<body><div>ARTICLE BY STARLA GATSONPHOTOGRAPHY BY KELLY MOORE CLARKIn less than a year, Shanna Hopper has transformed Two J’s Tavern and Grill into a welcoming, upscale community gathering space through hands-on leadership, personal recipes, and a commitment to quality and customer connection.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1MB9Nb_19IRDbit00" alt="https://img.particlenews.com/image.php?url=1MB9Nb_19IRDbit00" width="1280" height="1280" ></figure>Stop into Two J’s Tavern and Grill at 2219 Forsythe Avenue on any given afternoon, and you’ll likely see Shanna Hopper floating around the space. Some restaurant owners adopt a hands-off approach, but Hopper prefers to do things differently. She’s involved in every part of the process, jumping in wherever she’s needed.“We open at 11 for lunch, and I usually try to come in around 3:30 or 4:00,” she explains. “When I have to, I jump behind the bar. If I have to get in the kitchen, I get in the kitchen. A lot of times, you’ll see me in the [kitchen] window expo-ing food, making sure things are right, or I’ll walk around talking to the customers.” <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3JxfS4_19IRDbit00" alt="https://img.particlenews.com/image.php?url=3JxfS4_19IRDbit00" width="1280" height="1280" ></figure>Hopper takes on leading Two J’s with such ease and confidence you’d assume she’d been working in the industry her whole life. Surprisingly, though, she’s been at it for less than a year, having begun when Two J’s first opened its doors in July 2025. Of course, Hopper didn’t step into the experience without culinary knowledge. She’s from South Louisiana, where hunting, cooking, and sharing food are central parts of life. “I don’t think there’s anything I haven’t tried,” she says, chuckling. “My dad was an avid hunter and fisher, one of the first alligator hunters in Louisiana. I have done all of the things as far as that goes, and I’ve tried it all.” <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2kahuz_19IRDbit00" alt="https://img.particlenews.com/image.php?url=2kahuz_19IRDbit00" width="960" height="1280" ></figure><figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2rxA3b_19IRDbit00" alt="https://img.particlenews.com/image.php?url=2rxA3b_19IRDbit00" width="853" height="1280" ></figure>It doesn’t hurt that the Grosse Tête native also married a restaurant owner, allowing her to get up close and personal with the industry before diving into it herself. When the current Two J’s location first became available, Hopper’s husband was eager to set up shop there, envisioning something similar to what he already runs. She, however, had different ideas of how to transform the space. “His restaurant has burgers, wings, bar food,” Hopper states before adding, “[It’s] more relaxed. I wanted something a little more upscale. He finally said, ‘You take it.’ I just jumped in feet first and started to implement my ideas, and here we are.” Though getting to bring her ideas to life was exciting, it was also daunting, Hopper says, especially since most of her prior professional experience was in the medical field. Getting settled into a new industry isn’t easy, but Hopper was up to the challenge. Fortunately, she’d picked up quite a few things from watching her husband over the years, though she admits she’s tweaked a few of his processes to suit her better.“I guess I’m a little stubborn in the sense that I like to do things my way,” she says before adding with a laugh, “That’s how you get things done!” <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=06hKon_19IRDbit00" alt="https://img.particlenews.com/image.php?url=06hKon_19IRDbit00" width="2048" height="1365" ></figure>What she didn’t learn from him, Hopper learned on her own. She shared that she spends hours researching techniques, recipes, and industry trends to bring to Two J’s. She wants to put her best foot forward as she offers her business to the community, so she strives to ensure that every aspect of the restaurant, from the food itself to the ambiance, is the best it can be. The pressure is high, Hopper says, as the restaurant industry is notoriously difficult. But that pressure drives her, she declares: “This is my livelihood. Nobody’s going to care about your business as much as you care about it.” So far, Hopper’s dedication to Two J’s Tavern and Grill is paying off. The spot has built a roster of regular customers who come in to order their favorite items again and again. Among those favorites are the muffulettas, burgers, and the spaghetti and meatballs — “[That’s] my recipe,” Hopper says proudly. The