[…] the restaurant (which has dropped the Gulf Coast Kitchen from its name) is ready to make some lasting culinary memories for its fiercely devoted regulars and new patrons stepping into the delicious and carefully choreographed Tony Mandola’s experience.
Running the length of the dining room is an outdoor patio with its wrought iron gates and gas lamps that looks plucked from a garden of a famous Big Easy restaurant.
The restaurant’s walls are decorated with the Mandolas collection of family pictures, historical photos, beloved musicians and posters evocative of New Orleans and jazz.
Cold seafood appetizers include Shrimp Cocktail Vincente (tossed with avocado and pico de gallo), ceviche (shrimp and fresh snapper marinated in lime juice) or classic shrimp cocktail.
For hot starters, guests can dig into shrimp and crab quesadillas, fried calamari, crab cakes, crab balls, Cajun popcorn, boudin or a Cajun Chalupa (red beans, roasted peppers, corn, crawfish tails, avocado and pico de gallo on a corn tortilla).
There’s a gumbo pie made from his mother’s gumbo recipe (a dark roux loaded with crabmeat); a traditional margherita; sausage and peppers; Siciliano (kalamata olives, capers, mozzarella and tomato sauce); mother’s meatball pizza; and a red pie with mozzarella, Parmesan, shrimp and slivers of lemon and a sprinkling of tarragon.
The entrees are all Mandola favorites, including a variety of pastas (shrimp and crabmeat spaghetti; linguine with grilled shrimp and tequila lime butter; crawfish ravioli; spaghetti and meatballs), beef and chicken dishes, fish (fried snapper, Champagne sea bass, sole almondine, Gulf red snapper, blackened snapper), and shellfish (fried shrimp and oysters, shrimp scampi, crab au gratin, fried soft shell crabs, broiled scallops). …read more
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