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"At 4077 Tulane Ave., Hieux Boil takes over the former Namese spot and—run by the same owner, Hieu Doan—leans into a Viet–Cajun seafood boil concept similar to Boil Seafood House, focusing on boiled crawfish, shrimp, mussels, clams, crab legs, lobster, fried seafood platters, po’ boys, chargrilled items, a raw bar, and large seafood buckets for sharing (including a $110 feast); the restaurant serves lunch and dinner daily." - Clair Lorell