Restaurants in Mandeville

Sarita's Mexican Grill & Cantina owner Rudi Gomez owes his restaurant’s panoply of authentic fajitas, enchiladas, and tacos to his mother’s time-tested catalog of Mexican specialties. The steam rising from bowls of chicken tortilla soup and sizzling shrimp fajitas caught the eye of WAFB Channel 9's Culinary Corner hosts, who recently invited Rudi into their studios to share some of his recipes and tortilla-tossing techniques. When not evoking desert sunsets with their multicolored arrangements of rice, salsas, and crisp tomatoes, Rudi and his fellow chefs stray across the border to cook up local favorites such as hand-patted burgers and po boys. Signature margaritas entrance taste buds in a medley of flavor infusions, and frothy brews douse the lingering fires of hot salsa. Outdoor tables invite warm-weather lounging with free WiFi and bottles of sour cream to lather on in lieu of sunscreen.

A warm breeze ruffles the bayou grasses that grow beside the Petite Amite River, pointing pontoons and passersby toward a tropical haven lined with glowing tiki torches. Known as Riverfront Tiki Hut, this getaway teems with the scents of house-made sausages and the sounds of bands from ports near and far. Guests devour slow-smoked pork ribs in an air-conditioned interior filled with long marble bars and exposed rafters, pausing to savor sports highlights on a flat-screen TV. Outside on the deck, bartenders pour shots of rum in an island-style hut as guests drink in views of the dock or line up for rides in the restaurant’s bathysphere. On Friday and Saturday evenings, guests can take part in a crayfish boil or grab a bucket of worms to practice for the bar’s next catfish rodeo.

For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.

Brothers Alex and Mark Rechichi always enjoyed constructing hearty, Dagwood-esque sandwiches, but noticed that most of the breads they employed in these edible masterpieces literally crumbled under the pressure of supporting a glorious quantity of healthy meats, veggies, cheeses, and sauces. Naturally, the brothers fell in love when they discovered the sturdy pita, which was both nutritious and versatile. Flatbread in hands, the two brothers founded Extreme Pita in 1997 with a goal of delivering enormous, structurally sound sandwiches to the masses. Since then, the eatery has spawned franchises throughout the U.S. and Canada, where customers can enjoy a variety of pita-based creations ranging from made-to-order wraps to pizza-style flat bakes to jalapeño cheddar chips. Extreme Pita's locations put an emphasis on reducing their carbon footprint by implementing an array of green practices, such as recycling and reusing, using energy-efficient light bulbs, and warming pitas with the sighs of a dragon.

As the sun dips below Jones Creek Cafe’s wood-slatted roof, the scent of frying catfish and hush puppies wafts across the patio, momentarily distracting guests from the evening’s live music. Inside, the glow of a half-dozen TVs illuminates wood-paneled walls laden with New Orleans Saints memorabilia. Though the lively atmosphere is akin to a sports bar, Jones Creek Cafe strives to surpass traditional bar fare: Chefs stuff potatoes with shrimp and crab and drizzle grilled fish with white-wine sauce. Additionally, at the oyster bar, servers dole out fresh Louisiana oysters and tiny statues of Venus on the half shell.

A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.