We know the secret to great seafood is quality and freshness. That's why we've insisted on the finest seafood the sea has to offer since we opened our first restaurant in 1968. Since then, lots of things have changed. But one thing hasn't – our relentless pursuit of quality and, above all, freshness
As a Cajun living in Nashville, I was excited at the opportunity to have a place where "authentic" Cajun and New Orleans cuisine (they are different) was going to be served. Most things are good but certainly not authentic. The worst? Stay away from
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The food is pretty good for a Cajun restaurant--especially for TN. It is not truly authentic, but if you can't go to New Orleans this will do. One drawback is the shirts waitresses wear, "best tail in town." That definitely turned me off. Overall, it
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I eat there often - a couple times weekly. I've taken big groups from work there several times and everyone really enjoys it. The food has been consistently excellent every time, as well as the service. The servers are energetic, fun, friendly, and p
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I am a single, male professional and this has made me look like a genius of a cook several times. The owner and "Chef Sprunk" help me pick out what combinations of main course, side dish and delicious desert go together.
It all tastes wonderful a
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