Eight Row Flint

To Suck or Not to Suck? A Definitive Guide to the Most Controversial Crawfish Question | Eater Houston

"This Agricole Hospitality venue was known for its weekly crawfish boils overseen by Bryan Davis, who argued that the best way to taste a cook’s style is to rip off the tail and slowly suck the head — a method he compared to a chef dipping a spoon and offering you a taste. The boils emphasized the spiced hepatopancreas (often called “crawfish butter”), whose foie-gras–like, concentrated richness is amplified by soaking the crustaceans briefly in the seasoned boil water. Regulars praise the experience for delivering intense, spicy, creamy flavor, and staff and enthusiasts recommend a careful technique — slow suction, a gentle pinch to avoid a spicy spray, and savoring rather than inhaling — to get the most out of the head’s juices." - Amy McCarthy