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Started By
Message
re: Superior Seafood
Posted on 1/22/12 at 2:46 pm to Jefferson Davis
Posted on 1/22/12 at 2:46 pm to Jefferson Davis
I went to their pre-opening two weeks ago. Started with drinks at the bar before our reservation. Well stocked but can't talk about price since everything was free. Large Zinc bar with very tasteful decor. Place is set up really nice. After sitting down they bring you a load of french bread in the bag with some butter and a jug of water. Great start.
Ordered the Marinated crab claws. Big, meaty, garlicy, and cold. Wasn't a fan of the cold app, but very tasty. Also had a cup of the corn and crab bisque. Very tasty also.
I had the Tcopatoulis? chicken. Chicken was cooked well, but crawfish sauce was lacking. Small bugs. Asparagus was fantastic as was the corn. Girl had the large new york strip. Steak comes out of a plate sizzling. Only salt and pepper on the steak, but was tender, juicy, and fantastic. I usually do not like restaurant steaks, but this one was top notch.
Ended with the bread pudding. It was moist, large and had a great whiskey sauce. Perfect way to end a great meal. Our check (if we would have been charged) was around 110, which isn't bad considering our drinking and eating.
I am going back for sure. So much more I would like to try.
Ordered the Marinated crab claws. Big, meaty, garlicy, and cold. Wasn't a fan of the cold app, but very tasty. Also had a cup of the corn and crab bisque. Very tasty also.
I had the Tcopatoulis? chicken. Chicken was cooked well, but crawfish sauce was lacking. Small bugs. Asparagus was fantastic as was the corn. Girl had the large new york strip. Steak comes out of a plate sizzling. Only salt and pepper on the steak, but was tender, juicy, and fantastic. I usually do not like restaurant steaks, but this one was top notch.
Ended with the bread pudding. It was moist, large and had a great whiskey sauce. Perfect way to end a great meal. Our check (if we would have been charged) was around 110, which isn't bad considering our drinking and eating.
I am going back for sure. So much more I would like to try.
2
Posted on 1/22/12 at 3:02 pm to pchris2
there were bugs in your food? or small bugs that need to be worked out? 
Posted on 1/22/12 at 3:07 pm to Lester Earl
I think he means the crawfish were small
Posted on 1/22/12 at 3:13 pm to pchris2
The inside is very nice. The place is huge so I'd be worried about the food being consistent. Time will tell. The oyster bar and the happy hour will be a huge hit. Drinks are very good as well. Only had oysters but the food coming out the window looked good. I predict it will be a success for a long time.
Posted on 1/22/12 at 3:48 pm to Winkface
Went for a late bite this past Thursday to check out this place.
The first thing is that I think they made a bad call to put the Superior name on the restaurant, since everyone will assume menu quality is the same at both places, which is inaccurate.
Only similar thing between the two places are the frozen mojitos, which are better than the margaritas at Superior Grill, but a little sweet for my taste.
We split a half-dozen charbroiled oysters...not as good as Drago's, the sauce was much creamier, but still very good. I've had much worse.
The wife went with the blackened drum, served over mashed potatoes and corn maque choux...was a large portion as others have said, and was seasoned well. Want to say it was around $23.
I went with the filet, since the menu promoted USDA Prime beef and a 1600 degree broiler, which is what Mr. John's/Ruth's/Fleming's use to get that great sear. I ordered it medium and it exceeded my expectations. The price was $33, a little less than some other places for same cut of beef.
Had no room for dessert, so walked home finishing our frozen mojitos.
I'll come back to this place, but more likely during happy hour. As usual, tab didn't get out of control until adding the drinks.
Are there other places in Nola that are a better value for the price? Absolutely. Will I be back to this place at some point? Yes.
The first thing is that I think they made a bad call to put the Superior name on the restaurant, since everyone will assume menu quality is the same at both places, which is inaccurate.
Only similar thing between the two places are the frozen mojitos, which are better than the margaritas at Superior Grill, but a little sweet for my taste.
