Description: This place has been here since the 1930’s, and it really looks it on the inside. That’s part of its charm and appeal, as is the no-nonsense attitude of everyone from the greeter to the cashier. Even grills and po' boy places in New Orleans often feature some kind of maitre d’, who manages seating in the restaurant (that’s a nice touch, and keeps people from claiming seats before they get in line, a habit that is rapidly moving up my list of dining pet peeves). There’s plenty of room for a long line in the restaurant, but it can also head out the door and down the steps and up Poydras Street. Once you’re in side, he’ll hand you a menu make sure you don’t block the kitchen door, the kitchen & grill staff will keep you moving, and the cashier will take your order and your check. It’s a really good idea to be ready to order.
The wait could be worth it. Although Mother’s claims to offer ‘the world’s best baked ham’, I wouldn’t know, as I can't stay away from the other items. All the usual New Orleans favorites are here: jambalaya (which, shockingly, they were out of on our visit), crawfish etouffee, gumbos, fried seafood of all varieties, and 15 different po’ boys. The classics are the Ferdi special, combining ham, roast beef, ‘debris’ (as explained on the menu, the roast beef that falls into the gravy while cooking in the oven) and gravy; the Ferdi (which trades the ham for turkey); and the debris po’ boy. I went for red beans and rice with a side of debris; our table was covered with gumbo, shrimp po’ boys, and French fries.
This was our first meal in town, an hour or two after checking into the hotel, and a good re-introduction to New Orleans. Some will complain that the prices at Mother’s are high, and although I’d agree (maybe 20% over those at similar places), don’t let that stop you from visiting. Breakfast is served 24/7, too. And be sure to read the back of their menu for their ‘Katrina Story’, a good summary of what happened to the city and how this one establishment coped.
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