St.Tammany,chain food central.

Granted there's nothing as cool as a locally-owned restaurant, but I don't get all the chain restaurant hate by Southeast Louisiana posters.

The exception to the rule is probably seafood places.

I saw a Krystal opened up. Sweet.

y'all did have a run right when cafe lynn opened up...there was a nice surge in 2006-2008...things have been quiet up there...

a lot of chains want a "NOLA" location...the northshore fits that ATL/Houston type of suburb proto-type

You do realize that sometimes locals own the chain restaurants. It's called franchising. And there is nothing wrong with it. Creates multiple jobs for LA.

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Having a top 3 of Del Porto, La Provence and Dakota is as strong as it gets for an area like the Northshore

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Don't forget Keith Young's in Madisonville as well.

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Five guys burgers


where?

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Hwy 21 in front of Winn Dixie

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Having a top 3 of Del Porto, La Provence and Dakota is as strong as it gets for an area like the Northshore.

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If you combined the Houma Thib area you could probably compete or beat that top 3

Overall though the area is lacking IMO. It's just that their top places are pretty solid.

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Having a top 3 of Del Porto, La Provence and Dakota is as strong as it gets for an area like the Northshore

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All are good but I usually find Dakota disappointing for value for what you get.

Lots of very good local restaurants around like: Nuvolari's, Keith Young's, Gallagher's, Sal & Judy's, N'Tini's, Juniper, etc.

Any idea when this opens?

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I don't get all the chain restaurant hate by Southeast Louisiana posters.

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It's the principle, or the lack thereof that's the biggest thing for me, and the fact that they do nothing but fail when it comes to bringing the level of food in an area up to a higher level of acceptability, not to mention what it does to local businesses that have a difficult time competing in advertising to the meatheads who go there because they are programmed on the TV to go there, whether they realize it or not. The only thing chains do is stagnate the food scene of an area.

The concept is what's bad. It's dumbed down and leaves nothing for serious chefs to go out the box with, and so brings nothing to the table but it's own profits, and I'm not against profits, just sacrificing food quality for profits. Nobody's cooking anything but maybe the proteins, and almost everything is either out of a bag and reheated whether that be from Sysco or more likely from one of their other locations or plant where it's all cooked so that it stays constant at every one of their restaurants. In the end, it's glorified McDonalds, and if they have enough plasma television sets on the walls, they will set record numbers.