Cajun Foodies

Regarding “Putting Down the Ritz” (by Ruth Reichl, June 12), it seems unfair and unobjective to write off Cajun food as “passe.”

Currently employed as a waiter and sometime manager at an enduring Cajun restaurant, Orleans, in West Los Angeles, I can tell you there is a substantial audience for fine and distinctive Cajun food. People love Orleans’ cuisine--still.

The continued success of a fine Italian restaurant does not show their cuisine to be “passe.” Distinctive food, no matter what the ethnic origin, will always have an audience.

RONALD L. WALLACE

Orleans restaurant