This is the newest location of Copeland’s, and it has a different look from the others around town. It’s bigger, for one thing, and sports a much more formal decor. Still firmly in place is a heavy Las Vegas feeling (an Al Copeland trademark, even though he’s a New Orleans boy through and through). The menu and style of cooking are the same as they always have been. Here is the intensely seasoned food that was popular in the early 1980s, served at popular prices in a concept-restaurant way. Most of the food has a distinctly New Orleans taste, and includes all the classics from red beans and rice to shrimp remoulade to blackened redfish. The service staff is eager to please, but they don’t always have the information or ability to do so. This Covington branch suffers from the same waiter shortage that afflicts most restaurants over there, so the service is far less than polished.
N
This is the newest location of Copeland’s, and it has a different look from the others around town. It’s bigger, for one thing, and sports a much more formal decor. Still firmly in place is a heavy Las Vegas feeling (an Al Copeland trademark, even though he’s a New Orleans boy through and through). The menu and style of cooking are the same as they always have been. Here is the intensely seasoned food that was popular in the early 1980s, served at popular prices in a concept-restaurant way. Most of the food has a distinctly New Orleans taste, and includes all the classics from red beans and rice to shrimp remoulade to blackened redfish. The service staff is eager to please, but they don’t always have the information or ability to do so. This Covington branch suffers from the same waiter shortage that afflicts most restaurants over there, so the service is far less than polished.
74
| Attitude | 2 |
|---|---|
| Environment | 1 |
| Hipness | 1 |
| Local Color | 0 |
| Service | 1 |
| Value | 49 |
| Wine | 1 |
