A boiler room for crawfish, oysters, and platters built the way central Louisiana likes them — seasoned hard, dressed plain, served loud. Five nights a week, plus Sunday afternoons, the pots come off the burner on the 111 block of Maryhill.
Five minutes off MacArthur Drive. Look for the red bucket — the parking lot's where the line forms on a crawfish night.
Plus the Boiler Room — shrimp by the half-pound or full, and the seasonal pot that locals start asking about every January.
Tuesday through Saturday, 11 AM to 9 PM. Sundays we run lunch until 2. Mondays the kitchen rests.
Three things this kitchen does without apology — and the reason people keep driving down Maryhill on a Friday at 7.
Half-pound shrimp, full-pound shrimp, and seasonal crawfish coming out still hissing. Cajun-seasoned the right way: enough heat to make you reach for the sweet tea, not so much you stop tasting the shrimp.
Crawfish étouffée over rice. Seafood Monica. Loaded oysters with that one topping people argue about. Fried duck tender, and the bread pudding with rum sauce that we plate quietly on the side.
Chicken strips, kids fish, kids shrimp, kids burger — and a dining room loud enough that a four-year-old kicking a chair won't feel out of place. Drafts and bottles for the grown-ups. Bread pudding for everyone.
Sunday is lunch only — pots cool by 2. Tuesday through Saturday we run the dining room til 9. Last call follows.
The fastest way to ask what's coming off the pot today, hold a table for a big group, or check on crawfish.
Ring now DirectionsOff MacArthur Drive. Plenty of parking. The red bucket out front means you've arrived.
Get directions Online OrderingPo' boys, platters, fried baskets — all packed to travel. We'll have it ready when you walk up.
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