sal & judy's restaurant

unparalled food. i have lived in the mandeville/new orleans area my whole life and thus have had my fair share of excellent food, but nothing even comes close to sal and judy's. it's not just sometimes excellent, but rather consistently the best food i've ever eaten. before you go, you must know what to order. the crab claws with cream sauce are the best appetizer on the menu. though the others are fabulous, too, you can't eat at sal and judy's without having the crab claws. forget about your diet for the night and use the hot loaf of french bread to sop up all the extra sauce. when you order an entree such as veal or fish, be sure to add the nicholas sauce to it. it is a butter-based sauce filled with lump crabmeat as well as shrimp and mushrooms. it absolutely makes the dishes. i always get something with the nicholas sauce and my husband always gets something with a traditionalitaliansauce. the traditionalitalianfood is always excellent,and portions are huge, but, in my opinion, the nicholas sauce is what's so special. sometimes you have to ask for the sauce, though the server usually mentions it as a choice. don't treat it as a choice. treat it as a must-have. happy eating!

superior meal, unrivaled service, excellent experience!. the only thing better than the overflowing plates of fresh seafood, authenticitalianand creole inspired dishes is the service that you cannot find anywhere else. after dining at some of the finest restaurants in new orleans, i can honestly say that sal and judy's has the most attentive and gracious wait staff among any of the most exclusive restaurants. the signature "nicholas sauce" is my favorite and can top any dish, though the redfish will always be the best in my opinion. excellent wine and dessert selection, as well. however, to me, service can make or break a dining experience. unrivaled service from a professional wait staff who have been there for many years is to be expected on every visit. i am consistently impressed by every dining experience at sal and judy's. they pay attention to detail in every aspect. make sure to make a reservation!

italian?. first off, i am not impressed. i was told to go to sal & judy's because it is the best food on the north shore, but to my surprise i had a completely different experience. the out side looked very pleasant yet, when i entered i could not help but notice the horrible decor. i felt as if i was in a renovated funeral/wake home. the carpet was ridiculous, i saw a plastic bench table get brought out for use, and the plates looked like my 95 year old grandmothers. i wouldn't be surprised if the owner looted her house after katrina. oh yah, how could i forget...the butter ceramics are reused at every table..........nice! when we got our food, i was brought french bread instead ofitalian.... what?!?! then they gave me cocktail sauce with my calamari instead of marinara.... i thought it was a joke... i don't know where the chef got his recipes but never have i seen peas in lasagna. i read these post from other people and all i can say is you live in a box. explore, go to italy, or even new york and see what realitalianfood is like. on the upside...the bar tender did serve good drinks, nice and strong.

bestitalianfood ever!. i adore this place and have been going for years. it never disappoints. it is the bestitalianfood i have ever eaten. the salad is amazing with their homemade dressing, the crab claw appetizer is to die for, the spaghetti and meatballs is the best. i also love the spittini--incredible flavors and such a huge portion. you will not leave hungry. even the owner, sal, will still come by every table and check on everyone. a wonderful place to eat and such a treat!

outstanding blend ofitalianand creole. we have avoided this restaurant for 3 years based on an idle comment of of "it's just a meatball restaurant with over sized portions". this is only half true. the redfish is top flight with a buttery sauce loaded with fresh crab and seasoned perfectly. the spitini has a wonderful, tasty stuffing covered with a light sauce and mushrooms. the cappelletti has a blend of cream and red sauce balanced to complete the stuffed pasta. and, most importantly, the meal is met with a warm, crisp, french bread that rivals any restaurant in new orleans. i'm sorry that we took so long to give it a try. oh yes, the portions are over sized so we are forced to endure this well crafted meal for dinner tomorrow night, again.

sal impastato is from sicily – having come to a america as a young man 50 years ago, and worked in restaurants in nola and tx, sal finally got to open his own place several decades ago – on a quiet country road in lacombe, louisiana. “people” say “italian” in new orleans and thoughts usually go to mosca’s , on the west bank.  lacombe is probably the same distance or a little bit longer, in the opposite direction, but light years apart in their food, preparation, and service. it was my first visit to sal and judy’s, and it was memorable, to say the least, because i was a guest of the owners, and ate in the kitchen. and i am here to tell ya – me, “mr. i seldom use superlatives,”  sal and judy’s is incredible.  we plowed through the menu with abandon, sampling numerous appetizers and entrees. starters included crab claws in a cream/lemon/wine sauce; baked oysters withitaliansausage; a crab stuffed giant “cannoli” sau

overpriced ritzy version of anitalianpie chain. stuffed artichoke was average, capellini appetizer pasta was not very good at all, wife liked the crab claws and gumbo and oyster/artichoke soup was ok. water tasted weird. dinning room was loud but interesting to hear 10 conversation in your face while you enjoy your average overpriced food. i honestly have no idea how this place got such good reviews, it seems like its basically a place for rich people to go waste their money.

my family has eaten here for the past 20 years. we all agree that it's the best restaurant on the northshore. however, before going, everyone needs to know that the make a sauce to top fish and paneed veal dishes with every night, and they usually don't come right out and tell you they have the sauce. you have to ask what the sauce is. it's usually called nicholas and is full of lump crabmeat, shrimp, and mushrooms. they are not skimpy with their portions or the seafood in their sauces. a must have are the marinated crab claws-- i promise they are unlike any claws you've ever had before. they are served in the most amazing cream sauce. i've heard the traditionalitaliandishes are great, but i always stick with the seafood dishes and veal with the seafood sauce.

it was good. whatever appetizer we had rocked our mouths with flavor. my meal/entree was decent but basically spaghetti with some special meat rolls. my wifes meal was exceptional and i think that when i go back i will not try the traditionalitaliandishes but will veer from them as i liked hers better!!! two thumbs up and worth the price wait and th reservation which you have to call for!!!

basically impastato's on the north shore. which means fantastic. the setting is a little more high end with the loss of the saints stuff. but the menu is very similar and the pasta just as excellent. if this place were uptown, people would rave about it as the bestitalianrestaurant in america. but it's in lacombe so only long time locals know about it. and they hide it.

the only place to eat italian. my family has been going here foritalianas long as i can remember. in my opinion it is the only spot to eatitalianworth paying for (and the prices are not even close to expensive). the portions are completely generous and the food is quite simply amazing! order anything off the menu and you cant go wrong. fyi the veal parmesan is the best but its not on the menu.

best on northshore. as a lifelong resident of the northshore, i can say with complete conviction that this is the best food on the northshore. i actually like it better than any place in all of new orleans. my entire family feels this way. we have been eating here for 20 years and the quality has never faltered. though theiritalianfood with traditional red sauce is very good, the most amazing dishes are those with the cream sauces. they don't advertise some of their sauces, but if you ask for one (i believe the most popular is called nicolas sauce), they will top your veal or trout with it. it has mushrooms, shrimp, and lump crabmeat and is the best sauce i've ever eaten. they do not skimp on the crabmeat and shrimp, either. you have to specifically request this sauce, though! i highly recommend the marinated crab claws as an appetizer-- a huge portion of claws covered with a delicious cream sauce. if you try these items, i can't imagine you'd be disappointed!