Morton's Boiled Seafood & Bar — Restaurant in Madisonville

Some restaurants feed you. Morton’s throws a whole Louisiana parade on your taste buds and makes you want to dance out the door. My Granny and I left Pearl River and headed down the road like we were chasing a crawfish boil, because we kept hearing folks say Morton’s was the real deal. Turns out they weren’t lying. This isn’t just a place to eat. It’s a place where food and family history come together, right there on the water, with more soul than a French Quarter brass band on a Saturday night.

Morton’s isn’t some new-money hotspot trying to invent itself on Instagram. This place has roots. Uncle Morton planted them in 1985, and since 1991 his niece Dawn has been running the kitchen like a jazz conductor, making sure every plate hits the table with harmony, heat, and heritage. The moment you walk in, you don’t just feel welcome. You feel claimed, like you just stepped into somebody’s home where the pots never stop simmering.

Our server, Layton, was a star in his own right. Quick on his feet, full of knowledge, and sharper than a shrimp fork. He didn’t just take our order, he guided us like a Cajun compass straight to the shrimp and corn bisque. And let me tell you, that bowl didn’t just sing. It shouted like a trumpet on Bourbon Street. Creamy, rich, spiced just right. I could’ve filled a five-gallon bucket with it and still begged for more. That bisque wasn’t food, it was testimony.

We also split a shrimp cocktail that was big enough to headline its own festival. Plump, chilled, and seasoned just right. Then came the main event. I went for the shrimp and catfish platter while my grandmother held it down with the catfish. Both plates landed with the kind of crunch that tells you this fish took a dive straight from the fryer into glory. And then came the sauces. Lord have mercy. Real, homemade tartar and remoulade. Not the squeeze-bottle shortcut most folks try to pass off. You could taste the love in every scoop. That’s what separates Morton’s from the rest. Everything tasted like somebody’s MawMaw clocked in back there just to make sure you remembered what real food should taste like.

And just when I thought we couldn’t handle one more bite, Dawn herself came out with a gift: their Monday-only artichoke and oyster bisque. Deep, rich, decadent, and proof that this kitchen’s recipes are written in the same language as our Louisiana roots. Meeting Dawn was just as special as tasting her food. She’s got that same spice in her spirit that her kitchen puts in its pots. Warm, authentic, and full of flavor.

By the time we waddled out the door back to Pearl River, we were full as a tick and grinning ear to ear. Morton’s isn’t just a restaurant. It’s a legacy. It’s a story. It’s the sound of zydeco on the breeze and the taste of Louisiana tradition in every bite. Uncle Morton has to be smiling down from heaven, proud as can be, watching Dawn carry the torch with as much fire as the kitchen itself.

So here’s the bottom line. If you find yourself anywhere near Madisonville and you don’t stop at Morton’s, that’s your loss. This is where seafood meets soul, where history meets hospitality, and where every dish feels like a second line you never want to end. Until next...

To be totally honest I have been a huge fan and referred Morton's to everyone. However after yesterday evening I have to say my referrals will stop, I probably will not be back, and will steer people away from Mortons. My wife came into town to visit me while I was at work as I commute to the area for business. We went in and ordered the boiled shrimp and an order of sides (mushrooms, corn, sausage) the mushrooms had a tangy taste to them as I started eating them, so I smelled them and they smelled kinda soured. I asked my waiter if they were reboil and told him why I suspected it. He took them to the kitchen and confirmed they were a couple days old. Now the restaurant had been closed Tuesday and Wednesday so these had to be leftover from Sunday or possibly Monday as I am not sure if they were closed Monday. He had told me the manager had gotten on to them for serving those. A few minutes late we were brought another order and I inquired if they were fresh to which he stated he thought so. I picked up a mushroom and tried it to find the same sour taste and smell to them. The waiter took them back to the kitchen and returned to tell me they were getting rid of that whole lot and going to boil new it would be about 15 to 20 minutes but we could have an order on the house if we wanted to wait. This is rather insulting that there was a second attempt at serving me old spoiled food. Then thought after a second time it was ok to offer to cook some fresh and serve me. I cook alot myself as a hobby and would never take a chance with getting someone sick. It is ashame where restaurants ethics and integrity have fallen to.

Be aware of what you eat and where you eat as its obvious they arent concerned with the quality of product they are providing, nor your health. BTW. Never did the manager visit us so that in itself tells me this is...

Well, we went to eat there on a Friday night so it was crowded. We got there around 6:30 and had about a half n hour wait which we spent at the bar. They didn't have pagers which is odd, so we had to continually listen to the seater to call out our name. We got our drinks and ordered Crab cakes an appetizer. Now, when I envision crab cakes, I think about lump crab meat lightly battered and golden brown. This is not what we got. In fact, it wasn't a crab cake at all, but a crab patty instead. Anyone who has had crab cakes and crab parties knows they are diffent. These consisted of mostly filler and if there was any carb meat in it at all, it was a pulverized mush. To top it off, they charged me market price for them supposedly because of fluctuating crab prices. That would have been all well and good if there were any actual crab in the cakes. So later, we placed our order. I ordered boiled shrimp, also market price and the wife ordered fried oysters and grilled shrimp with a baked potato. About 20 minutes after ordering, my billed shrimp arrived but my wife was told they she would have to wait an additional 10-15 minutes for her order because apparently, a bus load of 60 patrons showed up at the same time and all of them ordered the fired oysters as well. To be fair, my boiled shrimp were good and they gave me a good portion, but it's hard to mess up boiled shrimp. I was half way finished my meal when my wife's food finally showed. She assured me that hers entree was good and since I didn't try it, I'll take her word for it. So it was a mixed bag. Good enough entrees, bad appetizer, slow service, crowded. I certainly wouldn't drive out of my...