The Frozen Pirogue, a partnership/venture capitalizing on the synergy of neighboring BeauxJax Crafthouse and Bayou Axe Co., is part of downtown Bossier’s up-and-coming entertainment district. Diners can have dinner and then carry their frozen daiquiris next door to throw some axes.

The decor has a subdued Cajun theme, and the menu reflects that theme as well as some familiar mainline southern comfort food dishes like chicken and rice or slow cooked pork on grits. These two did not “wow” me, but they were both pretty good. There are also several sandwiches on the menu — we found the muffuletta quite tasty.

For those looking to have drinks and appetizers, numerous tempting shareable items will be familiar to anyone growing up in the South— spinach dip in a bread bowl, marinated crab claws, shrimp cocktail, among others.

The salads will also ring familiar notes—Caesar, iceberg wedge and farmhouse spinach. I tried the spinach, and it really took me back (in a good way!). Those who know me know I almost never order a salad as my main course, but this one really hit the spot. The bacon, red onion, tomato, and boiled egg served with sweet hot bacon dressing was both beautiful and satisfying—a treat for the eyes and the palate. Shrimp and chicken can be added to any salad.

The soups have been highlights of our visits. The crab and corn bisque is a little piquant without overpowering the lump crabmeat. And I really enjoyed my cup of the chicken and sausage gumbo which had nice, dark roux and wasn’t overwhelmed by thyme as many are.

However, the main focus of The Frozen Pirogue is oysters. I have tried them several ways. You can get raw oysters on the half shell or in an easy-to-share appetizer of oyster shooters, small Bloody Marys with raw oysters in them. Or you can get grilled or baked oysters several different ways—some of them very non-traditional. A friend and I each did a sampler and tried them all.

Our favorite grilled variety was the garlic parmesan, the closest to the ones I love from Drago’s in New Orleans, though not quite the same. The Oysters 318, made with Great Raft 318 Golden Ale rendered those a bit moist (though with a good flavor), and the BBQ Buttered Oysters, which I wanted to love, had an overpowering Worcestershire flavor.

Our favorite baked variety was the spinach and bacon stuffed oysters. As a twist on Oysters Rockefeller, they were very tasty. A close second, which I wasn’t sure I’d like, was the Oysters Benedict, made with ham, hollandaise, and parmesan.

There is room for growth, of course. On each visit, the printed daiquiri menu seems to be missing some items and adding others. This is not a bad thing necessarily, but it was a bit disappointing on our first visit to be told several times, “Oh, we don’t have that anymore.” Perhaps some effort should be made to efface the discontinued items on the menu.

I would also like to see a bit more training of wait staff. On our first visit, our well-intentioned server floundered a bit with knowing what was available and how things were made. On our second visit, another server was unfamiliar with how happy hour worked, which seemed odd (Monday through Thursday only). Both, however, were friendly, and our second server went out of her way to help me find a daiquiri I liked, bringing a few tastes to the table.

Overall, The Frozen Pirogue is a welcome addition to the nightlife in the Bossier Entertainment District. If you are looking for reasonable-priced food and convivial beverages in a congenial atmosphere—or for dinner and a little axe-throwing—give them a try.

The Frozen Pirogue, 515 Barksdale Blvd., Bossier City

Hours: 4 p.m.-10 p.m. Monday-Thursday; 11 a.m.-10 p.m. Saturday- Sunday