The Bayou Boil Returns to Dominick's
[caption id=“” align=“aligncenter” width=“500”] Photo by VisitBatonRouge on Flickr[/caption] I’ll admit: I’ve always had a soft spot for crawfish. Once you get the hang of peeling and eating those little mudbugs (and believe me, getting proficient at it is like a rite of passage), it’s like a crafty, delicious feast doubling as entertainment. Fortunately, we’ve got Chef Brandon Boudet - a New Orleans native - helming Dominick’s kitchen right in West Hollywood, ready to bring the goods two Saturdays in a row, for the fourth year in a row. Of course, if you’re a crawdad lover like me, you’ll want to partake in a few Bayou-seasoned pounds of a total 300 flown in from NOLA at $11.99 per unit. Don’t forget the sides! In fact, see below for the entire Bayou Boil menu:
Crawfish - $11.99/lb. ½ Dozen Oysters - $14 Roast Beef Po’ Boy - $8 Crawfish Boiled Artichoke with Creole Remoulade - $11 Maui Onion Rings - $7 New Orleans Sno Balls - $3.25 (Blueberry, Raspberry, Chocolate and Coconut Cream) Shot of Old New Orleans Spiced Rum - $9 (can also be added to Sno Ball) Beer - $3 Dago Red, Dago White & Prosecco- $12 per bottle
If you’ve got some people in your party who aren’t so much into crawdads, there’s a brunch menu available for them - so everyone can partake in a festive Spring on Dominick’s beautiful, foliage-covered, brick patio. Whether you’re into sucking the heads or not, I’ll see you at the Bayou Boil!
Saturdays, May 18 & 25, 2013
Crawfish boil: 12 - 4 PM
(Brunch: 9 AM – 3 PM)
Dominick’s 8715 Beverly Blvd. Los Angeles, CA 90048 310.652.2335