With the amount of fresh and boiled seafood required to meet the needs of their catering requests, dine in and carryout orders, and deli shoppers, it would take two Randy Montalbanos to properly run Randy Montalbano's Seafood & Catering. Luckily, that's exactly what they've got. The restaurant was built on the collaboration between Randy Montalbano, Sr. and his son, Randy Montalbano, Jr., as the crown jewel of the family's three generations in the food-service industry. Above the checkerboard floors of the eatery, display cases show off fresh shrimp, crab, and fish. Patrons can snag live seafood to cook at home, order boiled crab and shrimp to dine in or tote in tidy to-go lunch boxes, or order large platters to cater a football tailgate or a Little Mermaid-watching party.
Rather than sticking to one type of cuisine, the chefs of Restaurant IPO delight palates with surprising pairings of southern Louisiana and international flavors. Inventive renditions of familiar regional favorites include southern-style egg rolls, with fillings of pulled pork and smoked gouda cheese grits, and blackened tuna, which arrives alongside a serving of housemade kimchi and mashed sweet potatoes tinged with ginger.
Guests enjoy the cuisine and muddled cocktails amid the eatery's rustic, yet somewhat industrial, decor, which features dangling Edison bulbs, and shabby-chic brick walls suspended between exposed wood beams. The dining room also features, "handmade cypress furniture designed and built by a local artisan," according to 225 magazine.
A menagerie of tiger portraits and figurines stand guard over TigerBait Grill's dining room to welcome LSU faithful as they enjoy a spread of southern comfort cuisine and Mediterranean dishes. In addition to philly cheesesteaks and burgers, the menu features classic fried-oyster and catfish po' boys as well as an international version of the southern sandwich stuffed with gyro meat and toasted over an Olympic torch. Cooks skewer shrimp, chicken, and kefta meat onto kabobs and load plates with other Greek and Lebanese dishes, such as chicken shawarma. TigerBait Grill can dish out meals in the cat-covered dining room and at outdoor tables or wrap up entrees for carry-out orders.
Friends and business partners Nick and Chef Lin share a wealth of restaurant experience across a range of different cooking styles, bringing together dim sum, sushi, teppanyaki, and Western cuisine under one roof at their latest venture⎯Teppanyaki Hibachi Grill. Diners at the hibachi buffet peruse a tempting lineup of fresh seafood, meats, and vegetables before delivering their choice to a professional chef for cooking, while freshly carved morsels of salmon and eel tempt seafood lovers at the sushi and sashimi station. Plates of dim sum introduce tastebuds to traditional Cantonese snacks, while bubbling chocolate fountains hint at the United States' wealth of underground milk chocolate deposits.
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.
Quarters Restaurant is a Southern-style restaurant and gaming mecca where kids and adults alike can enjoy bowling, billiards, arcade favorites, and even laser tag. Quarters Restaurant?s diverse selection of Southern-inspired food includes burgers, paninis, and appetizers, plus a new chef market special dish created fresh every Friday. After intense bouts of button mashing, let fingers massage a soft, warm blackened-shrimp panini, or take a break from screaming at gutter-loving bowling balls by occupying mouths with one or three styles of boneless wings.