So I'm basing this review on the quality of the crawfish I had when I went alone. The owner however has me wanting to leave more stars, but the fact of the matter is you're reading this to find out about the food.
I called to see if they were selling crawfish this late in June, and to my surprise they are. I asked to preorder 10 lbs, and they actually have a pretty good special. 5 for $25 when eating them there. Otherwise I believe they're $6/lb. Still not a bad deal right now as everyone else is charging $8. Unfortunately, the guy on the phone sort of put me in a bad mood as he told me they couldn't wait for me to get there before they cooked them. I didn't want cold crawfish, but they were the last they had and he told me first come first served. I offered to pay over the phone, but he was resistant. Sort of put me in a bad mood before I even got there.
Pulled up and saw for the first time a pretty badass outdoor restaurant. Has a good size area full of picnic tables, and a few tables under cover with TVs to watch and fans blowing. Appears to have a stage area set up that I was told they have bands on occasionally. I could be mistaken, but I think there was also a place for the kids to play.
Well we waited in line, paid for our crawfish and beer, and grabbed the 10 lbs that the guy had put in to go boxes to keep them warm for me. Got to give him credit for trying at least. Super pumped we walked over to chow down on the first crawfish we have had in months; for God knows why. However, that's when we tasted them, and it went downhill from there...fast. Now I like spicy foods, and lived in S. Louisiana for almost a decade. Anna is also Cajun and has grown up on her fair share of spice and Cajun cuisine. However, there is a distinct difference between well seasoned, and just a bunch of cayenne thrown on your food to burn you butt up. This was the latter unfortunately. There were five boxes, and by the time we had finished our first we both looked at each other having downed a beer to keep the fire subdued and realized we didn't want to go any further. It's not fun to feel miserably while trying to enjoy a meal. Nobody likes to send food back, and honestly I never have before this point but there was no way we could finish eating those other 6 lbs and not hate ourselves. There's no point in spending $50 on something you're going to just throw away.
Not really knowing how to send food back, I approached what appeared to be the manager, turned out to be the owner, to let him know our experience. Luckily, he was extremely understanding and nice about it. He took all ten pounds off my tab, and even went the extra mile to comp our beers. I have to say that wasn't expected or necessary, but I appreciate it none the less. He explained that it was the last batch of the day, and all the seasoning that had built up in the pot probably over spiced the crawfish. I also heard someone say they were sitting in it as they were the last batch; which made it sound like they cooked them all together and the last batch sits until sold. It sort of made sense because they were also extremely over cooked to the point you couldn't hardly get them out of the shell. Either way, that's not how you cook crawfish. I've cooked plenty and you have to add seasoning the more crawfish you do because they soak it all up. It doesn't just get spicier because you kept cooking. It does the opposite. Doesn't make sense. I don't maybe it's possible when your cooking hundreds of pounds over a short time, but the place was pretty empty. None the less, I'll give them the benefit of the doubt.
Again, the owner was extremely nice and helpful with the situation and made up for it in fold. I might give them another shot, and would hate to write off the place that looked pretty legit. Maybe try something else to see if there are other specialties there we missed. If we go back I'll be updating this to let everyone know how it went. read more