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Started By
Message
For the people up north…
Posted on 7/25/21 at 9:33 pm
Posted on 7/25/21 at 9:33 pm
How does a southern seafood restaurant survive up north?
5
Posted on 7/25/21 at 9:42 pm to LoneWolf
Sysco. Or some other big food supply house.
Posted on 7/25/21 at 11:49 pm to LoneWolf
Give me the name of a southern seafood restaurant in my area and I’ll let you know.
Posted on 7/26/21 at 12:19 am to LoneWolf
Are we talking Pappadeaux or Landry’s here, or something else?
Posted on 7/26/21 at 1:05 am to Rip N Lip
I’ve been to a Pappadeux in Chicago. I can understand how folks from Louisiana would look down on them but I’d totally eat there if we had one in Columbus. It’s hard to find good Cajun/Creole in this area. It’s also hard to find good ingredients to make your own. I can find reasonable substitutes for andouille sausage and Tasso ham but I think I’d have to use mail order if I wanted the genuine article. There used to be a good restaurant not far from me that was owned by a Cajun transplant but he passed away years ago. There’s a good place called Creole Kitchen but they’re east of downtown and it’s an inconvenient drive from the northwest suburbs.
I’m not fit to be a restaurateur but I’ve got to admit that the thought of opening a Pappadeux franchise has crossed my mind. I just wish someone else would do it. I think if someone opened a store on Olentangy River Rd. just northwest of the OSU campus, or just southwest of campus, it would probably succeed.
I’m not fit to be a restaurateur but I’ve got to admit that the thought of opening a Pappadeux franchise has crossed my mind. I just wish someone else would do it. I think if someone opened a store on Olentangy River Rd. just northwest of the OSU campus, or just southwest of campus, it would probably succeed.
Posted on 7/26/21 at 1:25 am to Treacherous Cretin
Truly great post.
But please realize that I am not from Louisiana. They got some good food down there, but their food snobs are unparalleled, all things considered. Must be the French ancestry?
Sauce: lived in five states in the deep South and one out West.
But please realize that I am not from Louisiana. They got some good food down there, but their food snobs are unparalleled, all things considered. Must be the French ancestry?
Sauce: lived in five states in the deep South and one out West.
This post was edited on 7/26/21 at 1:31 am
Posted on 7/26/21 at 1:32 am to Treacherous Cretin
quote:
northwest suburbs
Hilliard by chance?
Posted on 7/26/21 at 6:29 am to LoneWolf
Do you mean a fried seafood joint?
Posted on 7/26/21 at 7:04 am to Rip N Lip
quote:
Are we talking Pappadeaux or Landry’s here, or something else?
Guess what I’m getting at is, what does a Cajun restaurant need to do to be successful up there. Besides food transportation. Will you guys rally around a restaurant like that?
Posted on 7/26/21 at 7:32 am to LoneWolf
I doubt anyone would drop by to check the name on the side of your delivery van before making a decision on dining with you.
Posted on 7/26/21 at 7:44 am to Coater
By north if you mean Boston or Maine or Seattle, it's just a different kind of seafood and nothing they cook up there is seasoned
Boston and Maine has access to some of the freshest seafood anywhere in the world
Boston and Maine has access to some of the freshest seafood anywhere in the world
Posted on 7/26/21 at 10:42 am to LoneWolf
Look at the lost cajun in Colorado. He seems to do well. He is near Frisco outside of Breckenridge.
This post was edited on 7/26/21 at 10:43 am
Posted on 7/26/21 at 11:07 am to LoneWolf
quote:
Guess what I’m getting at is, what does a Cajun restaurant need to do to be successful up there. Besides food transportation. Will you guys rally around a restaurant like that?
Well from what I've seen, lots of "Cajun" restaurants in other states are plenty successful with the locals there, so I don't think they necessarily need to be perfect or even super authentic.
Personally, I'd purchase a quality LA cookbook that LA people would back and then I'd basically make those recipes. The issue with a lot of LA food outside of the state is that they do all kinds of strange things to the food that isn't done here... even if said owner is from LA. It's strange.
Posted on 7/26/21 at 11:11 am to nicholastiger
quote:
By north if you mean Boston or Maine or Seattle, it's just a different kind of seafood and nothing they cook up there is seasoned
Boston and Maine has access to some of the freshest seafood anywhere in the world
Sure, but he was asking about southern style seafood. And the answer is it just doesn’t exist up here. Sadly.
However, I’ll throw out something sure to receive downvotes. Raw oysters are better in the Northeast than in Louisiana.
This post was edited on 7/26/21 at 11:48 am
Posted on 7/26/21 at 12:02 pm to AbitaFan08
quote:
Raw oysters are better in the Northeast than in Louisiana
duh
Also, I'll take the "unseasoned" clams and scallops from 90% of the seafood shacks in New England any day.
Posted on 7/26/21 at 12:19 pm to madamsquirrel
quote:
lost cajun in Colorado
Never been to the original in Colorado, but I've eaten at the chain's Odessa and Rosenberg locations (Rosenberg MIGHT have lasted a year), and both were mockeries of Cajun food.
Fried seafood itself wasn't bad at all, but the gumbo/jambalaya/etouffee stuff I tried was bad.
Posted on 7/26/21 at 12:41 pm to Matisyeezy
quote:
Also, I'll take the "unseasoned" clams and scallops from 90% of the seafood shacks in New England any day.
Why does every yankee think we are eating clams and scallops in cajun food?
I've always wondered this.
I had a lady in California tell me Louisiana had great chowder... And it couldn't figure out where she might have encountered it.
Posted on 7/26/21 at 1:25 pm to LoneWolf
North aint a place Newt, it's a direction.
Posted on 7/26/21 at 1:42 pm to Treacherous Cretin
I live in La but i can crush a plate of fried crawfish tails from Pappadeaux like there’s no tomorrow
Posted on 7/26/21 at 2:31 pm to X123F45
quote:
Why does every yankee think we are eating clams and scallops in cajun food?
Never said that. Said I appreciated them from New England seafood shacks.
I'm from Louisiana
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