The Bayou Boil Returns to Dominick’s

Photo by VisitBatonRouge on Flickr

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.

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The Crawfish Boil at Dominick’s

Get your crawfish on...

The Italian eatery and solid bar scene that is Dominck’s in West Hollywood will be undergoing a metamorphosis of sorts – into a Southern restaurant. Next Saturday, June 5th, they’ll be spending the afternoon serving up Louisiana fare – crawfish, that is.

There was a Louisiana State University alumni crawfish boil I used to crash yearly back in the day – this could be my opportunity to get my crawfish fix and back into the practice of twisting, pinching and peeling the darned mudbuggers (and sucking, if that’s your thing). Plus, with crawfish season ending, this is the time to get in on the tiny crustaceans before they’re gone.

The patio at Dominick’s will be open for the afternoon and New Orleans native Chef Brandon Boudet will be serving up the cajun and creole fare. The crawdads will be seasoned with salt, garlic and cayenne pepper, and the other secret recipes come straight from the South:

Crawfish, served with potatoes and corn – $7/lb
Oysters on the half shell – $2 each
Roast Beef Po’ Boy – $8
Soft-shell Crab Po’ Boy – $12
Onion Rings – $5
French Fries – $5
Creole-boiled half Artichoke with Remoulade – $5
Beer – $2
Dago Red & White Wine – $12 per bottle

Are you a Laker fan? Don’t fret – Dominick’s promises to have the championship on the screens should they be playing that day. All bases are covered. So make your reservation now to save your spot!

Saturday, June 5th

2 – 6 PM (reservations required)

8715 Beverly Boulevard
Los Angeles, CA 90048