Did something shady go down between Jack's and ex-kitchen tenant Yats? After a spoonful of spicy corn maque choux, our tongue throbbing like a hammered thumb on Cartoon Network, we stopped caring. The new kitchen in the scuffed-up, fusty-smelling Potrero Flats bar calls itself Tasty's Creole and Cajun ― owner Joey Persie says he cooked a dozen years under a Cajun roux master in Florida. Technically a side dish, Persie's maque choux (southern Louisiana corn stew) eats like a soup. It's a sweet-spicy agglomeration of frozen kernels, green bells, and tomato in a matrix of condensed milk and cream, with enough black pepper to numb you down for oral surgery. The remedy? The coldest bottle of beer the bartender can fish out of the cooler.
Tasty's Creole and Cajun Kitchen at Jack's Club 2545 24th St. (at Utah), 647-1880