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Crabe avec crabe at Maple Tree Inn in Blue Island features fried soft-shell crabs, delicate lump crabmeat and spiced smoked pecans topped with meuniere butter and served with hand-cut Cajun fries. | Richard A. Chapman~Sun-Times Media
Maple Tree Inn's hickory-smoked spareribs feature 1.25-plus pounds of house-smoked meaty spareribs, dry-rubbed and served with mild or hot barbecue sauce and hand-cut Cajun fries. | Richard A. Chapman~ Sun-Times Media
Maple Tree Inn has crawfish etouffee featuring a half pound of tender crawfish tails smothered in a dark roux with butter, garlic, onions, peppers and white wine served with etouffee risotto or white rice. | Richard A. Chapman~Sun-Times Media
Voodoo Nuts at Maple Tree Inn in Blue Island features roasted cloves of garlic covered with fresh andouille sausage meat. | Richard A. Chapman~Sun-Times Media
As a regular Louisiana visitor and a Cajun and Creole aficionado, it’s difficult not to compare Maple Tree Inn, which bills itself as a Louisiana brasserie, to New Orleans restaurants. Against that standard, the Blue Island restaurant doesn’t always stack up. That doesn’t really matter …
