Fresh is an easy thing to say.
It is a far less easy thing to do.
When you’ve been in this business as long as we have (the Pappas family opened their first restaurant in 1967), you learn that the quality on your plate is only as good as the quality of your people. Great service is never just one person.
Behind every delicious bite is extraordinary dedication.
There’s your Pappadeaux server, Andres, who never forgets that you like an extra slice of lemon with your ginger salmon.
And Sabrina, your bartender, who grabs the Patrón Silver with a friendly wink as soon as she sees you coming.
There’s Derek, your Pappadeaux GM, who enthusiastically confirms for your table that yes indeed, this is fresh-caught, by emerging from the kitchen with a glistening 19-pound snapper in his hands—
that was delivered at daybreak on our custom-refrigerated truck by our Pappadeaux driver, Liz.
That snapper was procured by Pappadeaux’s savant of the seas, James, whose smile has warmed more docks and greeted more anglers than there are stars in the sky.
These are first-dibs, decades-long relationships cultivated from the top of Maine to the tip of Chile to bring you the very best fish we can find (however inland you may be)
and, as we do with every ingredient, fiercely protect its path to your plate. Oysters, lobster, salmon, crab: whatever it is, know that it was packed by our hand-picked team of parka-wearing fish lovers who refuse to operate in temperatures above 34 degrees.
Ice is Our
Most Essential Ingredient
Which brings this fish back to Ramsey, the Pappadeaux butcher who skillfully filets the whole snapper—
and Chef Devin, who directs the symphony of line cooks mixing Pappadeaux’s signature scratch-made mayonnaise, marinades, and other sauces by hand.
Nearby, in our bakery, the world’s most wonderful smells are being concocted—like the Turtle Fudge Brownie on our dessert menu. We bake millions of baked goods each year.
Beyond a talented team of chefs, the Pappas family employs our own world-class crew of carpenters, metalworkers, fabricators, and technicians who can build, customize, repair, and refurbish nearly every element of our restaurants—from the sparkle of the chandelier to the cushy back of your barstool.
This unique in-house control over all we do (known as vertical integration) allows us to operate more efficiently, often more sustainably, and most importantly, it safeguards our ability to serve you seriously great seafood, wherever you dine with us.
Like we said:
Great service is never just one person.
When you walk into Pappadeaux, we want you to feel a palpable shift. A relaxed, buzzy energy. That Pappadeaux glow. The clink of glassware, a wink of neon, the comfortable hum of a place reveling in good company and great seafood.
This is an hour or two of your day we can make sure you feel genuinely cared for. Pull out your chair, put yourself at ease, and indulge whatever you’re craving—fried crawfish platter to redfish Pontchartrain, salted rim to twinkling patio.
So grab a friend. Come on in.
And leave a little fuller.