Lea’s Lunch House

Review by: Bob Carriker

Lea’s (pronounced Lee’s) has earned legendary status for sweet pies and “dough baked” hams.

Directions & Hours

1810 U.S. Highway 71, Lecompte, LA , (Get Directions)

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  • Sunday -
  • MondayClosed
  • Tuesday -
  • Wednesday -
  • Thursday -
  • Friday -
  • Saturday -

What To Eat

Coconut Pie

DISH
Ham Sandwich

DISH
Pecan Pie

DISH
Baked Ham

DISH
Iced Tea

DISH
Blueberry Pie

DISH
Chocolate Pie

DISH

Lea’s Lunch House Recipes

Discuss

What do you think of Lea’s Lunch House?

One Response to “Lea’s Lunch House”

Bob Carriker

November 26th, 2010

Lea’s (pronounced Lee’s) is a true Southern classic. Alternately known as “Lea’s Lunch House” or just “Lea’s Pies,” they are renowned for their pies—of course—and their “dough baked” hams. Baking the hams in dough adds to their succulance and the salty and sweet meat they cut off the bones makes its way into various dishes at the lunch house. With a definative coffe-shop appeal, Lea’s is the type of community hang-out such that one table even commemorates the spot where a local couple became engaged.

The ham sandwich, in particular, is a standout and folks are known to pack them back arcoss the state (even though they don’t seem like an item that would travel very well). The cut of ham between the buns is liable to change from visit to visit ( chopped, sliced, chunked, or any combo of the three). No matter how they cut it, the meat is tender and flavorful : complimented with just enough mayo, chopped lettuce, tomato, and a pickle.

The pies, all made on the premises by Lea’s special bakers, harken back to a time when simplicity and hand-made goodness were taken for granted. Central Louisiana produces its fair share of pecans, so it is no surprise that the sweetly sweet and expertly crafted pecan pie stands as their most popular seller. However, when I asked the young lady behind the counter which pie she’d recommend if I could only eat one, she unflinchingly suggested the coconut. Good advice. Stacked with nearly four inches of the lightest merangue I’ve ever eaten, the pie’s filling is a smooth and rich pudding-like concoction of coconutty goodness. An otherwise good pie can be done in by a dry crust, but Lea’s flaky pastry is a perfect compliment.

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