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Started By
Message
Mike Anderson-New and improved
Posted on 3/24/12 at 6:13 pm
Posted on 3/24/12 at 6:13 pm
I'm at Mike Andersons, they totally re-did the place, looks great
This post was edited on 3/24/12 at 8:12 pm
2
Posted on 3/24/12 at 6:20 pm to HeadBusta4LSU
did they do anything different with the menu also?
when you get a chance can you post some pics?
never been there either. may check it out sometime
when you get a chance can you post some pics?
never been there either. may check it out sometime
This post was edited on 3/24/12 at 8:32 pm
Posted on 3/24/12 at 6:25 pm to Wooly
Menu looks the same, they are serving crawfish on the outside patio and have a band playing. The place is packed so I don't think I'm going to walk around taking pics, lol
They have a 2 hour wait right now
They have a 2 hour wait right now
Posted on 3/24/12 at 6:40 pm to HeadBusta4LSU
I'm guessing it still sucks
Posted on 3/24/12 at 6:56 pm to Cosmo
I never understood the hate for this place. What comparable seafood places in BR are significantly better other than LA Lagniappe?
Posted on 3/24/12 at 7:46 pm to Who Me
Haters
Posted on 3/24/12 at 7:48 pm to HeadBusta4LSU
I have never understood the hate either.
Posted on 3/24/12 at 8:15 pm to El Josey Wales
The Mike's Special, basically barbecued shrimp, is very good. I had someone recommend the Guitreau once, soft shell crab, and I was unimpressed. But getting the Special is great.
Posted on 3/24/12 at 8:17 pm to TideSaint
quote:
I had someone recommend the Guitreau once, soft shell crab, and I was unimpressed.
The guitreau didn't include a soft shell crab when I used to work there. I was a line cook fwiw. I cooked more Guitreaus than I care to remember.
Posted on 3/24/12 at 8:18 pm to SW2SCLA
Granted this was 12 years ago when I got the Guitreau. They may have changed the main ingredient.
Posted on 3/24/12 at 8:23 pm to TideSaint
quote:
Granted this was 12 years ago when I got the Guitreau. They may have changed the main ingredient.
I'm sure you can order a soft shell crab with the Guitreau topping. I worked there in 2007-2008. At that time the Guitreau was a grilled mahi mahi filet with a sauce on top with shrimp, mushrooms, and crawfish in it. There may have been crabmeat in the sauce too.
Posted on 3/24/12 at 8:26 pm to SW2SCLA
When I ordered it soft shell crab was in place of the mahi. I was informed that the crab was a delicacy by the waiter and it was his recommendation that caused me to order it. It was terrible. I know soft shell crab is great when prepared correctly but it was just bad that night.
Posted on 3/24/12 at 8:34 pm to Cosmo
I have always loved Mike Anderson's----since their original place at the South gates of LSU. Shrimp Norman is my favorite!!!! 
This post was edited on 3/24/12 at 8:35 pm
Posted on 3/24/12 at 8:35 pm to TideSaint
quote:
When I ordered it soft shell crab was in place of the mahi. I was informed that the crab was a delicacy by the waiter and it was his recommendation that caused me to order it. It was terrible. I know soft shell crab is great when prepared correctly but it was just bad that night.
Sorry to hear that. I never did work the fry line. I ran shite on the grill, oven, and saute station though.
Posted on 3/24/12 at 8:42 pm to SW2SCLA
Oh it's cool. Discovering Mike's Special made me forgive my one bad experience with the Guitreau. 
Posted on 3/24/12 at 8:47 pm to CaliforniaTiger
I'll usually get the norman or the gautreau. I always get a dozen oysters. Tonight I had the crawfish 13.99 for 3lb w/ corn and potatoes. The crawfish were nice sized and seasoned pretty damn good for restaurant crawfish. Oysters were also pretty big.
Posted on 3/24/12 at 8:53 pm to HeadBusta4LSU
I've always found smaller oysters to be better. The big ones seem to have less flavor.
Posted on 3/24/12 at 8:57 pm to TideSaint
I always get the broiled seafood platter, and there were 2 types of shrimp that I always got confused. One of them I really like; I'm assuming it's the Mike's Special.
Posted on 3/24/12 at 9:02 pm to Kid Nickels
quote:
I always get the broiled seafood platter, and there were 2 types of shrimp that I always got confused. One of them I really like; I'm assuming it's the Mike's Special.
I believe the other shrimp on that platter is the "supreme." The supreme sauce is a lighter, more yellow color than the special, which is a dark brown
Posted on 3/24/12 at 9:03 pm to Kid Nickels
The broiled seafood platter is good too
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