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Mother's Restaurant Review: Even though it’s been open since 1938, Mother's still draws lines as long as ever. From the utterly pragmatic interior with its unflattering fluorescent lighting to the shallow counter along one wall with stools for seating, nothing ever changes much. For many, Mother's is the quintessential source of jambalaya and hefty breakfasts with a side of home-style biscuits. Locals are more likely to be heard loudly debating its merit, especially those who remember Mother's in its true glory days several decades ago. Still, few would challenge the goodness of today's po' boys made with beef and ham cooked on the premises and laden with shredded cabbage and, in the case of the roast beef, the meat shreds and pan drippings known as debris. Chicken gumbo is a winner as well. As for the methodology of getting served as you progress through the “hot line,” order somehow triumphs over chaos, and everyone finds a seat. Desserts are generously portioned, with pecan pie and bread pudding leading the pack. Mother’s does not serve alcohol.