Chateau shrimp is also a crowd-pleaser. The dish, fried shrimp in a remoulade sauce, is made with the same recipe used at the now-closed Chateau Restaurant and Lounge on Louisville Avenue. Regulars are also fans of the Italian sausage. Hopper’s husband makes it from scratch, the same way everything else is prepared. <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4QsUzB_19IRDbit00" alt="https://img.particlenews.com/image.php?url=4QsUzB_19IRDbit00" width="853" height="1280" ></figure>Two J’s, open from 11:00 a.m. to 10:00 p.m. Monday through Saturday, also boasts a full bar and an impressive, ever-evolving cocktail menu, including beverages like the refreshing Two J’s Spritz, the Aviation, and the Bourbon Cherry Sour. Whether you stop in for lunch or dinner, you can’t forget dessert. The whiskey cake, another of Shanna’s personal recipes, sells out every week. Served warm with a scoop of ice cream, it’s a sweet and cozy way to punctuate your meal. So far, Hopper says, the feedback she’s received has been mostly positive. She cares deeply about serving delicious food and creating an environment that is both welcoming and posh, so knowing that Two J’s hits both marks is rewarding. “It makes me feel good to know when someone is enjoying themselves,” she says. “When you go to a restaurant and spend money, you want it to be a pleasant experience. That’s what I want [Two J’s] to be. I want it to be pleasant to people because I want them to come back.” Hopper says building relationships with the folks who consistently walk through her doors is her favorite part of the job. A natural social butterfly, Hopper loves the days when she can spend most of her time at Two J’s walking around and chatting with customers. “I don’t meet a stranger,” she remarks. “I just talk, and I like getting to know new people. That’s the fun aspect of owning a restaurant.” <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3LMkey_19IRDbit00" alt="https://img.particlenews.com/image.php?url=3LMkey_19IRDbit00" width="853" height="1280" ></figure>As much as she values her rapport with her regulars, Hopper is eager to see new faces sitting at the Two J’s tables. That’s why she’s kicking advertising efforts into high gear this year. “I never did a big announcement when we opened,” she recalls. “I rolled into it slowly. I didn’t want us to get overwhelmed and not be prepared.”Now that she and her staff — “We have some amazing employees, and we’re fortunate to have them,” she gushes — have gotten their footing, she’s ready to put Two J’s and herself out there, though she’s still adjusting to letting people see the latter.“I’m not one to like the attention on myself,” she says candidly. “This is out of my comfort zone, talking about me.” Uncomfortable as it may be, Hopper maintains that it’s important she continue pushing herself to become more acclimated to speaking about her journey into restaurant ownership, not only to bring in new customers but also to encourage other current or aspiring female business owners. “It’s been a long road, a big struggle to get here, and it’s still not easy,” Hopper says. “[Parts of my story] could be important to women struggling to find their way or who have been through similar things.” Hopper confesses she hasn’t yet figured out how best to share her story with others who may resonate with it. But it’s safe to say that, when she does, she’ll approach it the same way she approaches operating Two J’s: with attention to quality, intention, and genuine care. To many, Two J’s Tavern and Grill is just like any other restaurant: just a place to eat and drink. But to Hopper, it’s more than that. It’s a dedicated third space, she says, an inclusive gathering place designed for people to nurture relationships, make memories, and build trust with each other. That they can do so while eating good food and sipping well-crafted cocktails is merely a bonus. </div></body>

Block Source: bayoulifemag.com

Misinformation

Clickbait

Old or repetitive news

Explicit content

Location not relevant

In less than a year, Shanna Hopper has transformed Two J’s Tavern and Grill into a welcoming, upscale community gathering space through hands-on leadership, personal recipes, and a commitment to quality and customer connection. Stop into Two J’s Tavern and Grill at 2219 Forsythe Avenue on any given afternoon,...

Bayou Eats | Two J’s Tavern & Grill

NewsBreak

In less than a year, Shanna Hopper has transformed Two J’s Tavern and Grill into a welcoming, upscale community gathering space through hands-on leadership

Bayou Eats | Two J’s Tavern & Grill

Comments