SLIDELL There’s fresh seafood and lots of tables with a view of the Tchefuncte River at Morton’s Seafood Restaurant.
Assunta’s Italian Restaurant
2631 Highway 190 W., Slidell, (985) 649-9768; www.assuntas.com The frutti di mare is a combination of shrimp, crawfish, oysters, calamari, mussels, clams and bay scallops sauteed with diced tomatoes, olive oil, marinara and garlic. Fried crab cakes are available as an appetizer or entree. Reservations accepted for large parties. Dinner Tue.-Sun. Credit cards and checks. $$
Bear’s Grill & Spirits
550 Gause Blvd., Suite 1, Slidell, (985) 201-8905; www.bearsgrillandspirits.com See Mandeville section for restaurant description.
Bonnie C’s
1768 Front St., Slidell, (985) 288-5061; www.bonniecs.com The family restaurant offers homestyle cooking, barbecue, Italian cuisine, seafood, po-boys and more. Jessica’s jambalaya pasta includes shrimp, chicken and sausage, and Pappy’s grilled liver and onions is smothered in brown gravy. No reservations. Lunch and dinner Mon.-Sat. $
Camellia Cafe
sauce over capellini or fettuccine. Reservations accepted for large parties. Lunch and dinner Tue.-Sat. Credit cards and checks. $$
La Carreta
108 N.W. Railroad Ave., Hammond, (985) 419-9990; www.carretarestaurant.com See Mandeville section for restaurant description.
La Provence
25020 Highway 190, Lacombe, (985) 626-7662; www.laprovencerestaurant.com Slow-roasted duckling is served with grilled plums and rapini, Marcona almonds and fingerling potatoes. Shrimp and mirliton salad is made with roasted heirloom beets, Sylvetta arugula and horseradish. Reservations recommended. Dinner Wed.Sun., brunch Sun. Credit cards. $$$
New Orleans Hamburger & Seafood Co.
6131 W. Park Ave., Houma, (985) 872-5965; www.nohsc.com See Mandeville section for restaurant description.
Middendorf’s
30160 Highway 51 S., Akers, (985) 3866666; www.middendorfsrestaurant.com This casual seafood restaurant is known for its thin-sliced catfish and family-friendly attitude. Barbecued oysters on the half shell are topped with house barbecue sauce. No reservations. Lunch and dinner Wed.Sun. Credit cards. $$
Piccadilly
Woolco Plaza, 6803 W. Park Ave., Houma, (985) 879-4222; www.piccadilly.com See Covington section for restaurant description.
Rotolo’s Pizzeria
207 E. Thomas St., Suite C, Hammond, (985) 419-0007; 1311 St. Charles St., Suite A, Houma, (985) 879-3719; www.rotolos.com The casual Italian franchise focuses on fresh pizza, wings, sandwiches and pasta dishes including its parma rosa, which features blackened shrimp, Italian sausage and penne pasta tossed in creamy tomato
sauce. Reservations accepted for large parties. Lunch and dinner daily. Credit cards. $
Trey Yuen Cuisine Of China
2100 N. Morrison Blvd., Hammond, (985) 345-6789; www.treyyuen.com See Mandeville section for restaurant description.
Voodoo BBQ & Grill
2108 W. Thomas St., Hammond, (985) 345-1131; www.voodoobbq.com Pulled pork is cooked for 14 hours over oak and pecan wood and served with two sides and a piece of garlicbuttered Texas toast. No reservations. Hours vary by location. Credit cards. $
WOW Cafe
1731 Martin Luther King Blvd., Houma, (985) 876-4969; www.wowcafe.com Wings are available in various quantities, and the sampler platter includes 25 wings and five sauces. Reservations accepted for large parties. Hours vary by location. Credit cards. $
525 Highway 190 W. Slidell, (985) 649-6211; www.thecamelliacafe.com See Abita Springs section for restaurant description.
Chef Michael’s Blue Bayou Cafe
1101 E. Howze Beach Road, Slidell, (985) 649-3264; www.bayoucountry.com This lunch and early dinner spot inside the Bayou Country store is vegan-friendly and offers Cajun and Creole specialties such as seafood and sausage gumbo with a dark roux base, creamy sweet corn and crab bisque, grilled wraps and po-boys, jambalaya nachos and daily specials. No reservations. Lunch and early dinner Mon.-Sat. Credit cards. $
Christopher’s On Carey
2228 Carey St., Slidell, (985) 641-4501; www.christophers-oncarey.com The dining room is as elegant as the food presentation and menu, which features Cajun-Creole cuisine including cochon de lait comprising slow-cooked pork served with pineapple-pepper jelly and slaw on slices of chef Susan Spicer’s Wildflour Breads. Reservations recommended. Lunch Tue.-Fri., dinner Wed.-Sat. Credit cards. $$$
Copeland’s Of New Orleans
1337 Gause Blvd., Slidell, (985) 643-0001; www.copelandsofneworleans.com See Covington section for restaurant description.
Ditali’s Pizza
Northshore Square Mall, 150 Northshore Blvd., Slidell, (985) 649-5657; www.ditalis.com More than 25 years ago, Ditali’s began offering Louisianans New York-style pizzas made with fresh, hand-tossed housemade dough cooked in stone ovens. Pizzas are available by the slice or whole pie, and there are calzones, Stromboli, pasta dishes and salads.
IHOP
61101 Airport Road, Slidell, (985) 641-4577; www.ihop.com See Covington section for restaurant description.
K.Y.’S Olde Towne Bicycle Shop 2267 Carey St., Slidell, (985) 641-1911; www.kysoldetowne.com The casual-dining restaurant focuses on fresh Louisiana seafood, burgers, po-boys and pasta dishes. K.Y.’s Traditional hamburger features a hand-pressed beef patty served dressed on a sesame bun with fries. No reservations. Lunch and dinner daily. Credit cards. $$
McAlister’s Deli
796 I-10 Service Road, Suite 150, Slidell, (985) 641-2511; www.mcalistersdeli.com See Covington section for restaurant description.
Michael’s Restaurant & Lounge
4820 Pontchartrain Drive, Slidell, 985-649-8055; www.facebook.com/ michaelsrestaurantslidell The vibe is decidedly upscale at this airy, high-ceilinged spot, which boasts optical illusion art known as trompe l’oeil and waterfront views. Caribbean grilled black drum with honey-butter shrimp and pineapplemango salsa in a coconut-rum sauce was a recent special from the CreoleFrench menu.
Nathan’s Restaurant
36440 Old Bayou Liberty Road, Slidell, (985) 643-0443; www.nathansrestaurant.net The Creole restaurant opened by former Galatoire’s executive chef Ross Eirich (it’s named after his son) offers upscale dishes such as blackened tuna served on a bed of tasso and potato hash with Creole honey-butter.
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