, menu items, sauces and sides are made from fresh and natural ingredients. Extensive Breakfast Lunch & Dinner menus offer a wide selection of tasty options for every palate. And don’t be shy to sample from over 100 hot sauces available on our Hot Shotz shelf!
In 2012 we worked together to include Tooloulou’s in Banff’s downtown dining scene and it is our pride and privilege to welcome you. Our personal passion for great house cooked meals and good times is on display in our restaurant everyday from the decor to the menu to the cocktails and our dedicated staff work hard to create a special memory for you. We are committed to supporting our peers and partners in the greater Bow Valley area. We are grateful to our steadfast customers for your support and for the opportunity to serve our community and visitors for many years to come!
Chef Steve continues to search out new and develop existing authentic recipes for menu items. Made in house is a daily routine in the prep kitchen where items such as our signature gumbo, etouffee, jambalaya, bisque, soups, sauces, dips and spice combinations are prepared. Pop Up Specials of the Day, Holiday Menus and of course annual Mardi Gras menus are an opportunity to showcase signature items as well as introduce new menu items.
Tooloulou’s continues to evolve in our quest to reduce waste and become more eco friendly. As stewards of Banff National Park, and of the Earth, we recognize the importance of doing our part by continuing to move forward utilizing different tools available to us. Presently Tooloulou’s recycles all cardboard, composts kitchen waste, recycles frying oil, uses biodegradable garbage bags and take out containers, recycles glass and cans, have installed an eco friendly dishwasher and offers paper straws to guests.
Valbella Gourmet Foods, JK Bakery, Pre Pak Meats, City Fish, Nester’s Market, Big Rock Brewery, Grizzly Paw Brewery, Sidestreet Liquor, Rocky Mountain Game Meats.
We are located at 204 Caribou Street, just off the main street of Banff. Parking is available on the street or in the parking arcades located on Bear St.
Make a reservation, call (403) 762 2633 or Book Online
*Reservations for Dinner Only -online reservations need be submitted minimum 24 hours in advance
T: 403 762 2633
E: info@tooloulous.com
Hours:
Open from:
Sun – Sat: 8:00AM – 9:00PM
Open for Dine-In and Take Out
Breakfast: 8:00am – 2:00pm
Lunch: 11:30am – 5:00pm
Dinner: 5:00pm – 9:00pm
Reservations for Dinner only.
Copyright © 2024 Tooloulous | All Rights Reserved | Website by RMV Creative
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