The Blue Crab Restaurant & Oyster Bar — Restaurant in Eden Isle

My family and I attended this location on 6/7 after a dance recital. The waitress (Consquela) struggled out the gate with drinks. It was like she started out in the weeds, but knew her tip was built in because of the party size. Conquesla did not bring requested items (I am STILL waiting for a drink refill and bread), when ordering my salad I asked for extra dressing and she supposedly wrote it down. The salad brought to the table was room temperature with no extra dressing. She also made the error of entering a Oyster platter instead of an Oyster and shrimp platter. Here is where service went completely down hill. Instead of owning up to her mistake, and following YOUR company procedure (to remove the item from the table) once it was brought to her attention, she brought out manager Shannon. Shannon was unapologetic, acted as if we were attempting to get over or get something free and she was not listening. We repeatedly said it's alright but when she was told she could leave she stormed off. Seated at the table were 2 long time servers, an educator, a medical worker, someone who has been in Corporate America ovee 20 years, 2 business owners of over 30 years and 2 retired military members. The waitress and the manager lacked accountability, they were not apologetic and was not listening to resolve the issue. This is definitely my first and last time visiting this location. The Blue Crab Lakeshore is always on point from the atmosphere, the service and the food, your staff at the Slidell location may want to shadow the Metairie location for better customer service and resolving customer issues caused...

Don't think I've ever reviewed a restaurant before. If I ever had a bad experience I usually just take my L and go. But this was truly awful. The best part was the sweat tea and crackers. Our $30 charbroil oysters came out warm and not cooked all the way. Didn't think charbroil oysters could ever taste bad but here we are. I've never had oysters where you didn't have to wait a second to eat them bc they were so hot. These were warm at best. Didn't even eat all of them. Left most of the BBQ Shrimp and grits as well. The shrimp smelled and tasted old. The BBQ sauce was so so, but the fishy taste of the shrimp overpowered it. Only ate 5 of the shrimp. The grit cake or whatever it was was flavorless. Took 1 bite of it and I was done. Ordered a side of cheesy biscuits and ate part of it. I was just floored by the quality and taste. Didn't know what to do or how to act. Never have I complained 1 time in a restaurant. I've never felt right of asking for money back but if ever there was a time for it, that was it. Never have I had every aspect of the meal bad. Not just I didn't like it or it didn't taste good, But bad quality, bad flavor. I've always felt that there is a difference in not liking something and just flat out bad. This was just bad for us all...

The food was fantastic, all of our entrees were excellent. The service was also very good. The main issue with The Blue Crab is availability of menu items and communication between the kitchen and waitstaff. Two of the sides were unavailable, however our waiter only knew of one being out and we found out the other was unavailable after we ordered it. We've been in twice in the last two weeks and each time were told there were two dessert options. Both times we ordered the brownie sundae only to be told that they were out. The waiters should have known this. Having only a single dessert option is not great. The second time we did order the dessert that was available, and when we received the bill noticed we were charged an additional $6.00 for ice cream. At no time were we given the option of having ice cream or not having it. Also, I ordered the house wine, when my wine arrived I was told they were out and instead I received another brand. When I received the bill I saw I was charged much more for the other brand, this was not communicated to me ahead of time. Overall a great place, but they need to work on their desserts and on communicating costs to...