New brand of steakhouse stamps in Carter Street CBD
Published 11:22 am Thursday 25 August 2022
VIDALIA, La. – Few restaurants can make their diners feel like they should dress in their Sunday best as well as boots and jeans.
Leslie and Brenda Floyd are no strangers to the restaurant business, but branch out their business ventures on a section of Carter Street in Vidalia, Louisiana.
The Floyds owned and operated a few Natchez restaurants, including their own BB’s Kitchen at the Go-Mart on US 61 South and the formerly BB’s Grill, which was located next door.
In 2020 they closed BB’s Grill and opened BB’s Fish Fry and Barbeque in Vidalia, Louisiana and later bought Craws, Claws and Tails, located down the highway from there next to the Mississippi Bridge. They renamed the restaurant “Crawdaddy’s,” updated the menu, and plan to add a drive-through.
Her newest restaurant, Brandin’ Iron Steakhouse, is conveniently located next to BB’s Fish Fry at 1102 Carter Street, where Leslie said he could easily manage both locations.
Brandin’ Iron officially opened on May 17th.
Finding a new restaurant in Vidalia was an easy decision for the Floyds.
“This area has been good for us,” Leslie said. “This building was available so my thoughts were why not build one right next door because it’s easy to handle both? As far as I know, there is no other so-called steakhouse in Vidalia either. There are other cafes and restaurants but nothing reputedly known as a steakhouse.”
The building that used to be Sonny’s Pizza seemed a good fit.
Leslie said they gutted the building and renovated it from floor to ceiling. All furniture, lighting, appliances and decorations are new.
“We did it 100 percent. We didn’t cut corners,” he said. “When we opened those doors, nothing had been used. No pot, pan, fork or spoon.”
Hungry customers are greeted by a fireplace in the center of the restaurant. Brick partitions are separated from the ceiling by a wooden structure reminiscent of a barn fence.
Wide brown eyes watch people eat prime steaks from a photo of a longhorn hanging over the mantelpiece.
Steak cuts — including tenderloin, ribeye, cowboy ribeye, New York strip, brisket, or wagyu — range in weight from 6 to 20 ounces and can be accompanied with a baked or sweet potato, truffle fries, macaroni and cheese, or your choice of vegetables.
Other options on the menu include burgers, grilled bone-in pork chop or sautéed chicken, jumbo crab cakes, blackened redfish, seared ahi tuna, or creamy alfredo noodles.
Customers can start with savory appetizers like blooming onions, fried green tomatoes, Brussels sprouts, shrimp cocktail, pepper jack cheese bites and boudin egg rolls; cool off with a glass of wine, beer, hard liquor or bourbon; and finish with a delicious bread pudding, crème brulee cheesecake, or vanilla ice cream.
“All of our steaks are of high quality,” said Brenda. “We also do takeout and door dash orders. Everyone is using Door Dash now. … And we have a great bone-in pork chop.”
“The best pork chop you will ever eat in your life,” Leslie added. “It’s tender, tender.”
Brandin’ Iron also has a Blue Plate lunch special Tuesday through Friday from 11 a.m. to 2 p.m. and Sunday from 11 a.m. to 4 p.m., each with a different homemade dish like ham, chicken or dressing, he said .
“We just want to please,” he said.
They’ve also hired at least a dozen employees to run the new restaurant and are always taking applications, Leslie said.
“We have at least 50 employees working in our three restaurants,” he said.
Currently Brandin’ Iron is open Tuesday through Thursday from 11am to 2pm and 5pm to 9pm, Friday from 11am to 2pm and 5pm to 10pm, Saturday from 3pm to 10pm and 11am to 4pm on Sunday.
For more information or to place a takeout order, call 318-414-3028.