I’m sure many of you know Phil’s long history in BR, first on Government, then for a short while on Concord before shutting down for roughly a decade before opening up again in their current space in Southdowns. A very long, very illustrious history of good food and good times. These guys know what they’re doing, and like a lot of seafood restaurants in town, they do a great job with the turf portion of the menu. This trip I went with the Macie, half of any poboy with a side salad or a cup of any soup. I did roast beef and chicken and sausage gumbo. Good call on my part.
One of the small details I like about Phil’s is they use ceramic ramekins instead of plastic for sides and sauces. Doesn’t seem like a lot, but it bumps up the experience and avoids the chill of cheapness. Here’s another nice touch:
They leave a few butters out at room temp on the cracker baskets so you can butter a saltine and munch if you show up really hungry. Very old school. No charge. Just built in hospitality. That goes a long way. The roast beef poboy and gumbo were both excellent, and you’ve got to love the option to put together your own lunch with a little variety. I definitely plan to go back this summer to try some of the nice salads on the menu as well. I’m especially interested in the shrimp remoulade since they add fried green tomatoes to it. This version of Phil’s is kitted out as a sports bar. The original was a sports bar too, just not as many televisions.
