Mandina's

Frommer's Review

In a city renowned for its small, funky, local joints as well as its fine-dining establishments, dis is da ultimate neighbahood N'Awlins restaurant. Tommy Mandina's family has owned and operated this restaurant and bar since the late 1800s, and the menu hasn't changed much in the last 50 years or so. This is a good thing. What has changed is the interior; Mandina's got hammered by the storm, and the fourth-generation owners discovered that once you open up a 100-plus-year-old building, especially one that was expanded over the years in a hodgepodge, off-the-cuff manner, you discover all kinds of nifty additional problems. The result is a clean, reconfigured room, with more space -- good thing, since relieved regulars are back in droves, as is the longtime staff.

Standouts among the appetizers are the greasy but yummy fried onion rings, the excellent tangy shrimp rémoulade, buttery liberally garlicked bread, and the crawfish cakes. Soups are always fine as well, especially seafood gumbo and turtle soup au sherry. Then go for the wonderful red beans and rice with Italian sausage, the trout meunière, the grilled trout, or our favorite comfort food, the sweet Italian sausage and spaghetti combo -- hardly innovative gourmet, but exactly the way we remember it from childhood. Or try the hearty, juicy, oblong cheeseburger po' boy, medium rare.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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