



Head on down to the Silver Slipper! Yes, the commercial is stuck in my brain while I am so excited about our last visit. I have loved the scenic drive, the variety of machines, and the beautiful casino since they opened after hurricane Katrina. I have also told so many people that one of my very favorite casual-fine dining venues sits in the back of the casino overlooking the Gulf, The Blue Bayou. Decorated for the holiday season, the lodge style stones and water colored accents are exceptionally beautiful with the turquoise and silver Christmas decorations. The staff are amazingly friendly and the aura is very laid back. Anyone familiar with John Ferrucci and his management team knows that the employees are happy and appreciated as well as the guests. He has always strived to provide an excellent selection of fine foods served expertly by an upbeat staff. The open kitchen lets you watch the chefs in action, cultivating a fantastic array of dishes.
I began with a Lemon Drop Martini – Pinnacle Whipped Vodka, Absolute, fresh squeezed lemon, a drop of simple syrup, shaken and served in a sugar rimmed chilled martini glass, and, I was surprised at how much I loved this drink! Cheli had a refreshing Moscow Mule while we studied the menu. We loved the menu selections and the lighted menu that we could actually peruse without readers, lol. We enjoyed fresh baked Italian and wheat breads served with butter or olive oil and balsamic vinaigrette with roasted garlic and parmesan reggiano, while we awaited our appetizers.


The feast began with some of the best Crab Claws ever – marinated and broiled in a garlic parmesan, so delicious! We then had the Crabmeat Au Gratin – fresh lump crab folded into a rich and creamy cheese sauce served with crostinis, this would also be good on top of almost anything! Mama’s Blue Bayou Crab Cakes – loaded with crabmeat, folded into a perfectly seasoned breading, Panko dusted and fried, served with a house remoulade, two cakes perfect for sharing, and, so awesome they should be shared! The Diver Scallops – two jumbo scallops served over fresh sautéed spinach, drizzled with a Beurre Blanc, and, topped with a citrus salad, they were divine, perfectly seared with a succulent center, the scallops were amazing! Cheli said, “now, remind me why I used to not eat scallops?!” I also had the Classic Escargot en Croute – six tender escargot in garlic butter topped with a tiny puff pastry. These were all me and I was thankful for that indeed! They also offer Jumbo Shrimp Cocktail, Oysters on the half shell and charbroiled, Blue Bayou Gumbo, and a soup du jour.