In this post we were still in New Orleans, specifically East Riverside; trying to end the trip on a high note, with a memorable last dinner.
And the last restaurant we were at just before was disappointing, so moved on to dinner number two.
My girl friend declared that a seafood boil is a must when visiting the South, and I agreed. There was a long wait to get into this one, so I was glad that she made reservations when we were dining at the restaurant before. So by the time we moved on and and were ready to eat, they were ready to serve.
The interior glows in neon thanks to black light. A landscape of boats in purple waters against an orange setting sun.
We were seated at a booth with its own paper towel dispenser, and believe me, you will need it for the boil ahead; as you roll up your sleeves and go hands in.
We started with an order of Crawfish Beignets, these being our first beignets in New Orleans. These were deep fried square pockets of dough stuffed with crawfish, cheddar, mozzarella, and what I believe is the holy trinity vodka from NOLA Distillery mixed with pepper aioli. These were fantastic, like a crispy and gritty crab cake filled with a thick cream soup-chowder. I could eat a basket of them. I personally would have liked some sour cream on the side, to cut into things with some acidity.
For our boil we had the choice of picking our catch for an a la carte seafood experience, pound by pound. We went with “The House” which gave us a good selection, already mapped out. 1lb of head on shrimp, 1lb of crawfish, 1lb of snow crab legs, 1 andouille sausage, 2 corn, and 1 potato. All chopped up for sharing and hands on eating.
Other seafood items available included blue crab, Dungeness crab, king crab legs, lobster, mussels, and clams. You can also add on sides like fries, boiled egg, rice, and French bread. We added on the mushrooms for some “vegetable”.
Once you know what is going into the pot, you then choose your seasonings. Either Caribbean, Cajun, garlic butter, or all three with the “Boil House”. We would go for the latter.
And lastly you choose your level of heat between low, medium, high, or extra high. And sadly, against my ask we went with the high and I was barely able to eat.
The heat was too intense for me, growing steadily with every bite I took. A side of beer did nothing. I was not enjoying myself, so stopped. And sadly it did also hinder what flavours I could make out from the rubs, marinades, and seasonings.
I liked the activity and the camaraderie of being able to share such a feast with a friend, but is not unlike something I could get in Vancouver, and at far less spicy. This is something I would recommend for anyone traveling, but a great date night and dinner spot for the locals.
Boil Seafood House
3340 Magazine St, New Orleans, LA 70115, United States
+1 (504) 309-4532
boilseafoodhouse.com
