From Lab Coat To Line Cook, They Built A Community Steakhouse One Cut At A Time

A legendary steakhouse doesn’t need hype when the grill speaks for itself. We sit down with Phoebe and Clint Moe of A-Bears to unpack how a small, historic spot in the Nunez community keeps winning hearts: fresh-cut ribeyes every day, a ribeye-based grind that turns hamburger steaks and rice dressing into must-orders, and a consistency you can taste from first bite to last. Taking the reins at 26, they protected the classics, learned from the previous owners, and then layered in smart changes that amplified what regulars loved.We swap stories about the restaurant’s roots—from Chauvin to “Gulous” to A-Bears—and the delicate art of evolving a menu without losing the soul. Clint shares why he refuses pre-cut beef and how that choice anchors quality. We explore weekly specials that start as Sunday musings and become long-term hits, like seafood enchiladas or a deep-fried, bone-in pork chop with bacon white gravy. On the hospitality side, Phoebe walks through turning an underused banquet room into the Blue Room, a cocktail bar that transforms long waits into part of the experience.Drinks get their moment too: a fig martini that’s caught fire, a house “Motini” that’s bright and beachy, and a from-scratch Bloody Mary mix rimmed with their own seasoning. Speaking of seasoning, their house blend leans lower-salt and higher flavor—bottled at the restaurant with plans to expand. We also dig into the power of social media, from Facebook features to TikTok videos that send new guests down Highway 14, plus a friendly clarification: Kaplan address, Nunez pride.If you care about steakhouse craft, small-town hospitality, and how tradition can grow without breaking, this conversation will make you hungry and hopeful. Enjoy the stories, grab the tips, and plan your field trip. If you loved this, subscribe, leave a review, and share it with a friend who needs a great steak recommendation.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube