Juicy Crawfish
Seafood restaurant · South Union ·
Seafood boils, fried baskets, wings, beer, and small plates
Seafood boils, fried baskets, wings, beer, and small plates
"Jared Politz, owner of a Louisiana crawfish distributor that delivers to seven states across the South, highlights Houston’s outsized appetite: “It would not shock me if the Houston metropolitan area gobbled up more crawfish than the state of Louisiana.” He is optimistic about the season: “It’s going to be a good one,” and says, “Crawfish will be back in the wheelhouse of where it needs to be for the industry to do well.” Politz describes typical harvesting timing (often starting in January when waters warm and crawfish mature), notes that he’ll send a small crew out to determine when substantial deliveries can begin, and warns that pricing and launch timing will become clearer soon: “It’s going to be telling over the next couple of weeks where the industry is going to launch in terms of pricing.” He also advocates for industry restraint: “I wish people were a little more patient. I wish the industry would be a little more disciplined. There’s always someone who wants to chase the dollar and buy the loyalty of a retail customer.”" - Brittany Britto Garley
"Eating at Juicy Crawfish in the Third Ward means being OK with getting your hands dirty. At this Cajun-Creole spot, expect to be sucking crawfish heads in a restaurant decorated to look like the inside of a fishing trap. The “table cloths” are white construction paper ripped from a roll on the wall. The walls are also lined with messages from customers written in Sharpie. When it comes to the crawfish served here, the best way to get them is with the “Juicy Special” seasoning (a combination of the lemon pepper, garlic butter, and original flavors) and as spicy as you can stand them." - gianni greene, chelsea thomas
"Eating at Juicy Crawfish in the Third Ward means being OK with getting your hands dirty. At this Cajun-Creole spot, expect to be sucking crawfish heads in a restaurant decorated to look like the inside of a fishing trap. The “table cloths” are white construction paper ripped from a roll on the wall. The walls are also lined with messages from customers written in Sharpie. When it comes to the crawfish served here, the best way to get them is with the “Juicy Special” seasoning (a combination of the lemon pepper, garlic butter, and original flavors) and as spicy as you can stand them. photo credit: Liz Silva" - Gianni Greene
"Juicy Crawfish just inked a new deal to bring its crustaceans and fried foods to a sprawling retail hub near Texas Medical Center. The Texas-born crawfish purveyor hails from College Station, where it currently operates two locations. Its latest 4,400-square-foot site at Renaissance Center is scheduled to arrive early next year at 6102 Scott Street. Along with its seasonal namesake crustacean, Juicy Crawfish serves lobster tail, green mussels, and oysters, doused with lemon pepper or garlic butter seasonings and spice levels that peak at XXX (“Can’t Feel My Mouth”). Offerings also include Cajun wings, fried seafood baskets, and chicken tenders. The restaurant’s surf-and-turf combo deal at existing locations includes half-pound helpings of snow crab leg, shrimp, crawfish, and sausage, alongside three pieces of potatoes and one ear of corn ($31.99). And from noon to 5 p.m. on weekdays this summer, beers are ridiculously cheap ($1). Juicy Crawfish is set to make its debut in March 2020. Stay tuned for an official opening date." - Tierney Plumb
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