By A.J. KING

ajk012@latch.edu

 

Tucked away a few blocks from campus, a bright cerulean blue house sits on the corner of the street.

The screen door bangs closed behind when you enter the Blue Light Cage, located on 902 Arlington St.

The warmth of home-cooked meals bathes your skin as you enter from the chilly winter air.

It smells just like when your mom has finished cooking cornbread in the oven.

For the uninitiated customer, the first thing to do is mosey up to the low counter and write down your order on a white notepad. The menu is small, but in this case, quality trumps quantity.

Fried or baked chicken, smothered steak and pork chops are all daily staples, as are rice, corn, mashed potatoes and yams. Every day of the week brings a different dish to the menu.

Whatever you choose, you will lick your fingers clean, napkin forgotten.

Your food is ready in the time it takes you to find a place to sit, because from noon to 2 p.m. on weekdays (the only time the Blue Light Cage is open) the booths filling the one-room dining space are packed with locals.

Your plate arrives filled with sides and no room to put the complimentary hot-water cornbread, but there is definitely room in your stomach. 

The fried chicken is golden, crisp and juicy, and you can taste the bacon and sugar flavoring in the black-eyed peas.

Mashed potatoes and gravy with cornbread dressing round off the meal.

The experience is much like Thanksgiving when you have had your fill of feasting and can sit back and visit with family.

Nina Venzant, supervisor and head cook, has been working at the Blue Light Cage for 10 years and said many customers like the family atmosphere of the Cage.

The staff gives a personal touch by sitting and talking with their patrons.

The clientele include students from Tech and Grambling, business people, Green Clinic workers and out-of-towners from east and west of Ruston.

The customers relish the rest of the food as well.

“Young, old; people come back from three years ago. Everyone comes,” Venzant said.

Alumni from Tech and Grambling return with their children, and grandmothers come in with their grandchildren.

If you want to come and go, takeout is also available. But if you dine in, you will be treated to heartfelt poetry decorating the walls and jazz music as you eat.

You may even see Beverly Garner, the assistant cook for five years, dancing around as she peels vegetables, her favorite part of her job.

“We have fun here,” Garner said. “I love my job, and we love our customers.”