Frankie has been to Clancy’s many times but always finds a good meal there with excellent service.  It is important to ask to sit in the main dining room as the vibe is much better.  Tables have more space between them, due to Covid, and all the staff wear masks, as do guests when they are away from their table.  They have a bar in addition to the wine list and we enjoyed a Negroni as we decided what to have.  The servers are usually opinionated if you can’t decide and guide you in ordering, but you really can’t go wrong with anything on the menu.

 

Warm bread arrived with a half a stick of butter just in time to go with our Negroni cocktails.  The drinks were potent and the warm bread was tasty New Orleans style light bread with crisp crust.

 

The Fried Green Tomatoes with New Orleans crawfish salad was wonderful.  The crisp tomatoes were lightly fried and covered with a flavorful dressing filled with plump crawfish tails.  An excellent start and plenty for 2 to share.

 

Crabmeat Salad Mandeville is a popular entrée for many but we split it.  It comes with one deviled egg, sliced hearts of palm, cherry tomatoes and grated carrots which all surround the pile of lettuce topped with crabmeat and dressing.  The egg was well seasoned and tasty, but surprisingly the star was the carrots.  Sweet and very fresh – they were ultra fun.  I saw some get the dressing on the side and that may be the better way to have it to use with the lettuce but it was good mixed with the sweet chunks of luscious crabmeat.  It’s a winner.

 

Sauteed Flounder was served with kohlrabi slaw, toasted almonds and citrus beurre blanc.  The flounder was lightly floured then sautéed and dressed with the beurre blanc, sticks of kohlrabi and sliced toasted almonds.  On the side were a few large chunks of roasted potatoes.  The fish was cooked perfectly and the plate was a good combination of flavors and textures.

 

Seared sea scallops were plated with fennel puree, kumquats, pinenuts and grapefruit reduction.  The four perfectly cooked scallops were topped with the fruit and set around the cooked fennel and nuts.  The sweet-tart sauce was great with the mix.  An excellent plate.

 

Dessert is an oral menu and I chose the salted caramel boudino.  It is a glass of custard topped with a large layer of caramel sauce and whipped cream.  A thin butter cookie tops it off.  The bits of salt in the caramel were excellent with the sweet custard.  I’ve had this before and it never fails to satisfy my craving for a sweet finish and yet doesn’t put you over the top.  Count this as a great meal.