Nestled on Bayou Bonfouca in Slidell, Chef Ross Eirich prepares upscale Creole and other regional specialties. On the menu is all manner of Gulf seafood, starting with appetizers like smoked, raw or charbroiled oysters, bacon wrapped scallops, crab cakes and seared Ahi Tuna. Naturally you'll find Louisiana favorites like chicken and sausage gumbo, po-boys, Shrimp Remoulade, blackened fish (Pecan Crusted Catfish or Trout Amandine, anyone?), and seafood platters, but specialties as well, like Seafood Eggplant Napoleon, Chicken Piccata or Shrimp and Catfish Creole. Surf and turf is not only a selection on the menu, it's Chef Eirich's sweet spot. Seafood is the star in Louisiana, but Nathan's also offers a 6- or 8-oz garlic filet, 16-oz ribeye, a variety of juicy burgers, six unique pasta dishes, and three pork dinners, including the bacon-wrapped loin, braised shank and the signature Bayou Pork with Shrimp Butter Sauce, served with Pasta Bordelaise and veg du jour. On the lighter side are crisp salads, sandwiches & wraps and soups, too, each featuring the Creole touches that have kept Nathan's customers coming back for years. The Eirich family has a long history of owning and operating restaurants in Europe and in America. Honoring that tradition, Chef Ross has cooked at many fine restaurants in New Orleans and is better known s the Executive Chef at Galatoire’s Restaurant where he cooked for the James Beard Awards in New York. As a result, Galatoire’s won the Prestigious Restaurant of the Year Award and the top restaurant in the United States for the year 2003. Ross now embarks on his own journey with Nathan’s Restaurant named after his eldest son. The restaurant will be slightly up scaled in the hopes of capturing some of the Creole classic dishes of Louisiana. Nathan's is open Tuesday through Thursday from 11am to 9pm and Friday & Saturday, 11am -10pm.