I’ll admit: I’ve always had a soft spot for crawfish. Once you get the hang of peeling and eating those little mudbugs (and believe me, getting proficient at it is like a rite of passage), it’s like a crafty, delicious feast doubling as entertainment.
Fortunately, we’ve got Chef Brandon Boudet – a New Orleans native – helming Dominick’s kitchen right in West Hollywood, ready to bring the goods two Saturdays in a row, for the fourth year in a row. Of course, if you’re a crawdad lover like me, you’ll want to partake in a few Bayou-seasoned pounds of a total 300 flown in from NOLA at $11.99 per unit.
Don’t forget the sides! In fact, see below for the entire Bayou Boil menu:
Crawfish – $11.99/lb.
½ Dozen Oysters – $14
Roast Beef Po’ Boy – $8
Crawfish Boiled Artichoke with Creole Remoulade – $11
Maui Onion Rings – $7
New Orleans Sno Balls – $3.25 (Blueberry, Raspberry, Chocolate and Coconut Cream)
Shot of Old New Orleans Spiced Rum – $9 (can also be added to Sno Ball)
Beer – $3
Dago Red, Dago White & Prosecco- $12 per bottle
If you’ve got some people in your party who aren’t so much into crawdads, there’s a brunch menu available for them – so everyone can partake in a festive Spring on Dominick’s beautiful, foliage-covered, brick patio. Whether you’re into sucking the heads or not, I’ll see you at the Bayou Boil!