Unearth The Voyage
Some restaurants win hearts quietly, then never let go. Mike’s Place in Conway blends bold Cajun flavors with a relaxed, New Orleans inspired ambiance that lingers long after the last bite.
The menu reads like a greatest hits album for seafood, steaks, and wood fired pizzas, all delivered with polish and warmth. Curiosity turns into loyalty here, one sizzling skillet and buttery sauce at a time.
Signature Crawfish Étouffée
Silky roux anchors this crawfish étouffée, delivering deep, toasty notes that unfold with each spoonful. Plump crawfish tails soak up a peppery, garlicky gravy that clings to rice without drowning it.
The finish lands buttery and confident, with a hush of spice trailing behind.
Fresh scallions brighten the top, adding crunch against tender seafood. The portion feels generous, perfect for sharing or guarding like treasure.
Aromas of bell pepper and celery drift up first, signaling classic Cajun foundations handled with respect.
Heat builds slow rather than loud, keeping flavor upfront and the palate eager. A wedge of lemon on the side wakes everything up with a quick squeeze.
It tastes like comfort and celebration sitting side by side, steady and memorable from first bite to last.
Blackened Redfish with Lemon Butter
Blackened redfish arrives with a smoky, paprika tinted crust that crackles against juicy flakes. Lemon butter slides into the crevices, mellowing the spice while amplifying the fish’s sweetness.
Each forkful delivers contrast, bold char yielding to delicate, ocean clean flesh.
The plate often lands with rice and a crisp vegetable, giving balance without distraction. A squeeze of citrus adds sparkle and keeps the spices lively rather than heavy.
The seasoning leans vibrant, not scorching, so the fish’s personality stays front and center.
That blackened edge whispers of cast iron and patience, the hallmark of careful technique. Pepper perfumes the air while butter pools gently along the rim.
It feels both rustic and refined, the kind of dish that sticks in memory and sets expectations for everything after.
Oysters on the Half Shell
Briny oysters nestle on crushed ice, catching light along their ridged shells. Each slurp tastes like a clean tide rolling in, cool and mineral bright.
A crack of black pepper or dash of hot sauce nudges the flavor without stealing the show.
Lemon wedges stand by for a quick lift, and a classic mignonette adds elegant acidity. Cocktail sauce brings nostalgic heat, thick and slightly sweet.
The tray lands with confidence, trimmed and chilled, a quiet promise of freshness kept.
Texture runs silky with a pleasing snap, never mushy or dull. The finish lingers crisp, leaving lips salted and satisfied.
Simple, honest, and meticulously prepared, these oysters turn a table into a tiny coastal holiday right in downtown Conway.
Cajun Shrimp and Grits
Here, shrimp and grits wear Cajun swagger without losing Southern grace. The grits run creamy and plush, carrying butter like a whisper.
Shrimp arrive snappy and seasoned, kissed by paprika and cayenne, then glossed in a smoky pan sauce.
Andouille threads through the bowl, adding savory depth and a touch of heat. Scallions bring freshness that lifts every bite.
The texture plays rich against bright, never heavy, never flat, a tightrope of comfort and energy.
Spoon to bowl, flavors mingle and settle, inviting slow, contented eating. A final shake of spice on top looks pretty and tastes purposeful.
It is the dish that quiets chatter for a minute, then starts new conversation about second visits.
Wood Fired Margherita Pizza
The wood fired oven stamps this Margherita with blistered edges and smoky perfume. Tomato sauce tastes bright and clean, leaning sweet without losing acidity.
Fresh mozzarella melts into gentle puddles, meeting basil’s herbal pop in perfect rhythm.
The crust carries chew and crunch, a happy marriage of airiness and structure. Slice tips fold without drooping, a sign of balance and heat control.
Olive oil glints across the surface, catching light like small sparks.
Each bite feels focused, celebrating fundamentals rather than frills. The char lingers just long enough to keep interest high.
It is a reliable palate reset between richer Cajun plates, and a quiet showcase of the kitchen’s precision.
Seafood Gumbo Bowl
A dark, glossy roux anchors this gumbo, sending toasted aromas before the spoon hits. Shrimp and crab mingle with okra, thickening the broth and adding earthiness.
Rice sits underneath like a steady dock, catching every drop of savory depth.
Bay leaves, thyme, and a careful spice blend keep layers unfolding slowly. The broth tastes soulful and balanced, never muddy, never rushed.
Each sip warms from the inside out, building comfort in measured steps.
A dash of hot sauce sharpens the edges without overwhelming the base. Crumbled crackers add playful crunch for contrast.
It reads like a love letter to Louisiana tradition, translated fluently on a Conway table.
Prime Ribeye with Cajun Butter
This ribeye arrives blushing pink with proud grill marks and a sizzling halo. Cajun butter melts over the crust, slipping into crevices and basting each slice.
Pepper and paprika dance with beefy richness, creating a satisfying, lingering finish.
The steak cuts clean, juices pooling softly along the plate’s edge. Sides stay classic, letting the meat lead with authority.
It is the kind of entree that quiets a table and resets a mood.
Salt is measured, smoke stays present, and the fat cap renders beautifully. Every bite delivers chew, flavor, and warmth in equal measure.
A final swipe through seasoned butter locks in the memory long after the last forkful.
Creole Pasta Jambalaya
Jambalaya flavors jump lanes into pasta, and the result feels playful and bold. Andouille brings smoky depth while shrimp and chicken round out the party.
The Creole tomato sauce rides spicy and bright, clinging to noodles with happy persistence.
