Tucked into the heart of Natchitoches, Louisiana, sits a little restaurant famous for one crispy, golden treat: the Natchitoches meat pie. People drive for hours just to bite into that flaky crust and savory filling at Lasyone’s Meat Pie Restaurant.
It is more than a meal, it is a taste of Louisiana history baked into every pie. If you love good comfort food and a story to go with it, this spot deserves a stop.
A Landmark On Second Street
Right at 622 2nd Street in downtown Natchitoches, you will find a small Cajun-Creole restaurant that punches way above its size. Locals simply call it Lasyone’s, and it has become a must-stop for anyone rolling through this old river town.
The place is best known as the home of the Natchitoches meat pie, a crescent-shaped hand pie fried until it turns a beautiful golden brown. Visitors describe it as casual and welcoming, the kind of spot where the staff treat you like you have been coming for years.
Folks traveling through often say the detour is worth it. One guest shared driving a full hour out of the way just to taste an authentic Louisiana meat pie, and left saying it was well worth the trip.
Beyond the signature pies, the menu spreads into Southern comfort classics that keep the tables full at lunchtime. Sitting in Louisiana’s oldest permanent European settlement, established back in 1714, this restaurant carries a sense of place you can actually taste.
It is history and hospitality served on one plate.
The Recipe That Started It All
Every great dish has an origin story, and this one begins with a man named James Lasyone back in the 1950s. He spent years tinkering with his meat pie recipe, chasing that perfect balance of crust and filling before finally opening Lasyone’s Meat Pie Kitchen in 1967.
What started as one determined cook’s dream grew into a Louisiana institution. Today the restaurant is run by his daughters, Angela Lasyone and Tina Smith, who carry the family tradition forward with the same care their father put into it.
Chef Angela is often the friendly voice thanking guests personally, glad to hear folks enjoyed a crawfish pie or a bowl of grits. That hands-on touch keeps the family spirit alive decade after decade.
Regulars mention that the filling clearly comes from a time-tested recipe, rich and savory in a way that feels handed down rather than mass-produced. Nearly everything is made from scratch, from prepping to cooking, which explains the mountains of pots and pans the kitchen goes through daily.
Some things are simply worth doing the slow way.
Inside An 1850s Building With A Story
Step through the door and you feel like you have walked into your grandmother’s kitchen, if grandma happened to run a piece of Louisiana history. The building itself dates back to the 1850s and once housed the Phoenix Lodge #38 starting in 1859.
Guests love the small-town cafe feel the moment they arrive. The walls are covered with historical photos and documents stretching back to 1967, turning the whole dining room into a kind of living scrapbook.
One visitor was thrilled to spot a painting by folk artist Clementine Hunter hanging right beside their table. Little touches like that make the room feel more like a museum than a lunch counter.
Because the structure is so old, the layout has its quirks. The single restroom sits down a back hallway past the dishwashing area, and Chef Angela cheerfully explains they simply put it in the only spot they could when the rules changed after 25 years.
Folks describe the space as clean, cozy, and full of local character, even if it is a touch outdated. That worn charm is part of the appeal.
The Golden Meat Pie You Came For
Here is the star of the show, the reason people plan whole road trips around this little restaurant. The Natchitoches meat pie is a crescent-shaped pastry deep-fried until the crust turns golden and flaky, packed with a savory blend of ground beef and pork seasoned just right.
Guests rave that you simply cannot find a better cooked or tastier version anywhere. The outside stays crispy and light while the inside delivers that rich, comforting filling folks keep thinking about long after lunch.
A remoulade dipping sauce comes along for a little extra zing, though many say the pie is so good it hardly needs help. Some visitors describe the texture as crisper than a classic pie, almost its own thing entirely.
A word to the wise from repeat visitors: timing matters. A couple of guests found the crust less impressive near closing and suggested arriving around 11 or noon for that fresh-fried perfection.
Fun bit of history: the recipe likely traces its roots to Spanish empanadas or French Canadian tourtieres, making every bite a little multicultural time capsule.
Crawfish Pie And The Creole Lineup
Not everything here is beef and pork, and plenty of guests come running for the crawfish pie instead. Fans call it outstanding, urging first-timers to split one alongside the classic meat pie so they can taste both worlds.
The menu branches out into a full spread of Louisiana Creole cooking. Red beans and rice with sausage earns some of the loudest praise, with one visitor swearing it was among the best they had ever eaten.
