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Mother’s Restaurant is here to serve you! Here are our current options:
1) NOW SEATING – Dining in has returned. Table service (i.e., not via the counter/cashier)
2) Take-Out for Pick-Up: Pre-order by phone: (504) 523-9656. View Menu Here
3) Delivery by Mother’s Restaurant: CBD & Warehouse District Only. Pre-order by phone: (504) 523-9656. View Menu Here
4) Local delivery and online ordering from d’Livery NOLA
ORDER ONLINE HERE If you are in an area currently serviced by drivers, you will see the delivery option. Pick-up is always available until 8PM.
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Be safe, y’all!
.In-restaurant dining.Fogo To-Go and Butcher Shop.Fogo Catering. Located in the luxurious JW Marriott New Orleans on the famed Canal Street, Fogo de Chao is a short walk from the Aquarium of the Americas and Jackson Square. Drago’s Hilton New Orleans Riverside has temporarily suspended operations due to the current Coronavirus pandemic. The safety of our staff, their families and all of our wonderful PATRONS is our highest priority.
The Steakhouse at Harrah’s offers a fresh, playful perspective on the traditional steakhouse. The Steakhouse combines a devotion to local Louisiana ingredients and techniques to provide an unexpected twist on traditional steakhouse menu items. Let's practice health & safety together. Emeril’s Restaurant is chef/restaurateur Emeril Lagasse’s famed flagship restaurant housed in a renovated pharmacy warehouse in New Orleans’ Warehouse District. Since opening in 1990, Emeril’s has been a definitive force in contemporary New Orleans cuisine and has earned rave reviews and accolades for nearly 25 years, including Esquire magazine’s “Restaurant of the Year” and Wine. NEW ORLEANS Named the highest rated steakhouse in New Orleans, this old-school steak restaurant is a powerhouse. The focus at Chophouse New Orleans is on its top-quality, USDA prime-only meat, from barrel cut filets to top-of-the-line cooking techniques, every detail counts.
During and after World War II, Mother’s became a local hang-out for “the few and the proud” – the U.S. Marine Corps.
$13.50 reg $12.00 sm
A po' boy packed with baked ham, roast beef, the original debris with au jus gravy, and served dressed. Named for Ferdinand Stern, a regular. With toppings. At Mother's, this means fresh shredded cabbage, pickles, and mayo; on meat sandwiches, we add Creole & yellow mustards.
Mr. Ferdi, a local merchant and regular Mother’s patron, probably had nothing more than a meaty sandwich in mind when he asked that some ham be added to his roast beef po’ boy (or vice versa, the legend is hazy). But word got out and the combo was soon a hit. Voila! – the Ferdi Special was born.
$16
Louisiana French, from French à l'étouffée braised or smothered. Vegetables and spices cooked down slowly to bring out natural flavors.
For over 75 years, Mother's Restaurant has remained a popular destination with locals and visitors for po' boy sandwiches. The name po' boy refers to sandwiches served to “poor boys” during a four-month long streetcar strike in 1929. Across town, Benny and Clovis Martin—who were once streetcar conductors—offered sandwiches out of sympathy from the back door of their restaurant. Because the strikers were too poor to pay, it was made from scraps of roast beef in hot gravy ladled over fried potatoes and served on loaves of New Orleans French bread.
$12.50 reg $11.50 sm
(The Original) w/ au jus gravy. The roast beef that falls into the au jus gravy in the pan while roasting in the oven. A Mother's original.
Ever picked the shavings off a freshly carved roast? When a customer asked Simon Landry to add the bits of roast beef that had fallen into the gravy while he was carving it to his sandwich, he replied “you mean some of the debris?” And just like that, another definitive Mother’s term was coined.
$15
Rice cooked with chicken, smoked sausage, vegetables, herbs and seasonings. Jerry's version is Creole- Italian because it contains tomatoes. (medium spicy)
For over 75 years, Mother's Restaurant has remained a popular destination with locals and visitors for po' boy sandwiches. The name po' boy refers to sandwiches served to “poor boys” during a four-month long streetcar strike in 1929. Across town, Benny and Clovis Martin—who were once streetcar conductors—offered sandwiches out of sympathy from the back door of their restaurant. Because the strikers were too poor to pay, it was made from scraps of roast beef in hot gravy ladled over fried potatoes and served on loaves of New Orleans French bread.
$4.75 cup $6.50 reg $10.00 lg
A New Orleans Classic! The beans are cooked just right – perfectly tender, served with rice and smoked sausage.
Why Red Beans & Rice on Monday? Mondays used to be the traditional “wash day” of the week. Traditionally, women of the house would put on a pot of red beans to cook all day while they tended to the laundry, since the meal required little hands-on attention. The beans were largely seasoned by the leftover hambone from the previous night's dinner.
