Shreveport diners blend Louisiana flavors with Texas border influence.
These establishments have perfected their recipes through decades of serving oil workers, riverboat visitors, and locals seeking authentic North Louisiana specialties.
These five diners offer distinctive combinations of classic breakfast fare and regional Cajun-influenced dishes.
Oil Patch Morning
Operating since 1952, this diner specializes in roughneck portions.
Their “Derrick Special” includes house-made boudin patties, three eggs, and biscuits with crawfish gravy.
The kitchen produces fresh beignets throughout service.
Their signature “Roughneck Plate” features thick-cut Ruston peach-smoked bacon and cheese grits with andouille.
The coffee includes chicory blend options.
Red River Table
Established in 1961, this spot focuses on riverside traditions.
Their “Riverboat Breakfast” combines house-made hot links, eggs any style, and pain perdu with cane syrup.
The kitchen prepares fresh mayhaw jelly daily.
Their famous “Captain’s Skillet” includes gulf shrimp, grits, and local peppers.
The house-made hot sauce combines Cajun and Texas influences.
Barksdale Morning
Founded in 1957, this establishment emphasizes military portions.
Their “Bomber’s Breakfast” features house-made crawfish cakes, eggs, and buttermilk biscuits with tasso gravy.
The kitchen produces traditional praline rolls daily.
Their signature “Squadron Hash” combines andouille sausage, potatoes, and trinity vegetables.
The seasonal specials incorporate Louisiana strawberries.
Highland Table
Operating since 1954, this spot serves neighborhood traditions.
Their “Highland Special” includes house-made boudin noir, eggs benedict, and hollandaise with Creole seasoning.
The kitchen makes fresh cornbread hourly.
Their “Kings Highway” features local sausage and sweet potato hash with Cajun spices.
The French toast uses bread from local Vietnamese bakeries.
Line Avenue Diner
Established in 1963, this diner specializes in fusion comfort.
Their “Cross Border Special” features house-made jalapeno cornbread, eggs, and smothered potatoes with trinity seasoning.
The kitchen produces traditional bread pudding throughout service.
Their “Louisiana Trail Omelet” combines three local cheeses and crawfish tails.
The signature breakfast burrito includes house-made remoulade sauce. Their grits come from small-batch mills in Louisiana.
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