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Two 5th Avenue eateries are celebrating Mardi Gras a touch early with the time-honored Louisiana tradition of a crawfish boil.

Paying homage to his Louisiana roots, Chef Nick Brune will cook up 500 pounds of crawfish to be served Saturday, Feb 9 and Sunday, Feb 10 during Local Habit’s Second Annual Crawfish Boil.

Open at 11 a.m. on both days, Local Habit (3827 5th Ave) will feature an a la carte Cajun-inspired menu sprinkled with a few options that might appeal to a pickier palette such as Gouda Mac and Brussels Sprouts.


Photo Credit: Thomas Ackerman

There will also be an option of ordering the whole kit and caboodle combo consisting of one and a half pounds of crawfish served with alligator sausage, potatoes, onions, garlic, and corn for $23.

On tap will be a special session IPA beer brewed especially for this event by Monkey Paw Pub & Brewery called “Sweet Tea” IPA.

From 8:30 p.m. – 10:30 p.m. on Saturday, Euphoria Brass Band will play a couple sets to make the crustaceans and beer go down sweeter.

About two miles down the road, the folks at Saltbox (1047 5th Ave), located inside Hotel Palomar, host their first Cajun Crawfish Boil on Sunday, Feb 10 at SummerSalt, the hotel’s rooftop lounge and pool deck.

Chef Simon Dolinky will prepare an all-you-can-eat crawfish feast featuring beer from Louisiana-brewed Abita Brewing Company and live music by none other than the Euphoria Brass Band, of course.

Tickets are available for advance purchase and the $20 entry fee also includes your first beer.

Doors open at 1 p.m. while the chowing will commence at 2 p.m.

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