Bosco's Italian Cafe — Restaurant in Louisiana

We have tried to go here a few times for lunch unsuccessfully. The lunch hours are odd. Walked in and went to the bar to the left. All seating in the bar closed off, but we love sitting at the bar so all good. When we opened the menu it was obvious we were going to have a good dinner. It just reads like a smart person hand picked the menu. Started with BBQ shrimp app. Was afraid to open with this after having had them prepared by New Orleans top chefs. They were good. Not off the chain just good. I do not care for the shrimp being peeled and deveined in this dish and the sauce was creamier than traditional BBQ Shrimp. The flavor solid and the bread, obviously fresh was served in a large empty tomato can. As cool as it could be. I was already loving it. My T and tonic had flat tonic in it….she took it at Mach one with a sweet smile and replaced it with a house Malbec which was solid. My husband had the catch, a generous filet of redfish with one of the house sauces that had artichokes and capers in it. It was the best fish dish I have had in a few years. The filet was thick enough that you really got the full effect. Absolutely outstanding on every level. I had the seafood and eggplant appetizer. The best I have ever had. I had to keep pushing my husbands hand away and he is not like that. He would have eaten the whole thing. We had creme brûlée for dessert. Standard fare. It was expensive with three wines and three cocktails and the meal and tip. That being said we will be back and work our way through the entire menu. North Shore food is soooo disappointing. DO NOT MISS this place. Really good food, really good service….cozy and...

Long over due review! Soooo I’m Italian and VERY picky about Italian restaurants but we we finally found a winner!! Yes we drive from Baton Rouge but it’s absolutely worth it. Our first visit was in October for our anniversary dinner. We had the place to ourselves basically. We had such a sweet waitress who helped me with the menu (I’m recovering from eye surgery) She was very attentive and we never needed to ask for anything. Our last visit was last month and I was honestly impressed that the consistency of food and serve are STILL excellent. You can taste how fresh the ingredients, food and sauces are. You WILL have PLENTY of leftovers to dream about until the next day. The drinks are stiff without the stiff price too. We met Giavanna (the owners daughter) who was very helpful with my menu choice… Do yourself a favor and order the Carmella (named after her sister) and order dessert even if it’s to go. As a home baker I can tell you I rarely order dessert because it’s something generic and premade. Here the cake layers are light & fluffy, fillings and frostings aren’t too sweet. I cannot wait to return!! -Pic 1 & 2 Soft shell crab with a shrimp, mushroom, artichokes and lemon butter cream sauce. Side on angel hair with EVOO, Herbs, and garlic -Pic 3 The wedding cake -Pic 4 CHICKEN CARMELLA PANEED CHICKEN CUTLETS WITH A SHRIMP & MUSHROOM LEMON BUTTER SAUCE AND LB OF PASTA ON THE SIDE 🤤 -Pic 5 FRESH BREAD & BUTTER CHICKEN PARMIGIANA AND COCKTAIL -Pic 6 MOVE OVER REGULAR KING CAKE… DOBERGE IS WHERE ITS AT 😋 LIGHT CINNAMON CAKE FILLED WITH A SLIGHTLY SWEET MARSCAPONE FILLING AND ALMOND POURED...

Good food and good service. It matters not that this place is in a little strip mall on a highway. Tasty bread, fantastic sauce. But there's a fly in the ointment, and maybe it's just me, but each table has the pictured placard prominent in the center. Here's my problem: I don't want to know or participate in the credit card processing decision making, and I don't need to know. I find it disingenuous at best, to be told that paying a fee is for "my benefit"... It isn't. If anyone steals my card number, I'm liable for exactly NONE of it. All card transactions should be processed securely, regardless, and for me to pay 4% to boot is ludicrous. Standard processing is 2.7% for small businesses, and I don't think Square even charges close to 4%. To add insult to injury, when paying with a card there's a cumbersome"pre-authorization" process you have to go through. It's all just a giant pain in the rear, and again - I don't care to know. Raise your prices by 4% if you want to recoup more fees. I can't recall the last restaurant, if ever, that charged a "credit card premium." This practice used to be, if it isn't still, prohibited by vendor agreements. Regardless, it ruined what would have otherwise been a decent meal, and ran off who would have been a...