A marquee classic. Landry’s is a hit from the moment you walk through an inviting movie house-style entrance.
Landry’s ambiance is breezy but genteel — Gulf Coast, circa 1940. Jazz plays softly. Ceiling fans spin overhead. It’s the kind of place Hepburn and Tracy would have hung out, maybe split a dozen oysters and a drink before dinner and lingered after a dessert of bananas foster on the patio or dock outside.
One look at the menu, and it’s clear Landry’s isn’t just the catch of the day. It’s a classic. The exceptional, fresh seafood gets star billing, any way customers want it — red snapper, flounder, redfish, rainbow trout, salmon, tuna and mahi-mahi — all with or without specialty toppings incorporating jumbo lump crab, shrimp, scallops and crawfish. And there’s more: Bountiful seafood platters. Gulf shrimp, oysters and shellfish prepared myriad ways. Seafood-spiked gumbos, salads and pastas, plus beef and fowl to appeal to every palate. Landry’s Famous Salad Bowl, which comes with every entrée, is tossed at the table. And it’s served on ice-cold salad plates, a Gulf Coast tradition.
Nobody does seafood quite like Landry’s. Our recipes are field-tested for months. Our chefs are quality control experts. Our wait staff is warm, welcoming and well trained in every detail of the menu.