Landry’s Seafood House, which traces its roots as a family-owned restaurant to 1947, has changed a lot since Landry’s Inc. acquired the original location, but the emphasis on fresh Gulf Coast cuisine has never floundered. Landry’s Seafood began in Lafayette, Louisiana, and brothers Bill and Floyd Landry opened up Cajun restaurants throughout the 1970’s.
The brand was acquired in the 1980s by Landry’s Inc., and under the leadership of Tilman Fertitta, what was then a single restaurant in Katy, Texas, evolved into a multi-state seafood chain that would become the first concept of Landry’s restaurant empire. It’s set apart from other Landry’s seafood concepts like Chart House or Joe’s Crab Shack by focusing on Gulf Coast authenticity and Southern hospitality.
An elevated casual dining experience, about 60% of the menu consists of core items that have remained unchanged for decades, including the signature cedar-plank salmon and the classic fried seafood platter. The other 40%, however, rotates seasonally and with new menu innovations, including items like bourbon salmon and New Orleans-style oysters, to name just a few.
Since it’s the original concept in the Landry’s portfolio, it is the foundation for the company’s seafood expertise, and Landry’s Seafood House consistently delivers quality food through its time-tested recipes and by treating diners like family.
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