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Tope La restaurant was founded in 1999 on Morrison Boulevard. After establishing itself in Hammond, the owners moved the location in 2001 to Cate Street, where it currently resides. Co-owned by Tommy Masaracchia and Jimmy Hebert, Tope La has been an active part of the Hammond community for 16 years. From food donations for charity events to sponsoring many community affairs and teams, Tope La prides itself on giving back to the community. Don’t forget us when you are planning your special event! We have 2 on-site catering facilities, plus we are fully equipped to cater your event off-site.
This comfortable, brick-lined standby with booth seating features a unique, Louisiana-style menu.
Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–9 PM |
| Friday | 11 AM–10 PM |
| Saturday | 11 AM–10 PM |
| Sunday | 11 AM–3 PM |
Address and Contact Information
Address: 104 N Cate St, Hammond, LA 70401
Phone: (985) 542-7600
Website: http://www.topela.com/
Menu Photos
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Related Web Results
Tope La | Fine Dining | Restaurant in downtown Hammond, LA
Located in downtown Hammond, LA, just a short drive from New Orleans or Baton Rouge, Tope La features a delicious fusion of Louisiana and multinational …
Tope La restaurant in Hammond’s downtown district – Facebook
The portions are hefty. The flavors are hittin’ and the atmosphere is the perfect medium between rustic, historic and casual elegance! It took …
Tope La, 104 N Cate St, Hammond, LA 70401, US – MapQuest
A restaurant that specializes in French cuisine. It offers Italian and Cajun buffet menus. The company s catering menu features pork chops, grilled shrimp, …
Reviews
J Cruz
19$ Blackened alligator appetizer
Bland hollandaise— just tasted like warm butter sauce no real depth of flavor
Blackening seasoning just tasted like a bunch of salt and Smoke. Not much character or flavor variety. I found it too salty. Some people who enjoy Salt will prefer it though. I prefer more subtlety in flavors. Gator meat was an excellent texture though. Sadly, some pieces were just big chunks of fat and gristle more than meat.
$23 Decent fried steak meal, breading was flavorful and fried well! The pork tenderloin chunks were cold so I think they were added as a garnish as an afterthought and not heated with the main dish. Strange decision there. I have ordered the fried steak dish many times in the past and it’s a safe bet. Meat and potatoes. Pretty safe choice if you want to avoid some exotic dish that will likely let down. The potatoes were fluffy and hot and the sauce is a nice addition to them— reminiscent of a white gravy but I think it’s an andouille cream(?)
$38 red fish plate. Too spicy for my party and when told to Ethan, our server, he offered zero help. No replacement dish. No offer to take the item back. He just asked, “OK, well how is everything else?”, blowing off the issue at hand. This was a terribly expensive fail, but what can you expect from a 19yo server. He was also clueless when it came to questions we had about the menu. Management should ensure their staff know their menu backward and forward. Last I checked wait staff do this at even mid-level dining establishments. And Tope La is supposed to be/considered one of Hammond’s upper end dining destinations— but there we are.
A manager, I guess, who didn’t introduce herself, came after that and asked how our meal was. I said, “decent”. This caught her attention. So she asked why “decent”?, and I explained the meal was too spicy, my party, as are most folks, was too terrified to tell the truth when asked by a manager how the meal was. (I must brag on Tope La in that regard though, most places don’t seem to do this anymore— sending management to each table to see how the meal was.) The manager(?) also did nothing to assist in the complaint except to say she would, ‘look into it’ and never came back to us the rest of the night. More of that ‘zero’ help. Feeling more and more like Nope La
I don’t necessarily expect a total refund for a dish because it was my party’s decision to choose this dish. But the manager explained it’s an artichoke topping that shouldnt have been spicy. However, I like spicy and even I thought the red fish topping had a decent kick to it. The issue was neither a replacement dish was offered or a refund. There was not even an apology just a conversation how it wasn’t a spicy dish and explanation on why we shouldn’t have thought it was spicy. There was $40+ down the drain.
$100 total with a tip was rather costly for a 1.25 dishes consumed. Lesson learned. I think instead of telling customers they are tasting incorrectly, offer a replacement or have the item stricken from the check. And if you can’t bear to offer one of those logical choices to your customer at what is supposed to be finer dining option in Hammond, apologize for the inconvenience of wasted money. Just some thoughts for future usage and consideration.
… moreBland hollandaise— just tasted like warm butter sauce no real depth of flavor
Blackening seasoning just tasted like a bunch of salt and Smoke. Not much character or flavor variety. I found it too salty. Some people who enjoy Salt will prefer it though. I prefer more subtlety in flavors. Gator meat was an excellent texture though. Sadly, some pieces were just big chunks of fat and gristle more than meat.
