SweetDs Bakery - (Near Natchitoches, LA)

Gina Delaney First time at the The Greyhound, we were passing through Covington around dinnertime, looking at restaurants in the area. The menu offered a wide variety of options, so we decided to give it a go. Everything was delicious! The service was amazing. The manager? checked on us a couple times asking how was everything and if he could get us anything. We got the Deconstructed Sicilian Stuffed Artichoke for starters. For Entrees, Me and my son got the Italian pizza, my husband got the Doner Kebab. Everything was so delicious!!! Well be back! Oh, the cocktails were excellent too!

rick zahn Perfect local eatery! We ate here 2 of the 4 days we stayed in the area. Both times we came in, we could see the local folks enjoying their meal and friends, and atmosphere. We were made to feel like family too. We had shrimp and crawfish boils, étouffée, stuffed crab, and soft shell crab and it was all so good. It was southern comfort food, local good food, small business, great atmosphere. I get a little aggravated at northern people saying their crawfish/shrimp/crab were not done because they couldnt dissect it and eat it as fast as the local folk. Peeling and eating the shelled food takes practice. If they never did it and cant its operator error, not the crustaceans or restaurants fault, LOL. As a northerner we had to get lessons ourselves and we are still C+ peelers.....I would recommend this local business. If it takes some time to get in - its because they are a really good place to eat. Give them a try, you wont regret if you have the right attitude.

Andrea Dwyer Hands down the best BBQ plate lunches.

Terry Patterson Great place, with an excellent family friendly atmosphere. The crawfish are A-1 as well for a really cheap price.

Marlene M. Herrera-Kotinsky I had the great honor of meeting Chef John Folse at a Garden & Gun event at The Gasparilla Inn & Beach Club in Florida. The man has a fantastic personality and is full of energy. Loved learning how to make 4 of his recipes (all Delish!) and lots of cooking techniques. Looking forward to visiting his restaurants and White Oak Plantation. Keep on "Stirrin It Up" Chef!

Bruce Morton Service was friendly. The food was great. I had the muffuletta and gumbo and it was delicious. The view of the airfield is unique and interesting. Classic atmosphere.