Peppers and onions add color and crunch, keeping texture lively from start to finish. Heat builds confidently but never bullies the palate.
It is hearty without turning heavy, a weeknight crowd pleaser with festival energy.
Each fork twist collects meat, sauce, and vegetables in satisfying measure. A sprinkle of parsley and parmesan offers green freshness and nutty lift.
The bowl empties faster than expected, and the craving returns sooner than planned.
Fried Catfish Platter
Golden cornmeal crust snaps clean, revealing tender catfish that tastes sweet and mild. The fry stays light, never greasy, leaving fingers crisp rather than slick.
Lemon brightens, tartar cools, and slaw refreshes with crunchy tang.
Fries add salty comfort, perfect for dipping into leftover tartar. The fillets hold shape and moisture, a sign of proper temperature and timing.
It is an Arkansas staple presented with care and just enough flair.
Each bite lands confident and familiar, like a favorite song on the radio. The platter portion satisfies without feeling overboard.
Simple pleasures, well executed, create the kind of loyalty menus are built on.
Crawfish Cornbread Appetizer
Skillet cornbread arrives sizzling, its golden top dotted with crawfish and jalapeños. Cheddar melts into the crumb, giving gooey pockets between bursts of sweet corn.
The edges crisp beautifully, offering a toasty contrast to the soft center.
Butter melts the instant it touches down, carrying a whisper of spice. Jalapeños add warmth rather than bite, keeping flavors friendly and balanced.
A honey drizzle works, but salted butter alone feels perfectly complete.
It is snackable, shareable, and dangerously habit forming. The aroma alone can reroute a table’s plans and spark rapid fork traffic.
A humble Southern staple gets a Cajun wink, and the result feels irresistible.
Alligator Bites with Remoulade
Alligator bites arrive crisp and golden, tender inside with a mild, chicken like chew. The batter’s seasoning leans peppery, adding zip without overshadowing the meat.
A squeeze of lemon brightens instantly, leaving the palate curious for the next piece.
Remoulade steps in creamy and tangy, with herbs and a quiet heat. Each dunk delivers crunch meeting cool, a pleasing rhythm that repeats easily.
The portion encourages sharing, though guarding a favorite corner happens fast.
It is a conversation starter and a confidence builder for adventurous eaters. The finish stays clean, not oily, proof of careful frying and fresh oil.
Novelty meets craft here, earning repeat orders long after the first try.
Red Beans and Rice Monday
Red beans and rice show up comforting and dependable, a Monday tradition worth keeping. Beans simmer until creamy while andouille lends smoky backbone and salt.
Rice fluffs underneath, turning the bowl into steady, sustaining fare.
Green onions lift the top with crisp freshness and color. Seasoning leans savory with just enough heat to keep interest.
It is the uncomplicated plate that brings calm to busy weeks and rainy afternoons.
A dash of hot sauce personalizes things quickly. Cornbread on the side makes a fine companion for sopping and scooping.
The bowl empties quietly, leaving full hearts and steady energy for whatever comes next.
Bananas Foster Bread Pudding
This dessert blends New Orleans drama with Southern comfort in one warm dish. Bread pudding arrives custardy and soft, edges slightly caramelized from the pan.
Caramelized bananas tumble over the top, glistening in rum kissed sauce.
Vanilla ice cream melts slowly, sending rivers of cream across the pudding’s nooks. Cinnamon and brown sugar weave through every bite, cozy and nostalgic.
A final flourish of powdered sugar makes the plate glow under low light.
The spoon sinks easily, lifting perfect layers of sauce and sponge. Each bite lingers buttery and spiced, indulgent without feeling cloying.
It feels celebratory, the sweet exclamation point on a meal built for savoring.
Classic Hurricane Cocktail
The Hurricane pours bright and playful, a tropical nod to Bourbon Street spirit. Rum leads with warmth while citrus juices keep the sip lively.
Crushed ice cools everything quickly, encouraging slow sips and relaxed conversation.
Garnishes add color and a hint of aroma before the glass touches lips. Sweetness stays in check, allowing the rum’s personality to shine through.
It matches the room’s laid back energy with easy charm and confidence.
As the ice melts, flavors soften and stretch, inviting an encore. It pairs nicely with spicy plates, cooling heat without muting flavor.
The cocktail feels like a postcard from New Orleans, mailed straight to Front Street.
Upscale New Orleans Ambiance
Inside, the room glows amber, with wrought iron accents and framed nostalgia. Tables feel close enough for connection yet spaced for comfort.
The music leans jazzy, setting an easy rhythm for conversation and plates.
Servers move with calm assurance, answering questions and guiding choices without fuss. Details feel intentional, from polished glassware to tidy plates leaving the pass.
It reads upscale but never stiff, a welcome mat paired with crisp service.
That New Orleans spirit hums in the background, more feeling than theme. The vibe turns a simple meal into a small occasion.
It is the intangible ingredient that keeps this place lodged in memory.
Practical Details to Know
Find Mike’s Place at 808 Front St, Conway, a convenient downtown anchor. It is a Cajun restaurant with $$ pricing and a strong local following.
The phone number is +1 501-269-6453, and the website lists current menus and specials.
Hours run Monday, Tuesday, Wednesday, and Thursday 11 AM to 8:30 PM. Friday and Saturday stretch to 9:30 PM, while Sunday closes at 8 PM.
The Google rating hovers at 4.7 stars across thousands of reviews, steady and impressive.
Expect classy seafood, steaks, and wood fired pizza in an upscale, relaxed setting. Reservations can help during peak nights, especially weekends.
Parking and walkability are friendly, making spontaneous visits easy and rewarding.
