3 Fleur
EntreePrice-12
BreakfastBreakfast SundayBreakfast MondayBreakfast TuesdayBreakfast WednesdayBreakfast ThursdayBreakfast FridayBreakfast Saturday
LunchLunch SundayLunch MondayLunch TuesdayLunch WednesdayLunch ThursdayLunch FridayLunch Saturday
DinnerNo Dinner SundayNo Dinner MondayNo Dinner TuesdayNo Breakfast WednesdayNo Dinner ThursdayNo Dinner FridayNo Dinner Saturday

Liz’s Where Y’At Diner

Mandeville: 2500 Florida. 985-626-8477. Map.
Casual.
AE MC V
Website

ANECDOTES AND ANALYSIS
When the exodus from the South Shore to the North Shore became heavy in the 1980s, almost immediately the relocatees started looking for neighborhood restaurants like the ones they’d enjoyed for decades in and around New Orleans. They didn’t find them. The closest approximations were the country-style diners on the major highways, which lacked both charm and good cooking. Eggs Sardou? Pasta with tasso and crawfish cream sauce? Forget about it! By the time of Katrina, the first New Orleans-style neighborhood eateries were finally there, beating the chains in the rish to serve this ballooning market. And so we have places like Liz’s.

Scrambler with crabmeat.

Scrambler with crabmeat.

WHY IT’S NOTEWORTHY
The main theme of any conversation about Liz’s begins with a gripe about how hard it is to park there, especially on weekends. Everything else is good news. Breakfast is the main specialty, going far beyond the usual staples of that meal and allowing you to construct a unique platter. It’s not like those cafeteria-like chains; they cook everything to order. Even the cooking methods are up in the air (sometimes literally).

Almond lost bread.

Almond lost bread.

WHAT’S GOOD
A good illustration of Liz’s style is what they call “scramblers.” They are what they sound like: scrambled eggs with a host of possible ingredients stirred in. These can be as simple as ham and cheese to as unique as crabmeat, avocados and shrimp. They take the same approach to “Bennies”–variations on eggs Benedict, all polished and satisfying. Breakfast dishes are available all the way until closing. The lunch side of the menu is a bit more prosaic, with sandwiches, salads, soups, and specials from the red beans, meatballs, and crawfish etouffee side of the universe.

BACKSTORY
Liz Munsun is proud to be a Yat. She got into the food service business making sno-balls, something she enjoyed more than she thought she would. She opened the Whereyaat Cafe on the Florida Street old main drag in Mandeville. Something about the place grabbed customers, and it’s been tremendously popular ever since.

LizWhereyaat-BioMural

DINING ROOM
If Liz had designed her restaurant during her high school and college days, it probably wouldn’t look any different from the way it does. References to 1970s New Orleans culture are everywhere, in the wild color schemes, the poems and drawings on the walls, and in other ways related to the Age of Aquarius. (I am from that era myself, so it resonates.) The staff is a happy bunch, and the whole joint jumps.

REVIEWER’S NOTEPAD
More ruminations appear in our Dining Diary. Click on any of the dates below for those reports, each written a few days after a meal at Liz’s Where Y’At Diner.
06-03-2011 ~

FULL ONLINE MENU

BEST DISHES
Breakfast
Basic breakfast platters (“deuces”)
Scramblers, especially with crabmeat and hollandaise (St. Charles)
Bennies (poached eggs with choice of garnishes and sauces)
Grillades & grits
Filet steak & eggs, Bearnaise sauce
“Golosh” (grits, eggs, beef debris gravy, biscuits
Cheddar shrimp & Grits
Waffles (many toppings)
French toast (many toppings),especially bananas Foster and almond)

Lunch
Panko fried green tomatoes, pepper jack, shrimp & crawfish cream sauce
Crabmeat Remoulade
Salads (dozens of possibilities)
Hamburgers
Roast beef poor boy (and others)
Barbecue shrimp or shrimp remoulade poor boy
Crabmeat Au Gratin
Fish of the day

Desserts
Cheesecake
White chocolate bread pudding
Chewy gooey brownie

FOR BEST RESULTS
Weekends here are crazy busy. Figure on parking three or so blacks away, and be happy when you find something closer.

OPPORTUNITIES FOR IMPROVEMENT
The parking and jam-packed dining room will not be corrected except by moving to a new location, which may ruin the scheme. It would be nice if they were open for dinner, but that’s also unlikely to happen.

FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.

  • Dining Environment +1
  • Consistency +2
  • Service+1
  • Value +2
  • Attitude +2
  • Wine & Bar
  • Hipness +1
  • Local Color +1

 

SPECIAL ATTRIBUTES

  • Open Sunday lunch
  • Open Monday lunch
  • Quick, good meal
  • Good for children
  • No reservations

 

4 Readers Commented

Join discussion
  1. Amy on July 17, 2015

    EAT HERE! This is “Diners, Drive-Ins and Dives” worthy! Eat here and then submit your recommendatino for them to visit Liz! She deserves it! The food is here truly amazing!!

    • Tom Fitzmorris Author on July 17, 2015

      I would say that Liz’s Where Ya’at Diner is much too good to appear on Diners, Drive-Ins and Dives.

      Tastefully yours,
      Tom Fitzmorris

  2. Freida on August 8, 2015

    My husband and I recently discovered Liz’s and what a discovery it was! This is my favorite north shore breakfast place. Don’t let the exterior fool you. This restaurant is fantastic! My husband loves the steak (small flavorful filet) and eggs, while I love the golosh or grillades and grits. The flavors are amazing in both dishes. We’ve not yet had lunch here but will soon give it a try. Do yourself a favor and have breakfast here when on the north shore. You will not be sorry!

  3. RICKY on July 28, 2017

    Not only was the food delicious, Liz’s has all the elements of a successful restaurant. When I picked up the menu, the first thing I noticed was something that so many restaurant menus are lacking – creativity. Almost every item had something unique about it. A different twist, A thought-out plan with some love behind it. I asked our server who was the mastermind that came up with the menu, and she mentioned the head chef, but she also said “We all suggest our own ideas and creations, and he gives usually them and try”. I sensed this positive vibe within the staff right away. Service was upbeat, friendly, and prompt. The look and feel of the place was so inviting and enjoyable. Felt like we were at the beach, except the food was really good!

HAVE SOMETHING TO SAY?