At Middendorf’s, dining is all about the crispy Louisiana catfish.
Middendorf's Restaurant is one of our 2012
| Top 10 New Orleans Seafood Restaurants
|
Middendorf's Restaurant is one of our 2012
| Top 10 New Orleans Seafood Restaurants
|
Cuisine
Open
Lunch & Dinner Wed.-Sun.Features
- Kid-friendly
- Private room(s)
- Full bar
- Reservations suggested
- Parking lot
- Casual
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| Middendorf's proprietors make a weekly 60-minute trek to Pass Manchac just to buy two tons of catfish. Chef Horst Pfeifer, who once owned a fine dining restaurant in New Orleans, has seamlessly transitioned to casual seafood house owner. The restaurant’s three large, unconnected structures seem never to be empty. Catfish filets are sliced by hand so thinly that, after breading and frying, they become a most delectable tidbit: greaseless, crisp, and always cooked to order. Contrarians also may order the fried catfish thick-cut or whole, styles that don't lend themselves to chip-like dipping into tartar sauce but do provide more catfish flavor. If catfish isn't your deal, there are other options, namely a fine stew of oysters with milk and scallions, the stuffed crab and a broiled whole flounder that no restaurant would be ashamed of delivering to a table. Desserts are made in-house, and include classic New Orleans bread pudding, cheesecake and ice creams. The wine list is short and not exciting. The only remarkable bit of décor is the main building's restrooms, which are crafted completely from stainless steel, a defensive tactic prompted by the nearby railroad tracks as the trains rattled the tiles off the walls. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
