Northshore Burger Spot Bringing Its Wagyu and West Coast Vibes to NOLA

Kelly's Coastal Cabana is preparing to bring its burgers and beach vibes across the lake.

Brett Llenos Smith
By Brett Llenos Smith Add a Comment
Photo: Official

Continuing a family legacy lasting nearly two decades, Kelly’s Coastal Cabana is a Northshore beach-themed burger spot known for its Wagyu smashburgers, Cali-Mex tacos, and loaded fries. Brother-owners Zak and Tory Super are currently making plans to open a smaller Kelly’s outpost at 1177 Annunciation St. that will carry the burgers and beach vibes across the lake, but in a more intimate space, and with slight tweaks to accommodate the New Orleans dining sensibility. An opening date is planned for later this year.

Zak and Tory were raised in California by their dad Kelly Super, who owned The Beach House bar and restaurant in Mandeville. After Kelly passed away last year, the brothers decided to carry on the family business by opening a new concept in the same location as a tribute to their father.

“Our dad really liked the beach, and he always wanted to provide an atmosphere that was relaxing and laid back,” Zak recently told What Now New Orleans. “The food at The Beach House was really casual, dishes the whole family could enjoy.”

At the current Kelly’s location in Mandeville, the Wagyu smashburgers are the star of the show. Those come topped with everything from grilled pineapple to fried onion strings. There’s also Cali-Mex tacos made with shrimp, mahi mahi, cremini mushrooms and pulled pork, along with the compulsory birria tacos that are popping up everywhere. The loaded fries come with everything from birria-stewed beef to buffalo chicken tenders to pulled pork.

In addition to the food being West Coast-influenced, the branding at Kelly’s includes whimsical cartoon characters like Tipsy Taco and Surfin’ Chicken. It’s all part of the Golden State vibes the brothers are bringing with a modern concept that pays homage to their roots.

“We’re taking the kind of smashburgers that you’d find at Easy Street Burgers or In-and-Out Burger and bringing that east,” Zak said, sporting a subtle California accent. “We want it to be food that everyone can immediately identify. Like, it’s not going to scare anyone away, but there will be unique twists that will keep people guessing.”

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Brett Llenos Smith is a freelance writer with a bachelor’s degree in journalism and more than a decade of experience writing about restaurants, farms and food production. As someone with a multi-ethnic background, he has a passion for highlighting folks from underrepresented communities.
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