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Copeland’s has been a family-run New Orleans tradition since 1983. We serve made-from-scratch Cajun and Creole cuisine with genuine hospitality and fresh ingredients. Perfect for date nights, family meals, and celebrations. Dine in, curbside, or delivery. Flavor You Can Feel. Roots You Can Trust.
New Orleans-based chain offering a lengthy menu of Cajun-Creole classics, plus signature drinks.
Hours
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–9 PM |
| Friday | 11 AM–10 PM |
| Saturday | 11 AM–10 PM |
| Sunday | 10 AM–9 PM |
| Monday | 11 AM–9 PM |
Address and Contact Information
Address: 1001 S Clearview Pkwy, Jefferson, LA 70121
Phone: (504) 620-7800
Website: http://www.copelandsofneworleans.com/
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A Seafood Menu Rooted in Louisiana Tradition. Our seafood dishes are inspired by the flavors that define New Orleans cuisine – layered, soulful, and …
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Reviews
Dee Luquette-Famularo (Scrappersaurus Dee)
I haven’t been to Copeland’s in a long time, so I was really looking forward to going. It used to be our favorite place to go. Today, I hardly have the words to describe just how awful our experience was. For starters, there weren’t any condiments or salt and pepper on the tables. The appetizer portion was not enough to serve the 4 of us. They didn’t serve a spoon with my husband’s soup, and his “club sandwich” had combined fillings that were thinner than a cracker, and the 2″ piece of bacon he did have, was raw. We used to frequently order the club sandwiches, so shrinkflation has obviously hit, and hard. My son ordered the smashburger, which comes with a fried egg. Only, there was no egg on it, nor was he offered a substitute, when we learned they were out of eggs. My side of creamed spinach was ice-cold, and the plate lukewarm. The Chicken Monty, which I ordered, is normally served with diced bacon but – you guessed it – there was none. The almost $30 seafood “platter” that my daughter-in-law ordered was served on a plate; we used to order that often, and it used to be, indeed, served on a platter. To sum it up, we were given a bill for $104.00 for very little food, and what food that was served, was subpar. Needless to say, we will NEVER return to Copeland’s.
… moreGary James
My wife and I came here for an early Valentine’s Day dinner. We were seated immediately in a booth (our preference). Myla, our waitress, was very friendly, attentive, and quick. The food was awesome (especially the Bayou Broccoli!), but Myla’s amazing service is what really made this visit extra special. Thank you, Myla, for taking care of us!!
… moreNM
After a couple bites of the jambalaya pasta, realized texture was off and spat out the piece that is circled in picture. Realized it was a RAW piece of chicken. Our table instantly stopped eating.
You would think they would’ve at least cooked it and not just throw it in the dish.
Be aware and hope you don’t get salmonella poisoning from eating here.
10/10 would not recommend. I won’t be coming back
… moreYou would think they would’ve at least cooked it and not just throw it in the dish.
Be aware and hope you don’t get salmonella poisoning from eating here.
10/10 would not recommend. I won’t be coming back
ERIKA ROY
Dined in during Happy Hour today with coworkers. Our table remained inferred for at least 15 minutes. It took another 20 minutes for our drinks and water to come and another 30 for food. Leslie approached the table , politely our orders mentally, and our table turned to eat other and said, @if she gets this order right we gotta tip as extra well”. Thought the food took long, everything we ordered arrived to the table. The apps were cold, the entrees “fried redfish with crawfish pasta” arrived with a pleasing amount of fish but literally 2 ounces or less of angel hair. Disappointing to say the least ! The visit went sour when Leslie came back to her table with the toast, quoted the price of $180.02 which seemed high, so I requested the print out. The actual printed receipt price was $150.02…..
Leslie, you were serving industry people. We were patient with everything until you attempted to force the tip on us.We naturally tip better than 20 percent. Since you forced the minimum it’s what you got, but now I wish we hadn’t tipped. You come across as a thief and no longer as the girl that doesn’t have to write or enter the guest order table side.
(Written from the restaurant parking lot) This doesn’t sit well with me.
… moreLeslie, you were serving industry people. We were patient with everything until you attempted to force the tip on us.We naturally tip better than 20 percent. Since you forced the minimum it’s what you got, but now I wish we hadn’t tipped. You come across as a thief and no longer as the girl that doesn’t have to write or enter the guest order table side.
(Written from the restaurant parking lot) This doesn’t sit well with me.
Erin Calagna
I had this delivered through Uber Eats. I ordered a $28 shrimp platter with rosemary roasted potatoes. What I received wasn’t even worth $10. No garlic toast, a handful of shrimp, and plain potato wedges with barely any rosemary or Parmesan cheese. To have it thrown in a pizza box made it look even worse. I can’t believe this is what I got for that amount of money. It was also cold and bland. Last time ordering from here.
… moreJeanine Mendel
Last night we went to Copeland to celebrate my mom’s birthday. We had reservations and were seated after waiting about 15 mins. Our server was courteous and friendly, however it took a long time to get our food and drinks (not necessarily the server’s fault); the restaurant was busy. The overall experience was still very nice because we were having a good time while waiting for the food to arrive. The crab claws and salmon Oscar was absolutely delicious!
The only real issue with our visit was when the bill arrived, instead of getting tickets printed up, our bill was presented to us from the device our server took the order on. It wasn’t until later, that I realized that we double tipped. We were not aware that 20% gratuity had already been added, so essentially the server was double tipped on all three tickets.
