Vincent's is the least pretentious great restaurant in New Orleans. In both of its small, cramped, well-worn restaurants, it serves familiar New Orleans-style Italian food with a lusty flavor and enough polish and originality to make everything they do stand out, even when compared with much more expensive restaurants. No restaurant better defines the Creole-Italian cuisine.
In 1989, Vincent Catalanotto--long-time waiter, bartender, and local character--discovered that he could cook as well as any of the chefs who had been screaming at him. He took over a failed, little, well-hidden restaurant in Metairie and started cooking. The place quickly became a runaway hit, with a packed dining room all the time. In 1997 Vincent and partner Tony Imbraguglio bought the historic Italian trattoria Compagno's on St. Charles Avenue and not only made it as good as the first Vincent's, but kept up Maria Compagno's high standards. Two other locations--in Baton Rouge and Mandeville, both franchises--were less good and folded.
Neither location gets and prizes for atmosphere, unless you find haphazardness atmospheric. The Metairie restaurant just underwent a major renovation and expansion, but it's still unfussy. The Uptown Vincent's retains the old-time neighborhood charm of its predecessor, with waiters and customers squeezing through the rare gaps in the darkness. The service staff is chummy and quite willing to serve whatever you want.
Come here very hungry. It's often a good idea to split appetizers and entrees, three plates per four people. If you're in the mood for a funny but perhaps naughty joke, ask for Vincent.
| Attitude | 2 |
|---|---|
| Environment | 0 |
| Hipness | 0 |
| Local Color | 1 |
| Service | 1 |
| Value | 2 |
| Wine | 0 |
