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
Went to Rotagilla for my first time for lunch today. Talked with the chef about Louisiana food and how to make authentic roux, because I was skeptical-- he was obviously well versed. Ordered shrimp creole along with red beans and rice. Both put a
...