ABOUT US - The Story

Over the past 30 years, Mike Anderson's Seafood has grown into a Baton Rouge staple. It's the South Louisiana restaurant that food lovers and football fans alike turn to for fantastic regional food in a festive atmosphere - and for fun with friends and family too. After three decades in the food business, Mike Anderson's has earned its reputation for exceptional meals and pampering customers.  

"When I started the company, I wanted to make sure that customers leave full and go home with leftovers. I wanted them to get their money's worth," says owner Mike Anderson. "Now 30 years later, they are still returning because we continue to strive for consistently good food, dependable service, and to make sure the customers get their money’s worth.

It's as simple as a process can be when 30 years in the making.   Mike Anderson, an LSU All-American football player in the early 1970s, opened Mike Anderson's College Town Seafood & Oyster Bar in November of 1975. It was located on Highland Road near LSU and offered four different poboys and oysters on the half shell. The restaurant also offered fresh und boiled seafood for purchase.  Sales grew, clientele grew, and the menu grew to include seafood gumbo and shrimp salad among other treats. When it outgrew its space, the company moved to its current location on West Lee Drive and changed its name to Mike Anderson's Seafood Restaurant and Oyster Bar.

Today, Mike Anderson's in Baton Rouge seats more than 235 people. The company opened it’s French Quarter location in the mid 1980s; a location in the French Quarter. The Riverwalk Mall soon followed. Since the hurricanes of 2005, both New Orleans locations have been closed. The Bourbon Street location will not be reopened and the Riverwalk is yet to be decided.

There is also Mike Anderson's, a franchise, located in the Holiday Inn in Gonzales.  All locations have the same decor, the same the same menu, and the same dependable service that have kept the main location a popular destination for more than a generation.

Loyal customers as well as South Louisiana visitors flock to .Mike Anderson's for sensational fried or broiled seafood. Other restaurant favorites include a crabmeat and shrimp-stuffed filet, Mike's Special (jumbo shrimp broiled in worcestershire, margarine, lemon and spices) and The Guitreau (grilled fresh fish topped with sautéed crawfish, shrimp, mushrooms and onions in white wine, margarine and spices). Along with many others, these recipes are also available in Mike Anderson’s cookbook.  

In addition to the main restaurant, Mike Anderson’s also offers outdoor dining at The Side Porch. It was originally designed as an overflow waiting area for customer comfort, but it was so well received that they expanded the porch to accommodate the numerous request for private parties.    Beginning with crawfish boils, The Side Porch soon expanded its offerings to include full buffet and bar.  Today The Side Porch is booked for private parties five out of seven nights of the week. It has become a premier location for hosting birthday parties, reunions, corporate parties, seafood boils, rehearsal dinners, small wedding receptions and high school reunions.  In addition to piped-in air conditioning and 27 ceiling fans, guests in this outdoor facility can enjoy southern Louisiana breezes not available in typical banquet facilities. The area is also heated during cooler weather: And since it is covered, rain is never a concern.  

The restaurant has recently developed its own line. It offers Mike Anderson’s Seasoning, Mike Anderson’s Fish Fry Batter, Mike Anderson’s All Purpose Batter, Mike Anderson’s Bloody Mary Mix, and a coffee blend for Mike Anderson’s by Community Coffee, Mike Anderson's Seafood Boil, and the ever-popular, Mike Anderson's Cookbook. All of these are available both in the restaurant. One of our goals," says Anderson “is if people out there want what we’ve got, we’re going to do everything we can possibly do to give it to them.