$23 Decent fried steak meal, breading was flavorful and fried well! The pork tenderloin chunks were cold so I think they were added as a garnish as an afterthought and not heated with the main dish. Strange decision there. I have ordered the fried steak dish many times in the past and it’s a safe bet. Meat and potatoes. Pretty safe choice if you want to avoid some exotic dish that will likely let down. The potatoes were fluffy and hot and the sauce is a nice addition to them— reminiscent of a white gravy but I think it’s an andouille cream(?)
$38 red fish plate. Too spicy for my party and when told to Ethan, our server, he offered zero help. No replacement dish. No offer to take the item back. He just asked, “OK, well how is everything else?”, blowing off the issue at hand. This was a terribly expensive fail, but what can you expect from a 19yo server. He was also clueless when it came to questions we had about the menu. Management should ensure their staff know their menu backward and forward. Last I checked wait staff do this at even mid-level dining establishments. And Tope La is supposed to be/considered one of Hammond’s upper end dining destinations— but there we are.
A manager, I guess, who didn’t introduce herself, came after that and asked how our meal was. I said, “decent”. This caught her attention. So she asked why “decent”?, and I explained the meal was too spicy, my party, as are most folks, was too terrified to tell the truth when asked by a manager how the meal was. (I must brag on Tope La in that regard though, most places don’t seem to do this anymore— sending management to each table to see how the meal was.) The manager(?) also did nothing to assist in the complaint except to say she would, ‘look into it’ and never came back to us the rest of the night. More of that ‘zero’ help. Feeling more and more like Nope La
I don’t necessarily expect a total refund for a dish because it was my party’s decision to choose this dish. But the manager explained it’s an artichoke topping that shouldnt have been spicy. However, I like spicy and even I thought the red fish topping had a decent kick to it. The issue was neither a replacement dish was offered or a refund. There was not even an apology just a conversation how it wasn’t a spicy dish and explanation on why we shouldn’t have thought it was spicy. There was $40+ down the drain.
$100 total with a tip was rather costly for a 1.25 dishes consumed. Lesson learned. I think instead of telling customers they are tasting incorrectly, offer a replacement or have the item stricken from the check. And if you can’t bear to offer one of those logical choices to your customer at what is supposed to be finer dining option in Hammond, apologize for the inconvenience of wasted money. Just some thoughts for future usage and consideration.
Tyler Tran
Love this place Every. Single. Time I. Go.
First, the atmosphere and staff are excellent and kind. The price for the portion is extraordinary in this economy. The attention to effort and detail when preparing every dish is unmatched. We shared almost every dish cause there was literally that much food on each plate. My SO has gluten sensitivity, and they were very helpful in dish selection. They were unable to find their gluten-free menu, so after ordering, the staff literally created more gluten-free for menu for future diners. My parents own a hood soul food restaurant in New Orleans, and my entire family thinks this place is legit.
… moreFirst, the atmosphere and staff are excellent and kind. The price for the portion is extraordinary in this economy. The attention to effort and detail when preparing every dish is unmatched. We shared almost every dish cause there was literally that much food on each plate. My SO has gluten sensitivity, and they were very helpful in dish selection. They were unable to find their gluten-free menu, so after ordering, the staff literally created more gluten-free for menu for future diners. My parents own a hood soul food restaurant in New Orleans, and my entire family thinks this place is legit.
Chris Schledt
Tried for the first time recently. Atmosphere was nice aside from the years old Covid barriers now well worn with scratches and scrapes. Really cheapens the mood. Wouldn’t hurt to replace them if they are going to stay. Food was great, but fell just a little short of outstanding. Not at all bad, but in this price range I believe we have other favorites in the area still. Drinks were great and service was excellent as well. If you haven’t been I think it’s a great spot to try.
… moreT Baber
Amazing Amazing Amazing! From entry to exit!! We’ve actually stayed in the bed and breakfast upstairs before but never sat in the restaurant to eat. When I tell you we were impressed that would be an understatement. The owner was onsite…and working alongside her employees. The food…well, I’ll stop at I asked the chef for his recipe to the bread pudding sauce (and I’m a baker)and presentation is EVERYTHING to me, they did not disappoint. Sarah, our server was so friendly…like a sister we’d just met. If I could 10 star this restaurant, I certainly would!
