Prepare to feast with your hands. Rip the beady-eyed heads off boiled shrimp, slam a wooden mallet onto a hard crab leg and shove a tender corn cob to your mouth. The restaurant's interior sets the mood for a casual good time with dark wood-paneled walls covered with memorabilia ranging from a Three Stooges poster to a stuffed bear playing a trumpet. At the far end of the restaurant is a mural depicting a Louisiana swamp, with a man outfitted with thigh-high waders on the prowl for crawfish.
Butcher paper covers the tables with white plastic utensils and paper napkins tossed on top.
A roll of brown paper towels sits on each table, and you'll be grateful to have the extra wipes. We quickly divided it among us and looked for a main course. The dirty rice here is pretty authentic, with chicken livers, gizzards and fresh ground pork. The red beans and rice is one of our favorites with three kinds of beans, smoked sausage, onions, celery, bell peppers and 11 spices giving this dish a smoky, fiery flavor. When in season, crawfish join the boiling pot party.