$7.00 cup $8.50 regular $13.00 large
Shrimp, crab & oysters in delicate crab stock w/ roux & pinch okra; mild. African word; a savory broth simmered for a long time. Mae's gumbo (chicken & sausage) is thickened with filé only; seafood gumbo has a roux and okra.
From Louisiana French, powdered young leaves of sassafras used to thicken soups or stews, such as gumbo. Slightly spicy.
$16.00 regular $14.50 small
Gulf Shrimp (fried or grilled)
For over 75 years, Mother's Restaurant has remained a popular destination with locals and visitors for po' boy sandwiches. The name po' boy refers to sandwiches served to “poor boys” during a four-month long streetcar strike in 1929. Across town, Benny and Clovis Martin—who were once streetcar conductors—offered sandwiches out of sympathy from the back door of their restaurant. Because the strikers were too poor to pay, it was made from scraps of roast beef in hot gravy ladled over fried potatoes and served on loaves of New Orleans French bread.
$6.25
Bread pudding with Brandy Sauce
For over 75 years, Mother's Restaurant has remained a popular destination with locals and visitors for po' boy sandwiches. The name po' boy refers to sandwiches served to “poor boys” during a four-month long streetcar strike in 1929. Across town, Benny and Clovis Martin—who were once streetcar conductors—offered sandwiches out of sympathy from the back door of their restaurant. Because the strikers were too poor to pay, it was made from scraps of roast beef in hot gravy ladled over fried potatoes and served on loaves of New Orleans French bread.
$11
Yum yum! Quarter Fried Chicken 2 pcs. dark or white (30 minutes) Choose [leg & thigh] or [breast & wing] (no substitutions)
For over 75 years, Mother's Restaurant has remained a popular destination with locals and visitors for po' boy sandwiches. The name po' boy refers to sandwiches served to “poor boys” during a four-month long streetcar strike in 1929. Across town, Benny and Clovis Martin—who were once streetcar conductors—offered sandwiches out of sympathy from the back door of their restaurant. Because the strikers were too poor to pay, it was made from scraps of roast beef in hot gravy ladled over fried potatoes and served on loaves of New Orleans French bread.
$14.50
(Fried, baked, or black*) includes choice of three side dishes. The seasoned, caramelized crust sliced from the World's Best Baked Ham. *Available in limited quantity, usually only at breakfast.*
For over 75 years, Mother's Restaurant has remained a popular destination with locals and visitors for po' boy sandwiches. The name po' boy refers to sandwiches served to “poor boys” during a four-month long streetcar strike in 1929. Across town, Benny and Clovis Martin—who were once streetcar conductors—offered sandwiches out of sympathy from the back door of their restaurant. Because the strikers were too poor to pay, it was made from scraps of roast beef in hot gravy ladled over fried potatoes and served on loaves of New Orleans French bread.
History of Mother's Restaurant
Mother’s Restaurant opened its doors in 1938 on Poydras Street’s “Restaurant Row”, situated between a thriving waterfront and the courthouse. Owners Simon
and Mary (Mother) Landry and his large family cooked up po’ boys for lines of longshoremen and laborers, newspapermen and attorneys.
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During and after World War II, Mother’s became a local hang-out for “the few and the proud” – the U.S. Marine Corps. The Marine spirit was in the family – five of the seven Landry children (five sons and two daughters) joined the Marine Corps. Francis Landry was the first woman in Louisiana to be accepted into the Corps. This special association with the Marines earned Mother’s the title of “TUN Tavern New Orleans” in the late ’60s. The original TUN tavern was the official birthplace of the Marines during the Revolutionary War.
MISS MAE
For over 22 years Oda Mae Peters ran the roost in the kitchen at Mother’s...
FERDI SPECIAL
Mr. Ferdi, a local merchant and regular Mother’s patron, probably had nothing...
Steak Restaurants In Harrah's Casino New Orleansleans
Booking A Party?
All Bar Packages can be added to any Food Packages, all of which are set up buffet style, with menu selection required to book an Event. Additional food and bar items can easily be added to any package at your request, please inquire for per person pricing.
RALPH SPECIAL
Not to be outdone, Ferdi’s nephew Ralph one-upped his eccentric uncle by requesting...
DEBRIS
Ever picked the shavings off a freshly carved roast? When a customer asked Simon Landry...
Ferdi Special
A po’ boy packed with baked ham, roast beef, debris and gravy, served dressed..
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Jambalaya
rice cooked with chicken, homemade andouille (an-doo-wee) sausage, vegetables, herbs and seasonings. Jerry’s Jambalaya has been creolized..
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OPEN SEVEN DAYS A WEEK! 7:00am - 8pm Mon-Sun
Closed:
Steak Restaurants In Harrah's Casino New Orleanss Hotel
Thanksgiving Day, Christmas Day,
Easter Sunday and Mothers Day.
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