We split a half-dozen charbroiled oysters...not as good as Drago's, the sauce was much creamier, but still very good. I've had much worse.
The wife went with the blackened drum, served over mashed potatoes and corn maque choux...was a large portion as others have said, and was seasoned well. Want to say it was around $23.
I went with the filet, since the menu promoted USDA Prime beef and a 1600 degree broiler, which is what Mr. John's/Ruth's/Fleming's use to get that great sear. I ordered it medium and it exceeded my expectations. The price was $33, a little less than some other places for same cut of beef.
Had no room for dessert, so walked home finishing our frozen mojitos.
I'll come back to this place, but more likely during happy hour. As usual, tab didn't get out of control until adding the drinks.
Are there other places in Nola that are a better value for the price? Absolutely. Will I be back to this place at some point? Yes.
Posted on 1/22/12 at 5:00 pm to drockw1
What are they doing for parking? Do they have valet or a lot? Street parking has to be tough around there
Posted on 1/22/12 at 5:12 pm to DandyPimp
Valet. But we parked directly across the street at about 5:45 last night easily.
Posted on 1/22/12 at 5:19 pm to TigerGrl73
hmm.
might have to hit this up for happy hour next time I am in town.
might have to hit this up for happy hour next time I am in town.
Posted on 1/22/12 at 5:25 pm to bigberg2000
I have no clue as to what this place aims to be. My guess is more like Superior Steak in the Port City, than Superior Mexican. Give it a few months, and they will kill it it for Mardi Gras.
Posted on 1/22/12 at 5:28 pm to glassman
normally when I have shite to do down there I stay at a friends who lives near St. Charles so I figure I will hit the streetcar and check it out.
Posted on 1/22/12 at 5:42 pm to Jefferson Davis
I'm going to give them some business. They spent a fortune doing a good job of fixing up a shite hole that had been left to rot. They fought like crazy against some of the idiots in the neighborhood and it looks like they are going to try and put out a good product.
Posted on 1/22/12 at 6:07 pm to glassman
quote:
I have no clue as to what this place aims to be. My guess is more like Superior Steak in the Port City, than Superior Mexican.
Exactly what they're going for. I was skeptical Shreveport would be able to sustain such a big expensive restaurant but it has been doing gangbusters for probably 8 years now. And is miles different from superior grill. Seafood has a good chef and owners that "get it" and can afford to correct any problems. I have no doubt the place will be good and do well. I am skeptical about parking though...
This post was edited on 1/22/12 at 6:09 pm
Posted on 1/22/12 at 6:20 pm to glassman
quote:
I have no clue as to what this place aims to be.
The interior reminds me of Mr. B's.
I went for the soft opening a few weeks back. I got the drum and she got the scallops. Both were pretty good, but the scallops in particular were fairly pricey. (I was expecting entrees to be in the mid to high teens; most of the entrees were in the low to mid 20s - scallops were $26 I think.)
If it were me, I'd make the portions a tad smaller and prices a tad less.
Too many other restaurants I'd rather go to than to spend $100+ for two before tip.
Posted on 1/22/12 at 6:20 pm to glassman
It is the total opposite of Superior Mexican. All the workers were very nice. Mostly college kids. Oyster shucker will give you some good laughs. Manager was nice and seemed all in to make it succeed.
Posted on 1/22/12 at 6:27 pm to Winkface
quote:
It is the total opposite of Superior Mexican.
So I am right again. Shocking I say.
Posted on 1/22/12 at 6:32 pm to glassman
La ti fricking da
Posted on 1/22/12 at 7:36 pm to nolanola
The design and look of the menu is pretty tacky. Or at least middle America mundane.
Posted on 1/22/12 at 7:36 pm to nolanola
(no message)
This post was edited on 1/22/12 at 7:37 pm
Posted on 1/22/12 at 7:37 pm to Winkface
quote:
La ti fricking da
Touche whore.
Posted on 1/22/12 at 7:51 pm to TulaneLSU
quote:
TulaneLSU
You really have no idea what you're talking about sometimes.
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