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Serving up crawfish on the South Side

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Crawfish pho is a popular dish at LA Crawfish, a franchise serving Vietnamese-infused Cajun eats. In addition to the mudbug, the South Side location offers crab, chicken wings and more. Photo by Collette Orquiz

South Side patrons can get the “best of both worlds” at LA Crawfish, a Cajun- and Vietnamese-fusion restaurant, according to owner Prakash Mammen.

He opened the mudbug and seafood franchise after living near one in Houston.

This eatery — there are five in San Antonio — debuted May 18 at 2410 S.E. Military Drive in City Base West.

“I’m big on super-flavorful food,” Mammen said. “I really like dishes that elevate flavor, which is where it really kicks you in the mouth and it’s like, ‘Whoa.’”

The 29-year-old San Antonian spent years managing his family’s Golden Chick fast-food restaurant and a grocery store/gas station.

“This area is amazing,” he said. “I definitely saw a need for this. I felt like this would be a perfect match and it has been good so far.”

In 2011, Andy and Minson Ngo founded LA Crawfish in Houston. There are more than two-dozen locations in Texas and California.

Mammen said the chain is famous for boiled food, including the namesake crawfish, plus king crab, snow crab and shrimp. Dishes can be tossed in garlic butter; sauces range from Cajun to hot and sour.

Sides include red potatoes, sweet corn, andouille sausage and white rice.

“It’s exactly how you’d like it. It’s by the pound, by the side, by the flavor, all that,” Mammen said.

Selections include fried seafood, which can be made into po’boy sandwiches; chicken wings and bites available in numerous flavors; pho, noodles and rice dishes, too.

The restaurant is known for a crawfish pho with a Texas, Louisiana and Vietnamese twist, Mammen said.

Blue crab and oysters will be added to the menu soon.

Domestic and imported beers are served; also, check for mango- and margarita-flavored daiquiris.

Takeout is offered, plus delivery through third-party apps.

Hours are 11 a.m. to 10 p.m. daily.

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