Cajun cooking sits at the Louisiana end of Southern food, built on slow-cooked roux, the trinity of onion, celery, and bell pepper, and a heavier hand with seasoning than most Upstate kitchens reach for. That is the tradition The Lost Cajun works in from its spot on North Main in downtown Greenville, a different plate from the barbecue and meat-and-three cooking the area is better known for.
Beyond the dining room, the kitchen handles catering and sends orders out for takeout and delivery, so it covers both a sit-down meal on Main and a larger group eating off-site.