Nathan's Restaurant
Our Family's Flavorful History
Nathan's Restaurant reflects generations of the Eirich family's dedication to hospitality and cooking. Led by Executive Chef Ross Eirich, the menu brings together Louisiana Creole classics, fresh seafood, premium steaks, and Italian-inspired favorites. Set along Bayou Bonfouca in Slidell, the restaurant pairs a relaxed atmosphere with thoughtful service for lunch, dinner, and special occasions.
Executive Chef Ross Eirich's family has a long history of owning and operating restaurants in Europe and in America. Ross's great grandfather, Johann Wolfgang Eirich, was born in Nuremberg, Germany on Christmas Day 1871. On May 10,1898 he married Anna Katharina Eberlein at his restaurant in Nremberg, Germany. They later had a son, Julius F. Eirich who was born on December 10, 1908 at 11:00 AM.
Julius P. Eirich came to the United States in 1929 and settled in Cleveland, Ohio where he owned and operated his own restaurant. He later moved to New Orleans and married Clara Gumbinger in 1935. The ceremony was held at Kolb's Restaurant in downtown New Orleans which was a historic German restaurant. His first love was cooking but due to the economy, he had to fall back on his education of a master carpenter.
Clara and Julius had a son, Julius F. Eirich, Jr. in 1948 better known as Sonny. Sonny previously owned and operated a restaurant at Cypress Cove Marina or Cypress Cove Grill. The restaurant specialized in fresh seafood and steaks. Nathan Eirich is a graduate from the University of Southern Mississippi and also received his Masters in Business Administration. He has been working at the restaurant since he was young and now helps operate the restaurant along with Ross and Gena.
Our great history lead us here, to Nathan's Restaurant
Meet our Executive Chef, Ross Eirich…
Ross Eirich was born on April 30, 1974. He graduated from Delgado University with a Culinary Arts degree. He has cooked at many fine restaurants in New Orleans and is better known as the Executive Chef at Galatoire's Restaurant where he cooked for the James Beard Awards in New York. As a result, Galatoire's won the Prestigious Restaurant of the Year Award and the top restaurant in the United States for the year 2003.
Ross now embarks on his own journey with Nathan's Restaurant named after his eldest son. The restaurant will be slightly up scaled in the hopes of capturing some of the Creole classic dishes of Louisiana.
About us
Nathan's Restaurant reflects generations of the Eirich family's dedication to hospitality and cooking. Led by Executive Chef Ross Eirich, the menu brings together Louisiana Creole classics, fresh seafood, premium steaks, and Italian-inspired favorites. Set along Bayou Bonfouca in Slidell, the restaurant pairs a relaxed atmosphere with thoughtful service for lunch, dinner, and special occasions.