Mother's Restaurant
Po' boy restaurant · Central Business District ·
Po' boys, Southern fare, breakfast plates, and seafood since 1938.
Po' boys, Southern fare, breakfast plates, and seafood since 1938.
"Mother’s Restaurant, on the end of the parade route for many krewes, will dish out strong drinks and huge portions of New Orleans comfort food from 7 a.m. to 10 p.m. Mardi Gras Day. The debris po’ boy is one specialty or order the meaty bits piled on a plate of eggs. Nothing fancy to see here but lots of options to banish the hangries." - Beth D’Addono
"I’d taste the jambalaya at Mother’s in New Orleans, praised as a standout (the write-up even calls it *chef’s kiss*)." - Lauren Dana Ellman Lauren Dana Ellman Lauren Dana Ellman is a New York-based writer and editor who specializes in travel, lifestyle, food, and shopping content. Travel + Leisure Editorial Guidelines
"When Mother’s restaurant opened its doors on Poydras in 1938, the conventioneers who now wind lines out the door weren’t a thing. In fact, the whole CBD was a hive of local businesses and abodes. Times have changed, but Mother’s is still dishing a solid array of breakfast plates, po’ boys, and meat and threes at reasonable prices. Shrimp Creole, fried chicken, jambalaya, it’s all here." - Beth D’Addono
"Opening later this fall in the restaurant’s former Church Street location, this fried-chicken-focused cocktail bar from Ean Bancroft and Ross Winecoff will center on buckets of fried chicken, fried chicken sandwiches, tenders, and hearty sides like red beans and rice, plus a collard green coleslaw made with brined cabbage dressed in Duke’s mayo and a take on Robuchon potatoes. Beverage offerings will include frozen and tropical-inspired cocktails along with a few classic New Orleans drinks as a nod to the chef’s French Quarter experience. The owners are currently previewing the concept with pop-ups that showcase Polynesian–Cajun–Southern twists—examples include Louisiana blue crab rangoon, rum-spiced boiled peanuts, Sichuan cold noodles with potlikker collards, and a Southern-Cajun riff on a pupu platter." - Beth McKibben
"Smack Yo Mama Good Food The very first restaurant that was recommended to me by the bellhop at my hotel was Mother's Restaurant. Mother's is one of the oldest and most successful restaurants in the NOLA. The line to get inside stretches down the sidewalk to the back of the building. The menu has all of the Nawlins classics like Po-Boy sandwiches and jambalaya. Breakfast is also amazing. Creations like the shrimp creole omelet with grits really popped out on the menu for me. Try it, try it all! By Andrew Edwards"
