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Date: 4/12/2021
HOLYOKE – Springdale Cajun Diner on 827 Main St. opened in September of 2020. Owned and operated by chefs Araceli Lopez Rivera and Barbara Wells, they are taking a fresh approach to Louisiana cuisine of Cajun Creole, from po’ boy sandwiches to jambalaya, Étouffée’s, seafood, ribeyes, catfish and the fan favorite “Clair’s Kickin’ Cajun Pasta” made by Chef Wells.
"It's all about the flavor. Different flavors that you wouldn't necessarily think of," Wells told Reminder Publishing. "The biggest misconception when people hear Cajun and Creole they think of spicy and hot. I'm trying to switch that around to where it's all about the flavors and herbs, so I would like to alleviate that misconception. When you come to our restaurant, you get flavor – you don't get heat unless you ask for it."
Previously called Springdale Lunch, the restaurant has been a Holyoke landmark since the 1940's. Rivera explained that the restaurant used to be in a garage. Their current building owner Dick Blanchard from Blanchard Realty recalled when a woman named Mrs. O'Conner who lived in the neighborhood asked his father if she could sell pies out of the back room of what was a filling station in 1958. The back room was then converted into a diner called Oakie's Snack Bar.
Rivera bought Springdale Lunch from previous owner Becki Guerrin in November of 2019. Guerrin retired after being in the location for 27 years.
"I chose to purchase this location because I live right up the street and I walk my dogs by here everyday, so why not work where I live," Rivera responded.
Rivera has been in the food and restaurant business since 1994; working at Friendly's for 13 years, 21 years at Chef Wayne's Big Mamou and a brief stint at Hampshire College in the Dining Department. Wells worked at Sodexo, Chateau Provost, Rigali's Breakfast & Lunch, Chef Wayne's Big Mamou where she was the kitchen manager for five years and the Hampden County Sheriff's Department as a kitchen steward.
"I was supposed to enter another business venture with someone else and that didn't work out. I wasn't able to create and cook in the sheriff's department. Culinary is my background and it's my love, said Wells. "I chose to leave the sheriff's department and join this business venture with Araceli and decided to do Cajun in September of 2020."
Post pandemic, Rivera said breakfast and lunch at the restaurant wasn't doing so well. She decided to partner up with Wells and do Cajun.
"We liked the product and how happy it made our customers. People love Cajun food, they love good cooking and it's challenging enough to keep us interested in doing it," said Rivera.
Springdale Cajun is primarily take-out with limited in-house seating for ten people with mask required. Rivera said they are new and still in the pandemic so they are playing with what they know sells right now, but still keep in the Cajun Creole family.
"It has been challenging. We are struggling, but we're able to come in and open our doors. We find ourselves fortunate to be able to do that," Rivera happily said. "We are very humble by all of the positive feedback we've gotten from the community."
Wells added, "The goal is to provide a great food experience where you could either come in and get your food to go or sit outside in the warmer months and enjoy your meal or take it across the street to the park. Overall, good food, good value and a very relaxed environment."
Springdale Cajun Diner is currently open on Mondays from 11 a.m.- 4 p.m., Tuesdays and Wednesdays from 11 a.m.- 6 p.m., Thursdays and Fridays from 11 a.m.- 8 p.m. and Saturdays from 12 p.m.- 8 p.m. Visit their website at springdalecajundiner.com and on facebook.com/springdalelunch where they post their specials.