FYI the chef did NOT share that recipe, but I ate enough to figure it out…
… moreFYI the chef did NOT share that recipe, but I ate enough to figure it out…
Julie Kuylen
We just recently did a rehearsal dinner for 35 people at Tope La catering. We used the large catering facility. The food was incredible. I can’t say enough about the service. Carol worked with me helping with the menu, setup and all the details. She was on top of everything and made sure the event went smoothly. Corris, the catering manager did an excellent job. He took care of all the detail that night to ensure the food was served exactually as ordering and the flow of everything went smoothly. I would certainly recommend them to anyone that is needing somewhere to host an event.
… moreLeslie Montgomery
This was my first visit to the restaurant, meeting friends for a holiday dinner. Atmosphere was nice, food was good, server was nice. My only complaint is when I arrived there were two people waiting for the hostess. One was in a wheelchair and they asked for their regular table, obviously not their first visit. The young man at the hostess station was barely 18, if that. He sad the table was reserved that they had a reservation for 30 and that table was part of the setup. Another young host arrived and they both told this couple they couldn’t seat them tonight and there was an awkward minute long silence. Meanwhile I am standing behind them as my friends were already seated in the restaurant. These young kids made no other attempt to offer the couple any other seat or table. A third employee walked up acknowledging these guests as regulars, but still no attempt to seat them. That was enough for me and I stepped forward and stated this was ridiculous as there were many tables and booths available. I asked if they had a ramp to allow the wheelchair to go onto an elevated area with tables. It wasn’t until I mentioned ADAAA and their right to be seated that the young lady hostess finally made the decision to have the two young men get the ramp. It was literally a wooden ramp they had to set up before the man in the wheelchair could get to the elevated space. Meanwhile the host directed me to my friends. All they wanted was a place he could sit without having to her out of his wheelchair. I was literally looking at a section with 8 or 9 empty tables. I don’t know if the couple were seated and able to enjoy their dinner. What I do know is the staff should be better trained in case this should happen again. There was a school dance of some sort and the tables for 30 were reserved for a large party of students. I was embarrassed for this couple and hope they were able to enjoy dinner here last night. If not I hope the hostess can identify the couple and someone reaches out and apologizes for the way they were treated and comps an amazing meal. Train your staff, especially the ones greeting the public!
… moreSphinx Arbitron
I’ve been many times in the past and each time I returned the taste of the food seems to diminished. Steak’s coming out blue rare instead of medium and full of grit from the grill, seafood smells like it set out too long, blacked alligator that was as bright as grilled chicken and no seasoning. Menu options are just not up to my standards for the cost of the dishes offered. When I walk into a higher end restaurant and have to spend upwards of 200$ for two people I expect to have food that sets my taste buds ablaze with explosions of flavor. Drinks from the bar should have flavor also, not taste like I’m drinking Everclear. I guess if you are into that, then that’s ok. This last visit I was not impressed and neither was the person who dine with me.
… moreBarney Gorey
First time in and wasn’t impressed! This place has potential, but the tables are worn with no cloth on ours, and the cute table light was really dirty. The silverware was very worn as well and required wiping prior to using. The crabcake appetizer tasted like 2 crab balls smushed together and fried. No “large” lump crabmeat, I promise and this is crab season! The Redfish Harry had NO lump crabmeat, as advertised and was good except for it being bathed in butter and not the burre blanc, again as advertised. The crabmeat and eggplant casserole had lots of Italian sausage in it which was OK if you like the sausage, but the menu didn’t say that and she didn’t like it much. Basically, what the menu says and what you get served are not the same and that’s disappointing! As I said, the place has potential, but I felt I was on the downside of the curve. Doubt I’ll come back.
… moreErik Johnson
I’m on the road cross country 3/4 weeks a month, and this was hands down one of the best meals I’ve had anywhere in the USA.
Food was 11/10 absolutely phenomenal.
Landry, our server was outstanding 11/10 stars. Attentive, polite, knowledgeable, and professional.
Drinks were absolutely perfect and delicious 11/10
And Desert was out of this world
12/10
Can’t say enough good things about Tope La, absolutely recommend. This place was out of the park perfect.
… moreFood was 11/10 absolutely phenomenal.
Landry, our server was outstanding 11/10 stars. Attentive, polite, knowledgeable, and professional.
Drinks were absolutely perfect and delicious 11/10
And Desert was out of this world
12/10
Can’t say enough good things about Tope La, absolutely recommend. This place was out of the park perfect.
Permanent makeup & nails by Alona
I really liked everything, cozy, tasty, nice staff, and I was also impressed by the white tablecloth on the table, it looks very festive, like in Europe. I will definitely come back.
… more