What is copelands restaurant

Chicken tenders, wing butter, bleu cheese crumbles. Served with homemade cheddar bleu cheese or ranch dressing.

Lump crabmeat, crawfish tails, artichoke hearts, in a Parmesan cheese sauce, served with crispy garlic croutons. Crabcakes hand-dipped in tempura batter with remoulade dressing. Jumbo lump crab meat, Roma tomato, avocado, red onion, cilantro, honey lemon vinaigrette. Almond crusted brie wedges, spring mix, arugula, sliced strawberries, shaved onions, toasted almonds, crisp bacon, balsamic vinaigrette.

Tomatoes, eggs, cheddar cheese, bacon, homemade croutons, choice of dressing. Tomatoes, bleu cheese, bacon, avocado, boiled egg, balsamic vinaigrette. Half chicken marinated 12 hours, fried with beer-battered French fries please allow 15 minutes. Chicken breast breaded and fried, angel hair pasta, alfredo, marinara, mozzarella, fontina, parmesan.

Blackened chicken breast, Madeira cornbread dressing, rich crawfish Tasso, cream sauce. Grilled chicken breast, angel hair pasta, tomatoes, basil, olive oil, garlic, parmesan cheese.

Fried crabcakes, Gulf shrimp, angel hair pasta, shrimp alfredo sauce. Fried eggplant slices, au gratin sauce, Gulf shrimp, fresh crab claws seasonal , angel hair pasta. Fried ravioli, stuffed with cheese filling. Topped with hot crawfish tails in a spicy cream sauce. Gulf shrimp, chicken, andouille sausage, spicy jambalaya sauce, mushrooms, peppers, bow tie pasta. Crawfish in a dark roux-based sauce, garlic, green onions, spices, steamed rice. Try it with Shrimp!

Gulf shrimp, oysters seasonal , crabcake, crispy catfish, onion strings, beer-battered French fries, corn fritters. Monterey jack, cheddar, applewood smoked bacon, lettuce, tomato, onion, Tiger sauce, garlic mayo, croissant. Served with beer-battered French fries. Fried chicken on a toasted brioche bun, sweet and sour pickles, spicy mayo. Hand-battered, golden fried, dressed and served overstuffed. Florida Grouper in garlic butter sauce over sauteed squash, asparagus, mushrooms.

Salmon seared with herbs and seasoning, topped with lump crab meat garlic bordelaise, served with rosemary roasted potatoes. Finest hand selected, 12 oz. I live in New Orleans and have had different charbroiled oysters. The charbroiled oysters could have had more liquid sauce to keep them from being so dry.

The ribeye steak for the price had too fat on it. Copeland's of New Orleans in Southlake is one of our all-time favorites. We have been going there for over 15 years and have NEVER had anything but an awesome meal and experience.

Last night, for our 16 wedding anniversary it was a disaster. The service was exceptionally slow. I get the shortage of workers but we saw at least five employees on the floor serving maybe 16 people. The drink orders were exceptionally slow to come out with 2 glasses of water and a tea. Food, same thing. My wife took a bite and told me it tasted funny. I tried and it was so foul I spit it back into my restaurant.

Who does that in a nice restaurant? It was that bad. When the waitress finally did come back, I strongly suggested that she notify the kitchen and that someone needed to taste the crabcakes. On the way out I ask to speak to the manager. He said that no one told him anything and it was the first time he heard that. He did say he would look into the quality. We left and will never go back. In my opinion, the waitress put the diner's health at risk for allowing the kitchen to continue serving Crabcakes that were questionable.

The dishes were not as tasty as i recalled. I had teh crawfish ravioli and it was okay. Nothing to write home about. You can't get food like this anywhere else, the crawfish raioli was fantastic, great recommendation from my server, Bennie!! Great service and as always great food. Anya our waitress was great!! Overall it was good. Certainly not great.

The fried Seafood Platter was plentiful and good. The Etouffee did not have many crawfish. One steak came out in a cracked dish and had to be redone and had an incorrect side dish. I know, stuff happens but still a little more care and it wouldn't. We also ordered cake and Bread Pudding. The cake was good. But, the Bread Pudding was awful. It had a weird half melted white chocolate on it. With a strawberry sauce of some sort dumped all over the thing.

And it was refrigerator cold in the middle. It was not edible Welcome back! Bring back half price bottle of wine Sundays! Made a reservation for a Sunday evening dinner. The food was fantastic and our server was great. My only complaint is with the bar staff. The first thing we ordered when we sat down was drinks; a couple of cocktails, a beer and a glass wine. We were well into the main course of the meal, after we enjoyed appetizers, before drinks were delivered to the table.

A minute wait. Had we known it would have taken so long, we would have cancelled the drink order. Thrilled it reopened.

Newly done inside is nice. Huge disappointed in serving size. This is not a Cajun restaurant. Potatoes and chicken were great. Welcome back, we soooo missed you! Bring back half price wine on Sunday! We started with drinks at the bar. Then we moved into the dining room. The beignets stuffed with crabmeat was the perfect size - one for each of us. Three of us ordered Decatur Catfish, which was delicious. The fourth enjoyed crab cakes.