I realize that somewhere on the menu it probably states that parties of 6 or more will have the gratuity added, however it didn’t cross my mind while paying the bill. As a former server myself, I think the proper thing to do is inform the party as you’re presenting the check that the gratuity has already been added to the bill, that way if they want to tip more it can be acknowledged as such. Like I previously stated, the overall experience was nice but I can’t help but feel a little duped.
If you got this far, thanks for reading. Jeanine Mendel
… moreThe only real issue with our visit was when the bill arrived, instead of getting tickets printed up, our bill was presented to us from the device our server took the order on. It wasn’t until later, that I realized that we double tipped. We were not aware that 20% gratuity had already been added, so essentially the server was double tipped on all three tickets.
I realize that somewhere on the menu it probably states that parties of 6 or more will have the gratuity added, however it didn’t cross my mind while paying the bill. As a former server myself, I think the proper thing to do is inform the party as you’re presenting the check that the gratuity has already been added to the bill, that way if they want to tip more it can be acknowledged as such. Like I previously stated, the overall experience was nice but I can’t help but feel a little duped.
If you got this far, thanks for reading. Jeanine Mendel
Parson Tia
Ashonté was such a great server, she made sure our experience was special. Food was amazing and came out at a great time! Definitely asking for Ashonté for our next visit.
… moreKevin Aj
Trinada needs more training on how to treat everyone even employees! I placed an online order at 8:49 PM and arrived a little before 9:15 PM to pick it up. From the time I walked in, I was told by at least five different employees that my order was “not back there.” The carry-out employee even came out with a handheld device searching for my name and still said the order could not be found.
After waiting, I asked to speak with a manager. Less than six minutes later, the order suddenly appeared. I was told it had been sitting “under other orders,” which is why no one could find it. By this time, it was 9:50 PM. My food was no longer hot.
I asked to speak to a manager again because the issue was not just about temperature — it was about the entire experience. A server pointed to the manager, Trinidad, who was behind the bar while another manager in a suit was assisting someone else. When the server informed him I needed to speak with a manager, he yelled back at her in a frustrated tone that I needed to wait on him.
When Trinidad finally approached me, he asked if I needed a manager. I said yes and began explaining what had happened. He interrupted me twice, attempting to explain that certain foods take a long time to prepare. I clarified that if he allowed me to finish my story, he would understand the issue was not about cook time — it was that my order could not be located for over 30 minutes.
While I was seated, he continued interrupting me, put his hands up in my face while I was sitting down, and told me I “didn’t have an issue.” When I asked him to call the other manager, he stated he would not be doing that and said, “Girl, bye.”
At that point, the situation escalated from poor service to completely unprofessional and aggressive behavior. I left the restaurant, sat in my car in the parking lot, and cried because of how I was treated. I had to calm myself down before I could even drive off. I truly could not believe what I had just experienced.
By the time I got home, the food was even colder and completely wasted. I paid over $20 for a meal I could not even enjoy.
I understand that restaurants get busy and mistakes happen. However, dismissing a customer, speaking aggressively, putting your hands in their face, and using disrespectful language is unacceptable. I hope upper management takes this seriously and addresses both the organization of carry-out orders and the professionalism of management staff.
… moreAfter waiting, I asked to speak with a manager. Less than six minutes later, the order suddenly appeared. I was told it had been sitting “under other orders,” which is why no one could find it. By this time, it was 9:50 PM. My food was no longer hot.
I asked to speak to a manager again because the issue was not just about temperature — it was about the entire experience. A server pointed to the manager, Trinidad, who was behind the bar while another manager in a suit was assisting someone else. When the server informed him I needed to speak with a manager, he yelled back at her in a frustrated tone that I needed to wait on him.
When Trinidad finally approached me, he asked if I needed a manager. I said yes and began explaining what had happened. He interrupted me twice, attempting to explain that certain foods take a long time to prepare. I clarified that if he allowed me to finish my story, he would understand the issue was not about cook time — it was that my order could not be located for over 30 minutes.
While I was seated, he continued interrupting me, put his hands up in my face while I was sitting down, and told me I “didn’t have an issue.” When I asked him to call the other manager, he stated he would not be doing that and said, “Girl, bye.”
At that point, the situation escalated from poor service to completely unprofessional and aggressive behavior. I left the restaurant, sat in my car in the parking lot, and cried because of how I was treated. I had to calm myself down before I could even drive off. I truly could not believe what I had just experienced.
By the time I got home, the food was even colder and completely wasted. I paid over $20 for a meal I could not even enjoy.
I understand that restaurants get busy and mistakes happen. However, dismissing a customer, speaking aggressively, putting your hands in their face, and using disrespectful language is unacceptable. I hope upper management takes this seriously and addresses both the organization of carry-out orders and the professionalism of management staff.
Jess “Aunt Sessissa”
I attempted to modify a dish to be more keto friendly which I was informed could not be done, so, not substitution easy. My husband’s herb spicy chicken he did not find was to his liking, no flavor at all , but cooked properly. The fries he had were unseasoned and over cooked. Liz was wonderful.
The dish I settled for was good.
The updated interior of the restaurant look is bright and welcoming. And I was pleasantly surprised that contrary to all our past times we ever visited , the time frame at the restaurant was good! Prior visits always took FOREVER.
… moreThe dish I settled for was good.
The updated interior of the restaurant look is bright and welcoming. And I was pleasantly surprised that contrary to all our past times we ever visited , the time frame at the restaurant was good! Prior visits always took FOREVER.
Joshua
Just like I remembered them. And our waitress was beyond warm and inviting. Great experience and food came out lightning quick.
… more