Channel Surfing
October 31, 2013Sources: Villavaso out at Vandebilt
November 4, 2013
Politz’s Restaurant in Thibodaux is a dining institution.
Founded by the late John Politz, a Napoleonville native, the restaurant has been a family-style fixture, operating for more than two decades. Three days a week – Thursdays, Fridays and Saturdays – the place remains packed with patrons hungry for a home-cooked meal.
More than 40 years ago, Politz opened his first restaurant in Napoleonville. Named “The Tasty Spot,” the joint was known for its burgers, fries and fast-food fare. When customers clamored for a sit-down option, Politz opened the Napoleonville restaurant. A Thibodaux site followed in 1987.
Today, Politz’s daughters keep the restaurants going.
The restaurant has likely changed little since its opening. It still sports two large dining areas, dark carpet and terrazzo floors in the work areas, with a large bricked archway granting entrance to the main dining area. It was likely stylish in the late Seventies. But then that’s probably fitting given the restaurant’s menu is much like your grandmother would have served. That’s not to say the food is lacking … my grandmother cooked quite well.
Customers seat themselves in the ample dining area. The relatively small parking lot out front leaves first-timers to believe Politz’s is a tiny place, but that’s not the case at all.
We descended on Politz’s on a Saturday night and, while we were able to find a table, the facility was packed, which is generally a good sign.
Politz’s Restaurant is only open three days of the week: Thursday, Friday and Saturday nights for dinner and, for lunch only, on Friday afternoon.
The menu is extensive, to say the least, and may take some time to digest if you haven’t heard about it beforehand. Items literally run the gamut from seafood to steaks to Italian dishes.
One of my dining companions had heard good reviews of the soft shell crab but, alas, Politz’s was out on this particular evening. That should give us reason to return.
It was difficult to decide what to order and, without the help of our waitperson, we might still be contemplating our selections. We decided to start the meal with a large Italian – or wop – salad. A typical Creole-Italian favorite, south Louisiana is one of the few regions that don’t consider the term wop derogatory. And we love our salads.
Italian salads are commonly the foundation of a muffuletta olive salad. Sadly, this one missed the mark. The iceberg lettuce was crisp, the tomatoes ripe and flavorful, but the only hint of season came from the black and green olives. The salad was doused with olive oil – no hint of Italian herbs, Worcestershire sauce or any vinegar was detectible. Also missing was the sprinkling of cheese or any type of meat. A lesser-priced house salad topped with Italian dressing may have made for a better start.
My guest also ordered the shrimp and corn bisque. Loaded with shrimp, the small bowl proved to be quite flavorful. She also reported it was nicely seasoned, something that seemed lacking in our other dishes.
For our entrees, my guests enjoyed fried shrimp and coleslaw and the eggplant shrimp etouffee.
I decided to continue the Italian theme and dined on spaghetti and meatballs. Our waitress did forewarn us about the serving portions, which are huge apparently for all of the restaurant’s selections. By night’s end, two of us had to request doggie bags to take food home.
The fried shrimp earned two thumbs up. In fact, a glimpse around the room indicated that fried seafood is probably what Politz’s does best. The regulars – the folks that the waitstaff greeted by name – were enjoying huge platters of seafood. The Friday lunch buffet, a longtime draw in Thibodaux, is said by locals to be the best lunch deal in town.
Unfortunately, the same can’t be said for the eggplant shrimp etouffee. The dish includes a decent amount of food, but on this night the eggplant was a bit soft and gooey. The bigger downfall, however, was the lack of seasoning. The dish was simply bland.
Likewise, the spaghetti and meatballs was lacking. The sauce did have an authentic richness, but the lack of salt or any seasoning in the sauce or meatballs was disappointing. If I had to guess, this may have had something to do with the clientele: most of the guests in the packed dining room were seniors who may not have the same gastrointestinal fortitude for Cajun or Italian spices. Or, maybe Politz’s just needs to add to its spice choices.
Our traditional bread pudding was delicious.
You can observe a great deal about a restaurant from the other patrons. It was obvious that Politz’s has a strong, loyal following. I suspect that is due to the casual atmosphere. They have their menu staples and you know what to expect when ordering.
The service was relaxed and, although the facility could use some updating cosmetically, we were quite comfortable.
Overall, Politz’s was difficult to gauge. I know why people enjoy it. Politz’s is not trying to reinvent the wheel or create new dishes; they simply stay with the tried, true and consistent, moderately priced meals that have kept customers coming back for generations.
– guru@gumboguide.com
Politz’s Restaurant in Thibodaux is not trying to reinvent the wheel or create new dishes; they simply stay with the tried, true and consistent meals that have kept customers coming back for generations.