We had a wonderful evening. Very nice experience, definitely will return and recommend. Copelands is always Kool, one of my favorites.

Great dinner and atmosphere! The food was great. Service could have been a little better, but overall great experience. Always a treat, especially on half off bottle if wine night. Food is always great! I have such fond memories from the past that today surprise me quite a bit. If today were my first day visiting Copeland's my review would be very different.

However, I've known them through the years and I know that they can really be a great place. I met a friend today for brunch. Typically I have some go to favorites on the menu but I decided to be adventurous today and try the Sunday buffet. It was lackluster at best. We arrived at for reservation. I had to wait what items were refreshed and that was an encouraging sign. However, as the lady was putting the food items on the buffet she had a gut feeling that the food was still cold.

In fact she let me know that if it was cold as she suspected, to let her know. The options on the Buffay were lackluster. I am not a big pork eater and most of the items were pork. The chicken and the fish incidentally were the cold items put on the buffet. The chocolate croissant was wonderful however, it's the exact same croissant that you would get at a Starbucks.

So Copeland doesn't get any special credit for that one. Our server was absolutely wonderful. He made sure to check in on us often. However, I was a bit surprised and maybe even let down that even after asking I'm having conversations with both our server and the manager on duty who were aware that we were not having a great experience with the buffet, there was no offer to try anything else. And in the end we received a full price bill as if everything had been perfect.

A summary is it I would definitely go back to Copeland's but I would stick with on when you ordering. I know they've done it for years, but this buffet is not a winner for me. My boyfriend and I came had reservations here for Valentine's Day and were very disappointed with the service and food here. Our table was very small and in an uncomfortable, crammed corner.

Food took long to come out, was lukewarm and not very good at all. Not a good experience at all. It was a pretty good place. Good food good service. Overall pleased. A perfect romantic Valentine's date night!

Walking in to live music made a great impression. The young lady singing had a beautiful voice and singing love songs on Valentine's day was the perfect touch. Definitely happy we requested a booth-more privacy and less noise. Our server was very sweet and attentive. It was our first time here so of course we had to try an appetizer. The spinach artichoke dip was delish! Enough for 4 to share so we barely made a dent.

The only thing I'd do differently would be to book a room at the hotel so after stuffing ourselves we could jump on the elevator and go our room! Valentines Dinner: Overall, pretty good. The gumbo needed some help The crab claw appetizer was delicious but only 16 crab claws.

Yep, we counted them. The highlight of our meal was the strawberry cheesecake. Pretty good food, great service, average value.

We were seated for 15 minutes before our drink order was taken, but the food was outstanding. The drinks were pricey and very small. I would go back again and just not order any alcoholic drinks. The steak was a bit under seasoned and salty, but still well cooked. Went for happy hour this time - good drink and food special prices but they just introduced a new menu.

Hits included the blackened shrimp quesadillas and crab stuffed shrimp. Misses included the margherita flatbread which tasted and presented like cheap frozen cheese pizza. We had a reservation and we told the hostess, but she still wanted to seat us in the bar area. When I repeated that I had a reservation she said the dining room was very busy and again wanted to seat us in the bar.

I said no. She then led us to a booth in the dining room. Our waitress was very nice. The food however not as good as we remembered and they were out of several menu items.

It has been wonderful to work for a company that not only has a strong and well-balanced set of values, but also uses them to guide how they run the business. From my first day on the job bussing tables and serving, to my time spent as a bartender, I always felt valued by the people I worked for. After a few years, I was presented with a chance to move into management and found that not only was I valued as an individual but that I would also receive the guidance and knowledge to gain confidence and grow in my role.

I was later given the opportunity to move into my current role as a General Manager and I am amazed at how much support I have and how much desire the company has for me and the other people in my building to not only succeed, but to grow both personally and professionally. A company that promotes growth and development. A company that is proud to serve. I moved through various positions in the restaurant and then into a career at the Corporate Office working in the Training Department.

During this time — Big Al pushed us hard. He wanted only the best of the best — for the company and for each of us personally.

During this time, not only did I gain knowledge and experience that would prove to be invaluable in my life, but I also made relationships both personal and business that would last a lifetime. I moved on to do my own thing for about 20 years opening my own BBQ restaurants and then after I sold that business, I decided I still wanted to work a little.

So imagine my delight when one of those relationships that I made so many years ago reached out to say there was a job at the Corporate office that might interest me. How I came to work for the Copeland Family was a bit unique. I was hired as a hostess in , and that was the beginning of my lifelong career with my work family.

Within four years of working in the restaurant I became a certified trainer, learned all stations, both FOH and HOH, and did my first restaurant opening as a trainer. The company was growing fast so I had the opportunity to be part of countless restaurant openings. As my life changed, becoming a mom of three, I was offered the opportunity to move into roles that worked best for myself and the company.

The experiences and relationships I have had along the way have greatly contributed to the person I am today. I love this company and truly consider the people I work with as part of my family.

Never did I think that my first job out of high school would lead to my lifelong passion. With the many changes my life took: college, marriage and starting a family my career needs changed too.

It was , I was working as a cashier at a little place called, Mrs. Not long after, in November the new restaurant opened and I was offered the opportunity to work there as a hostess and server.