Michael's Restaurant - Slidell
Louisiana-born chef Michael Frederic has spent his entire culinary career in his home state. A passionate farmer with a 23-acre farm in Carriere, Miss., Frederic raises cattle, pygmy goats, chickens, rabbits, hogs and quail as well as grows organic vegetables and herbs. Diners will find, of course, many of these products on the menu at his namesake restaurant.
At Michael's, guests should expect cuisine that's heavily influenced by contemporary Creole culture. There's a major seafood focus, with it all originating locally, plus steaks and chops. The restaurant is casual and relaxed, yet it maintains an upscale vibe.
During warmer months, guests may dine alfresco on their spacious waterfront patio where they can watch boats pass by. They may also consider arriving by boat and tying them to the dock. Inside Michael's is a cocktail lounge where patrons may enjoy live music on Fridays and Saturdays.
All steaks are center cut, U.S.D.A. prime and butchered in house at Michael's. For example, guests may choose from three different cuts for filet mignon. There's an eight-ounce filet mignon for lighter appetites. Guests will also find a 12-ounce cut that's from the heart of the tenderloin. And a 16-ounce "gentlemen's" cut is ideal for those with heartier appetites.
Other steak cuts include a 12-ounce center ribeye, pan-seared roast prime rib, and the signature filet Orleans of two medallions covered with blackened shrimp in a Creole shallot cream. There's also a blueberry pecan pork chop and peppercorn pork chop.
Several veal preparations should also appeal to the meat eater. They're all served over angel hair pasta and range from veal Pontchartrain (topped with crabmeat, mushrooms and Hollandaise) to veal Louie (covered with plump Louisiana oysters and a rich cognac sauce).
Michael's showcases plenty of seafood dishes that are certain to appeal to those not interested in meat. Choose from shrimp Michael (fresh Gulf shrimp, artichoke bottoms, mushrooms over angel hair pasta) to a classic New Orleans dish, pan-fried redfish Amandine that's topped with toasted almonds a Creole meuniere sauce.
A full bar includes original martinis and craft cocktails.