End of the Line
If you are down south of New Orleans chasing redfish in the marshes, there’s no better place to end the day of fishing than at the Black Velvet Oyster Bar & Grill.
The Black Velvet is located on State Route 11 in “downtown” Buras, offering cold drinks, good food and a friendly atmosphere. According to Byron Marinovich, who owns the establishment, the bar’s name came from an earlier honkytonk in Buras. That business washed away in Hurricane Katrina in 2005. Thus, as with much of Plaquemines Parish, the present Black Velvet opened for business during the clean up after that disaster.
Also, like much of south Louisiana, the Black Velvet is just quirky enough to be considered unique. For instance, a Thompson submachine gun that has hung over the bar! But, not to worry, it was only a decoration. Still, it does allude to another eccentricity of the establishment. In the upstairs floor of the building Byron Marinovich does operate Marinovich Firearms, a gun shop selling firearms and ammunition.
You often find Byron, who is a former Buras city councilman, in the Black Velvet, ready to taut the restaurant and the town in general. Upon entering through the non-descript entrance that’s flanked by palm trees, you can expect to see some visiting fishermen or other tourist, but also local residents. It is the quality of the food that keeps bringing those patrons back to the Black Velvet.
Whether seated at the restaurant tables or on a stool at the bar, you have a wide choice of flat iron steaks, chicken, burgers or especially seafood from which to choose. Much of the seafood has a Cajun and creole flair.
One item on the menu that prompts rave reviews is the seafood stuffed baked potato. While that may sound like a side dish, don’t be fooled. The size of the potatoes and the amount of stuffing make it a meal in itself. The giant spud comes with boiled shrimp, lump crab meat, and a special house cheese sauce. That’s topped with cheddar cheese, sour cream, bacon bits and chives.
Another favorite dish are the Velvet oysters. The shellfish are sautéed with bacon in an olive oil mix, then topped off with parmesan cheese. They come with a side of French bread rounds for dipping up the sauce.
Regardless of what you choose to eat, you can match it with beer, wine or a cocktail from the full bar.
Bottom line is when in Buras, you might want to drop by the Black Velvet Oyster Bar & Grill, and as Byron Marinovich describes it, “get velvetized.” Check out their website at blackvelvetrestaurant.com.