In Vermont the leaves change colors, in Chicago the air becomes crisper, but in New Orleans we chart the seasons by seafood. As fall approaches the oysters get fatter and the crabs heavier. Typically, New Orleanians will wait patiently for Spring to arrive to enjoy crawfish and shrimp of course is available year round. But, this December, seafood lovers will enjoy a rare occurrence: all four pillars of New Orleans seafood available at once.
“I was surprised to hear from our crawfish supplier that I’d be able to get my hands on crawfish before Thanksgiving,” says Chef Justin. “They won’t be the cream of the crop by any means, but for seafood lovers like myself, getting Oysters, Crabs, Crawfish and Shrimp all on one plate is exciting.”
We'll offer a sample of these early crawfish on a special called the Local’s Lunch. This lunch platter features a taste of each seafood that is in season. Patrons will get Louisiana Oysters, Crabs, Crawfish and Shrimp all on one plate. The Crabs, Crawfish and Shrimp are boiled, the Oysters are available raw or fried.