Dirty rice, chicken and sausage gumbo full of hearty chunks, shrimp and grits, and Southern fried catfish all rotate through the kitchen. Certain dishes like chicken and dumplings show up only on specific days, so the offerings stay fresh and seasonal.
Grits here have their own fan club. Chef Angela notes that people call them so good they are downright sinful, and more than one guest agreed they were the best they had tasted.
Then there is the po’boy crowd. The catfish and shrimp po’boys draw compliments for crispy, flavorful frying on fresh bread.
Whatever you order, this is comfort food with deep Louisiana roots.
Sides And Sweets Worth Saving Room For
Do not let the meat pies steal all your attention, because the supporting cast at Lasyone’s can genuinely steal the show. One group declared the fried green beans the single best thing they ate all weekend, with the corn fritters trailing right behind.
Those corn fritters get repeat shoutouts, described simply as sooooo good by more than one delighted guest. The carrot souffle also wins fans who call it delicious and a pleasant surprise.
Hand pies pair nicely with sides like creamed potatoes or fries, a vegetable, and a salad, turning a snack into a full meal. Onion rings and hamburgers catch a lot of longing glances from folks eyeing neighboring tables.
Save a little space for dessert, too. The homemade peach cobbler draws happy reviews, and the strawberry shortcake gets its own quiet following among sweet-toothed regulars.
One tip that pops up often: portions on individual items can run modest, so ordering a side or two rounds things out. Splitting several dishes seems to be the local strategy, letting you sample the fritters, the beans, the pie, and a bit of cobbler all in one visit.
Small-Town Warmth And Friendly Faces
Ask almost anyone who has eaten here what they remember, and the service comes up nearly as often as the food. Guest after guest describes the staff as kind, attentive, and full of genuine small-town personality.
One visitor recalled a server named Helen making their very first stop wonderfully memorable. Others mention that the staff remember faces even after months have passed, the kind of touch that turns a one-time traveler into a loyal fan.
The dining room is small and can feel cozy or even a little cramped when the lunch rush fills every seat. Regulars simply lean into it, saying the tight quarters only add to the friendly, familiar mood.
Even guests who were not wowed by a particular dish took time to praise the sweet ladies running the floor with warmth and charm. That hospitality clearly runs deep in the family-owned tradition.
It suits road-trippers, curious foodies, and anyone chasing an authentic Louisiana experience. A Marine brought a fellow veteran visiting from North Dakota and watched him fall for the place instantly.
When the welcome feels this real, the food tastes even better.
Hours, Prices, And How To Get There
Planning matters here, mostly because this is a lunch spot that keeps daytime hours. The doors open at 7 AM Monday through Saturday, closing at 2 PM on Monday, Tuesday, and Wednesday, and stretching to 3 PM Thursday, Friday, and Saturday.
Sundays it stays closed, so plan ahead.
You will find it at 622 2nd Street in Natchitoches, LA 71457, right in the walkable historic downtown. Give them a call at 318-352-3353 or check lasyones.com for the latest details.
Prices land in a comfortable range, generally around 10 to 20 dollars, which many guests consider very reasonable for the quality. One heads-up from a diner: a 3% fee applies to credit card payments, so a little cash can come in handy.
Seating is limited and the place fills up fast during peak lunch hours, so arriving a touch early helps. There is no outdoor seating, but takeout works well, and they even ship pies for occasions like Christmas.
For the crispiest crust, aim to visit closer to late morning rather than right before closing.
Why The Drive Pays Off
So is one golden meat pie really worth the whole drive? For the many travelers who have made that trip and left grinning, the answer is a happy yes.
The restaurant has earned national spotlight over the years, appearing in publications like Southern Living and The New Yorker, on programs such as Good Morning America, and even landing the title of Best Pie of Louisiana from Food Network. That kind of attention does not happen by accident.
Honesty matters, though, and a few guests have had off days, mentioning dishes that arrived less seasoned or cooler than hoped. Timing your visit for peak hours seems to make all the difference, and even lukewarm reviewers praised the warm, sweet staff.
What keeps people coming back is the whole package: a crispy signature pie, hearty Creole plates, homemade cobbler, and a building steeped in more than 150 years of history.
If you find yourself anywhere near Natchitoches, point the car toward Second Street. Grab a golden meat pie, maybe split some fried green beans, and let this family-run gem show you why it has been a Louisiana favorite since 1967.