re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June update 6 pg 16

Keep up the great work, mate! That stuffed fried avocado looks unbelievable. Your reviews are out of this world!

I’m pretty sure you’re hoping he fails just so you can say, told you so. I wouldn’t put it past you to make negative reviews just to help your end goal.

Cool story bro.

And in this case, I'm being serious.

Cajun salty does not mean full of spices including salt (Indian food).

Facebook review from earlier:

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have literally been wanting to try this place before they opened! So thought what better chance to seize the opportunity and try this place out before work. So I went on their website and pre ordered my food (which is great to see as appose the using the usual just eat) I ordered gumbo, shrimp bread& coldslaw.

I Arrived and met Adam one of the owners, From the offset it's clear how passionate he is about his food and he gave me a detailed run down of his menu and just by hearing him speak I was immediately put at ease because of how passionate he is about his food! He has an incredible sense of warmth and enthusiasm so you know you're in the right hands!

So the food arrived and instantly I knew I had chosen the right place! The plate looked incredible and the smells were fantastic! I honestly think it took me less than 10 minutes to devour it! I won't attempt to describe the taste Because there aren't enough adjectives in the dictionary to allow me!.. just wow!..

..I am not a desert person by any means more of a cheeky starter and main BUT Adam appeared again to ask me how the food was (I think I used the word gorgeous a million times) and then asked if I fancied desert.....l paused and asked him what he recommended and he said "bananas foster" so in a state of food bliss I agreed....wow! I can't remember how he described or what even went into the desert I just know I have never tasted anything like it!

To sum it up the food is incredible! The heart and soul Adam clearly puts into his cuisine is instantly noticeable! The only thing I can sum this up to is that New Orleans voodoo! He is honestly creating magic....give it a go you won't be disappointed. Places like this are rare and we need to give them the publicity they need!...next time you sat at home wondering what shall we have ignore the standard Chinese or curry or even pizza and give this place a go! You won't be disappointed!

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At first I thought it was a poster here, but the review is wayyyyy too specific.

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People will always be more free with praise than criticism.

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People are far more likely to leave a bad review than a good review.

He's off to a promising start in terms of product quality

maybe eventually move to implement a freezer section and a sales counter with turduckens, frozen deboned chickens, frozen cajun sides, frozen trays of etouffee/gumbo, frozen boudin, frozen cajun sausage etc

you can freeze your entree overages like gumbo and red beans and sell them for the home cooking crowd.

Update numero cinco:

Been open over 100 days now.

-FINALLY got muffuletta bread over there, and coming out with our challenge to eat a whole muff in 30 min and it's free. Making our own olive salad, obv.
We have our first shirts coming out as well, with a nod to NYC.
Our shirts will say, "I 'heart' MUFFS", and on the back have "SuSu's New Orleans Kitchen-Home to Liverpool's Original Muffuletta" with a large pic of the sandwich below.

-We have nearly 100 5 Star Google reviews, none negative (one 4 star)

-On TripAdvisor, we are now in the top 8% of Liverpool restaurants (157 out of 1891).Goal is top 100 by the end of the year.

-We are part of Liverpool's "Walking Food Tour"

-We have printed our second round of menus, highlighting products that are selling well with good profit margins. Speaking of COGS (Cost of Goods Sold), 90% of our menu cost us under 22% of the menu pricing.

-We now have 2200 followers on Facebook and 2700 followers on Instagram. Goal is 5k by the end of the year.

-As expected/hoped, the summer was our slow time, and we have been on waits 3 times this week. Last week was our best week to date, and barring a disaster of a weekend, this week will be our best week ever.


Heading over to relieve the partner for 45 days, as he has been working his tail off. Wife and 6 yr old joining me for 3 weeks in Oct. Planning on doing:
-Shrimp week (bbq shrimp, shrimp etoufee, shrimp bread, and fried shimp)
-Cajun boil night (jazz band accompanied with boiled shrimp/crab legs with sausage, corn, potatoes, mushrooms, etc)



Fun tales over the past two months

-Got a call from my partner like two Fridays ago while I was in a meeting. He never calls, but I didn't take it. Called 10 min later, and he said how he had some people from NYC come in, and they said there wasn't enough roux in the jambalaya. I asked if he told them to go frick themselves. He said no, he was discounting their meal. I vetoed, and told him to tell them that we don't like Yankees in America, and sure as shite don't like them in Liverpool. He said he was worried about a bad Google review. I told him I was praying they would leave one. Couldn't wait to respond. We never got a bad review, unfortunately.

-Had some people from Fairhope, AL come in and buy our first giftcard, as we just began offering those last week. Their daughter is attending the Liverpool Fine Arts Academy.

-Story on us was published in the LSU Alumni Magazine (pg 16):
Pg 16

-Soft shell crab poboys have been a hit! Fried fish poboys have not (we removed from menu).

-On Sundays, we do a prime rib in leu of their Sunday roast. On Mondays, we serve philly cheesesteak poboys until supplies run out, and they are always popular. We won't add to regular menu due to the prepping process of the offerings.

-We did our first catering for 83 students from Chile/Argentina last week. They loved the gumbo, but weren't fans of the mid-rare prime ribs. Never seen a kitchen fire 30 re-cooks for meat at the same time. It was super smoky back there.

-September will be a profitable month, and we are excited to share a little with our employees. We aren't making much, but we won't be losing anything (this month!).

-To date, we still have not been inspected by the food safety people over there, which is so wild to me. They say to expect them in the first 180 days of service.


Thanks for the continued support, questions, suggestions, critiques, and love!

Great update!

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Soft shell crab poboys

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One of my favorites.