Born in a small town in southern Louisiana , Randall grew up knowing all about good Cajun cooking. In his pastime, Randall's father would shrimp the bayou's of their hometown, making their dinner menu a true "catch of the day." Randall's mom, a savvy self-taught Cajun cook, could transform even the smallest catch into a veritable feast. Today, Randall is turning out food that would make his mother proud. And don't be surprised to see him leave his post as head chef and make his way to your table for a visit. His openness and sincerity are contagious. Wonderful food aside, you will want to come back to the Landing just to sit and talk with Randall.

While Randall is making sure that your dining experience is memorable, Judy Eagleson, the consummate better half, can be found doing what she does best in the front of the restaurant: lighting up the room with her sparkling, infectious personality. Having learned early in life how to multi-task (how could you not when you are one of six children?), Judy can simultaneously prepare a table for seating, assess which waitperson is drowning, and make you feel like you are the only person in the room. Judy's own Cajun roots (her maiden name is Gauthier) along with her education in nutrition, make her a natural to partner with her husband, a veteran restaurateur.

A Cajun-seafood restaurant where the menu brims with family recipes and the dining room attracts a crowd of regulars, Eagle's Landing serves an enormous spread including shrimp patties, crawfish etouffee, shrimp creole, red beans and rice and beignets, made from Cafe du Monde mix. The menu has lots of hits and a few misses: fried oysters are encased in too much breading, seafood gumbo is sort of bland. The beignets are just the sweet, powdery treat you'd expect but the bread pudding is the true standout dessert.