New Iberia Kitchen — Restaurant in Luray

Writing this as a restaurant owner in the DMV, so there are things about this industry I just know..... Keep that in mind. Also, my customers have a very picky palette. I serve nothing but homemade everything. Nothing out of a can.

We ventured in this establishment on Wednesday as it seemed most other places were closed and we were hungry. Failing to take heed to someone else's review of the area and pack a lunch. A local recommended this place so we went.

First red flag... There was only one person servicing the entire dining room, serving as hostess, order taker and server. There were 5 people in the kitchen which included the owner. That had me confused. She was working her behind off, I just couldn't understand why no one could bring the food out to the table. Still scratching my head. In all sincerity the owner should always make an appearance, it gives a personal touch.

We ordered an appetizer, I asked what was a good one so she said Chicken Livers, me thinking OK that should be enough for the both of us. Boy were my feelings hurt. She neglected to say they take like 4 livers in cut them in tiny pieces. Chicken Livers cost .82 lb you get a 5 lb tub from Restaurant Depot for less than $5. You charge $10 for not even a half a pound. How much profit are you trying to make?

Ordered entree's, now I must admit the Fried Chicken was outstanding, the Collard Greens came out of a can, Glory Brand Greens to be exact. Disgusting. If you know then you know. Why not just cook fresh collards which cost between $15-$18 a case which is 24 bunches. They would taste a whole heck of a lot better and be more healthier. You can also freeze them so there is no waste.

Gumbo, where was the chicken and sausage? There were only 3 thinly sliced pieces of sausage and no chicken. Gumbo does not contain beans at all, yet this was more reminiscent of Red Beans and Rice from Popeye's and why would anyone think to put Deviled Eggs in the Gumbo to float. I am not going to even discuss the potato salad...Was that German Potato Salad?

And to add insult to injury you add an 18% service fee to help defray the cost of the employees. As an owner I just never want to do that to my customers, I understand why, but I also understand why NOT. In addition to the service fee, I did feel compelled to leave a tip for the FOH person at 18% of the total check. You also want repeat business, but in your area that i'snt really what you bank on. It's tourism.

All reviews will not be glorious, so take what is written and make adjustment, that is how to survive. And yes I am the woman that left you a...

Stumbled upon this culinary oasis while meandering through the Shenandoah mountain region, and wow—what a pleasant surprise! The chicken flautas? Absolute showstoppers. The Plantanos (fried plantains), delicious. The Boudin ball? It was okay. But everything else? chef’s kiss.

Pro tip: Don’t skip the Quinoa Salata (tri-color quinoa, cucumber, tomato, feta, red onion vinaigrette). It’s like a fresh garden party in your mouth. And if you’re lucky enough to be there on someone’s birthday, you might score a free Ube bread pudding—delicious! Not an intense Ube flavor, but still a sweet, satisfying finale that’ll make your taste buds do a little happy dance.

The vibe is pure small-town magic—dining in the heart of rural hospitality. Service? Warm and welcoming. Ambiance? Charming enough to make you forget you’re basically in the middle of nowhere.

Would I drive back through the countryside just to eat here again? Absolutely. New Iberia Kitchen, you’ve officially stolen a piece of my foodie heart.

Bon appétit, fellow wandering...

I love this place. A few different people had recommended it and I finally got there Tuesday night. The ambiance is so relaxing almost like being in someone’s very chill living room (in a really good way—O actually was bummed when the meal was over and wanted to hang out more). The bar area is good for that too. The food was delicious. Lots of great options. I had the quinoa salata with chicken and the dressing was so good. I left not a scrap in my bowl. My dinner partner had the redfish with brussel sprouts and sweet potatoes and it was perfection—I’ve course I had to try it. Dinner partner 2 had the gumbo which looked divine! They took half home for next days lunch. I was impressed with the wine options and cocktails. Fresh local cider was the best I’ve ever had and if I wasn’t driving I would have tried the special cider spritzer. I can’t wait to go back and try the catfish po boy and the sat. late night burgers and wings! Well done all around. Sperryville is very lucky to...