* Click here for rating key
Mother's Restaurant Review: Even though it’s been open more than a half century, the daily queue at Mother's is as long as ever. For many, Mother's is the quintessential source of jambalaya, gumbo 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. Back then, the eggs and grits were never cold, as they sometimes are these days. 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, order somehow triumphs over chaos, and everyone finds a seat, even if it’s just a stool at the shallow counter along the wall. Desserts are generously portioned, with pecan pie and bread pudding leading the pack.