Festive chain stays popular with swift service and a crowd-pleasing take on Louisiana cookin'.. In Short This lively chain has its own sense of N'awlins elegance and verve. Dark-wood paneling, airy windows and service with panache are company trademarks. The restaurant will charbroil, blacken or panbroil a wide variety of fish,serving most with "dirty" rice. Gumbo is popular, chock-full of okra, crawfish, shrimp and yummy secret spices. The crawfish platter is fried crawfish in an spicy tomato sauce, with a crawfish etouffee in buttery yellow sauce.
Great food - impeccable service.
Like most Pappa's related restaurants, this one has excellent service, on a par with the best. The seafood is great - favorites are any catch of the day Mahi-Mahi, Swordfish, halibut or several other possibilities with any of the great sauces like the Alexander, Yvette, or Crawfish Ettoufe. We almost always get them blackened. Servings are huge and despite being very hungry, I can almost always split an entree with my wife and leave full. Waiters are glad to serve split plates. Desserts are great too.
The downside is the wait - It can be very long and the bar is always overcrowded. Here is the best advice - use call ahead seating! You will love it when you are whisked to a table within 5 minutes while other are being told the wait is about an hour. Parking is sometimes scarce on busy nights.