Chef Louie Finnan, serves up traditional Creole New Orleans fare in a French Quarter atmosphere. He began his culinary career more than 40 year ago. His mother, Williamae was the original "Redhead Lady". Louie & the Redhead Lady, Mandeville, LA was featured on Food Network's, Diner's Drive-Ins & Dives "Quirky Classics" in 2011. 

Chef Louie's talents have also reached  audiences beyond Louisiana to the World Culinary Stage at EAT! Vancouver in Canada. He also traveled to Walt Disney World in Orlando, Florida representing Louisiana at Epcot's "Food & Wine"  Festival.  Ginger, Louie's wife of 31 years, designs a line of jewelry called "The Redhead Lady Collection". Her jewelry & art has a local flair to it with elaborate colors and blends of jewels. She takes a twist on the culinary side with such designs as "Red Beads & Rice", "Louisiana Hot Sauce" and "Coffee & Beignets". Louie and Ginger take pride in their southern hospitality and friendly atmosphere. Shortly after relocating to the Bay St. Louis, MS area, Louie had a heart for this charming community and just knew he wanted to bring his favorite dishes to his new home town!

We invite you to "break bread" with us and sit and visit for a while.

Oysters

La  Luzianne

Check us out on Twitter  @Louie&RedheadLady


Instagram @Louie&theRedhead Lady

Eggplant Algiers


136 Blaize Ave ~ Historic Depot District

Bay St. Louis, MS  (228) 344-3338

​​​​Fried Green Tomatoes

Copyright@LOUIE & THE REDHEAD LADY/All rights reserved

  

         Sunday Champagne Brunch  11am-3pm           

   Tuesday -Thurs.11am-8 pm Fri. 11am-9 pm & Sat. 9 am-9 pm

           Tuesday - Steak Night - $12.99 (5 pm-8 pm)

               Wednesday-Double Cut Pork Chop $10.99 (5pm-8pm)

              Thursday - AUCE Fried Shrimp - $12.99 (5 pm-8 pm)

            

Fried Eggplant Medallions, layered with shrimp, crabmeat and our famous crab cake, topped with our signature Sherry Cream Sauce


Louie & theRedheadLady


NOW

Serving

Sunday Champagne Brunch!

11am-3pm

4 Fried green tomatoes topped with boiled shrimp & Remoulade -

served on a bed of lettuce.

"That was more refined than I thought I was going to get" Guy Fieri

Flash fried oyster topped with garlic Aioli and Parmesan cheese.

"That's money." as Guy Fieri said