From Gastropub Food Trailer to Neighborhood Restaurant

The story of Fat Calf Brasserie

Many Southern restaurants have humble beginnings, and Fat Calf Brasserie in Shreveport, LA is no exception. In our early days as Fat Calf Boucherie, we operated out of a stationary food trailer at Red River Brewing Company and were known for serving locally raised meat. Shortly after opening, we moved the 40-foot trailer inside the brewery, and two years later we rebranded and moved to a brick-and-mortar restaurant in the Highland neighborhood.

Today, Fat Calf Brasserie serves French Southern fare in an intimate, casual setting. We are a small restaurant and seating is limited, so reserve a table now to enjoy happy hour specials, craft cocktails, delicious food, and more.

Reserve a table tonight at our French-inspired restaurant!

Who We Are

Chef Anthony Felan is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area's best restaurants, as well as his childhood memories of working in his grandfather's garden, instilled in him a deep respect for fresh ingredients. His love for Louisiana and his family brought him back home in 2010, where he joined the team of Wine Country Bistro and quickly moved up to Executive Chef. In 2011, Anthony met his future wife, Amanda, when she was hired as a server at Wine Country.

In 2017, Anthony's drive for something of his own and his passion for food led to his first business endeavor. Fat Calf Boucherie started as a stationary food trailer at Red River Brewing Company, serving gastro-pub style fare utilizing locally raised meat. His popular food trailer concept evolved from a 10-item menu parked outside the building to moving inside the brewery and expanding to a full menu. That steppingstone enabled Anthony to finally fulfill his dream to have his own brick and mortar.

In November 2019, he and Amanda, with the help of family and a close friend, opened Fat Calf Brasserie. At Fat Calf Brasserie you can expect the same fresh and slow food concept with a French influence that Chef Anthony has been long known for in Northwest Louisiana.