Larry B.
Yelp
"Capitan"? Aye am ceritan that it is not a spelling mistake. It's just Spanish. But what does that have to do with a Cajun restaurant, you ask, especially one run by Asian workers? Marketing, I guess. Or, was it Spanish in quiz isn't one? (think pun)
The menu lists a variety: Cajun, Vietnamese, Mexican, and good ol' Southern fried seafood ... and a beef po-boy. Crawfish is the main attraction here, at least the size of the sign would indicate that. But about half the menu is basic Cajun style. Perhaps the idea is to appeal to mixed dating/marriages of Cajun, Asian, and Mexican guys and gals. Or, this is how the American Melting Pot idea is evolving? Oddly (?), there is only one item on the menu offered "chargrilled": oysters on the half shell. C'mon, man! If you have the ability to char-grill, then offer fish and shrimp char-grilled.
At the counter is some dry Cajun seasoning that you spoon on your food (it can go in Pho, if you like). I mixed it in tartar sauce, because it needed something.
But, the cajun seasoning is high in salt. So, the additional salt to that in the main dish winds up making the food too salty.
My order:
- Fish taco: had too much mayo and two ring-finger-sized pieces. Although the fried fish was perfectly cooked and not visibly greasy, this was not a good value.
- Fried shrimp (6): Shrimp were farm-raised, probably from southeast Asia. This was a fair value in quantity, but I just don't like the pseudo shrimp. But someone needs to eat those so that Gulf Shrimp can be priced higher at more upscale places.
French Fries (oh, I forgot to add that country!) were actually superb. They are thin cut, not greasy, perfectly cooked, and tasty (no doubt from Idaho ... oh, I forgot to add that country!).
The facility contains completely new everything (en todo, toute, tt c) in a contemporary decor. It is kept clean (at least after the 3 wks it's been open).
