Vera’s. Slidell: 2020 Gause Blvd W. 985-690-9814.

Written by Tom Fitzmorris October 18, 2010 20:43 in

3 Fleur
Average check per person $15-$25
 BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday
LunchLunch SundayNo Lunch MondayNo Lunch TuesdayLunch WednesdayLunch ThursdayLunch FridayLunch Saturday
DinnerDinner SundayNo Dinner MondayNo Dinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Vera's

Slidell: 2020 Gause Blvd W. 985-690-9814. Map.
Casual
MC V
Website

WHY IT'S NOTEWORTHY
A West End-style restaurant in Slidell, Vera's has fried, boiled, stuffed, and shucked local seafood for over fifty years. In its new location, it's not as scenic as it was when it overlooked the lake, but the food is, if anything, better.

WHAT'S GOOD
Vera's has the best fried shrimp anywhere in the New Orleans area. I say that through a lifelong dislike for fried shrimp boring--that's how good they are. All the rest of their fried platters are equally appealing. Also here are poor boys and some non-seafood plates in the style of a New Orleans neighborhood restaurant, all prepared to order with fresh local ingredients.

BACKSTORY
Vera's opened on the Slidell shores of Lake Pontchartrain in 1952, in a frame building on stilts. It was much like the restaurants over the water at West End Park. It survived (after many repairs) all the hurricanes until Katrina. But that killer storm blew the place away entirely. After a few months, Vera's reopened in its present, much less scenic but safer strip-mall location, far inland.

DINING ROOM
The new Vera's is pleasantly spartan, if a bit on the dark side. The young service staff is easy to get along with.

ESSENTIAL DISHES
Starters
Raw oysters on the half shell
Grilled oysters on the half shell
Shrimp remoulade
Fried crab fingers
Crabmeat au gratin (appetizer or entree)
Crawfish stuffed mushrooms with garlic butter
Seafood gumbo
Entrees
Boiled shrimp and crabs
Fried shrimp
Grilled or blackened shrimp
Fried frog legs
Fried seafood platters
Broiled or stuffed whole flounder
Grilled or broiled snapper
Grilled, blackened, or barbecue chicken breast
Fried chicken
Hamburger steak
Poor boy sandwiches
Desserts
Bread pudding

FOR BEST RESULTS
The biggest crowds are on Friday nights, of course. Take advantage of the boiled seafood; not many restaurants have it anymore.

OPPORTUNITIES FOR IMPROVEMENT
The premises could be brightened up a bit. I wish they did more with oysters.

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
  • Consistency +1
  • Service+1
  • Value +1
  • Attitude
  • Wine & Bar -1
  • Hipness
  • Local Color +1

 

SPECIAL ATTRIBUTES
  • Open Sunday lunch and dinner
  • Open all afternoon
  • Oyster bar
  • Quick, good meal
  • Good for children
  • Easy, nearby parking