Like all Pappadeaux locations in the family-owned Pappa's chain, this one serves swimming-yesterday fare. There's a little of everything under the sea -- clams, oysters, shrimp, catfish -- under the management of Greg Snetzer. Steak and chicken are included to round out the kitchen's offerings. The fresh-food philosophy extends to the tartar sauce, which is made from the house mayonnaise. As is par for the course for the Pappa's brand, many of the selections are presented in large portions (take the Big Bay Platter: grilled shrimp, Caribbean lobster tail and shrimp montage, with fresh green beans and dirty rice). However, the Seafood Kitchen offers it all in a French Quarter-inspired setting that evokes a sense of dining not far from the bayou.
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