Chefs prepare Gulf Coast seafood, soft-shell crab louie, pork chops, and veal amidst wide-paned windows and fancy table settings
- Expires Jan 23, 2013
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Chefs whip up upscale seafood and meats, such as soft-shell crab louie ($27.95), blackened pork chops with shrimp hollandaise and carrots Grand Marnier ($21.95), trout almondine ($13.95), and oyster po boys ($7.95).Chappy's in Point Clear
Sunlight glitters through Chappy's in Point Clear's wide-paned windows, illuminating chefs as they lightly fry trout fillets and drape shrimp hollandaise sauce over pork chops and tender milk-fed veal. From the kitchen, they'll hand over their gourmet surf 'n' turf entrees to a wait staff who then arranges them atop crisp white tablecloths where flower vases, napkins folded into fleur-de-lis, and life-size replicas of the Lusitania adorn place settings.