Pappadeaux Seafood Kitchen 1001 Avenida De Las Americas, Houston, TX 77010

"The food here is amazing. I highly recommend the fondue with shrimp and crawfish, Pasta Mardi Gras and the Redfish Pontchartrain. Our waitress Alaina was spot on with service, friendly and overall wonderful. My husband and I travel and love to try new places and we will definitely come back. I may even sneak and eat lunch here one day while he is at his conference."

"First time in Houston. Awesome experience and great food. Our waiter Adan was professional and did a great job offering alternative food suggestions for non seafood eaters. He mozzarella bites, house salad, and cajun tenderloins were delicious. And the host Najee was also professional and made us feel welcome. I can't say enough about the key lime pie. We will definitely return when back in Houston."

"This place is fantastic! The service was amazing. Very fast, attentive, and polite. We got the calamari for an appetizer and it was a great portion for 2 people. Then I got the crispy salmon and jumbo crab entree and it was spectacular! A little spicy but absolutely delicious. We also had plenty of food to take home for round 2! It was pretty cold inside but that's my only complaint. Other than that it was a 10/10. Highly recommend!"

"I dined in this Evening and was promptly seated then greeted by a very pleasant waiter named Floyd. He has a very pleasant personality and he was very attentive. He ensured I had everything that I needed. The establishment itself was very clean,including the ladies room. Upon my exit,on of the waitresses held the door open for me."

"The menu is a little condensed compared to other locations and the atmosphere is different as well. However, they make up for it in portion size, and taste. The staff was very nice. The food was on point. We had Alligator bites for appetizers. We had Rainbow Trout & Shrimp (Pan-grilled, seared shrimp, honey glazed carrots, lemon butter) & Atlantic Salmon Alexander with (blackened shrimp, scallops & crawfish in a white wine cream sauce, with dirty rice) with house salads for main course. Then we had Key Lime Pie (In a graham cracker pecan crust) for dessert."