by Angela Hopkins photos by Mary Szefcyk
Dreaming of a dining experience in a beach atmosphere? Fresh seafood, cold beverages, sun kissing your skin, picnic tables, and a huge patio. Hook, Line, & Sinker may leave the sand in Galveston, however they bring you the motor from the boat, and prefer you wear your flip flops. Come on in.
John Tuma, Hook, Line and Sinker founder has been pleasing seafood lovers for 17 years. His original location, still on Lemmon Ave, has locals coming back time and time again. John has paired up with Markus Pineyro of Urban Taco and created the Del Sur Restaurant Group. Continue reading
by Steven Doyle
With warmer weather this season there seems to be a jump on crawfish already. The crustaceans generally do not start appearing until after January, but Sea Breeze has an early start and is selling them today at their restaurant in Plano. Continue reading
by Steven Doyle
Have you been waiting for your first crawfish boil of the season? Well you have been waiting too long, my friend. This is prime time for sucking heads Cajun-style and we have a few spots this weekend for prime enjoyment of mudbuggery.
Check out local sweetheart chef Tiffany Derry’s boil at Private Social April 21, 2012 between 12 to 3pm for your fill of all the crawfish, potatoes, corn and sausage you care to enjoy. The boil is $20 and you can supplement that with Rocco’s Ramos Gin Fizz for an extra $6. Reservations preferred but not necessary. Continue reading
by Jayne M. Chobot
It was a thrown-together weekend as a result of a speaking engagement for my Texan. Upon hearing that complimentary Jackson Square apartment accommodations were offered as an incentive, two Southwest tickets were promptly purchased. Boarding dead-last onto the flight I ended up sitting snug between two male strangers who spent most of the flight trying to convince me to go into pharmaceutical sales, making it painfully obvious that my New York edge must have softened considerably since my move to Dallas. A glass of wine made this realization slightly more tolerable but I was grateful when the discussion turned to the much more pleasant topic of the cannibal nature of the alligators in the swamps we were soaring over upon arrival in New Orleans.
This was my second visit to the city and my first visit post-Katrina. Although we would be attending a conference, we also had three dinner reservations; at a classic New Orleans institution, a brand new seafood restaurant from one of New Orleans’s most beloved local chefs, and a contemporary Cajun spot with an award-winning chef. My Texan, a graduate of Tulane University, also had a few casual sentimental favorites in mind for other meals, so we knew we were prepared to eat well. We were still not prepared for what ensued in the Crescent City this past weekend. Continue reading
by Jon Alexis
Crawfish boils rock. What’s more fun than bugs, beer and buddies?
We have some useful tips on how to throw your first crawfish boil… without everyone knowing you’re a rookie. Follow along. Continue reading
by Steven Doyle
You know what sounds good about right now? Well, besides that. Crawfish! It’s a bit early for crawfish you may think, but our buddy Jon Alexis from TJ’s Fresh Seafood Market has raised the flag to note that the season is on.
Jon says that the mudbugs are early and on the small to medium range in size. However, he has a way for you to get a weekly crawfish update to keep you in the party loop. Remember, they get larger and cheaper as the season progresses.
Hop on over to the fishmonger’s website and select ‘crawfish’ when signing up for his mailing list. That way you won’t be bothered with missives on delicious razor clams or today’s message about the arrival of fresh barramundi.
Laissez Les Bon Temps Roulez!