re: Charcoal out, Deanie’s Seafood in

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Take them out of the sauce??? You must be kidding. no one does this. Even the first one's peeled are hard to shuck....it would be better if they just didn't overcook them.

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Wut? It's doing nothing sitting in that hot arse sauce when it gets to your table but continuing to cook. They've already cooked them and the sauce isn't covering the shrimp completely so they're not soaking up anything. They're entirely too hot to eat right away. The longer they sit the harder they become to peel. Not to mention they use fresh shrimp which are always harder to peel. All that sauce is good for is dipping the bread at that point and (pro tip) keep the pan on the table to dip your fries.

This is how they come to the table.



eta: I have 3 generations of commercial fishermen in my family and I've never heard someone say "shuck" a shrimp?

They aren't always using fresh shrimp. Most of the shrimp served is previously frozen.

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"if ya aint in bucktown baby, ya aint at the REAL deanie's!" 

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I can't think of that place without that running through my head.

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The new Deanie’s also has a wrap-around balcony.

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That's a gallery not a balcony. In old New Orleans you had to pay a higher tax for a gallery as it needed supports from the sidewalk. A balcony is held up by the building itself.

GOAT seafood