Reporter LawrenceSpecker on Bayou Seafood Co.: 'The word on Bayou Seafood Company was irresistible: A little place that didn’t look like much but offered exceptional bang for the buck on some of the best fried shrimp you could ask for.' Read about it:
The word on Bayou Seafood Company was irresistible: A little place that didn’t look like much but offered exceptional bang for the buck on some of the best fried shrimp you could ask for.
The experience fully lived up to our can’t-judge-a-book-by-its-cover hopes. The appetizer was a humble dish but it was done right – a group-sized portion of crispy fries loaded with – but not drowned by -- abundant toppings. A follow-up cup of gumbo boasted plenty of shrimp and crab in a dark, peppery roux.Frankly, this reporter had had a meal at this point, but duty compelled him to plow forward and he did so with a fried shrimp and oyster platter. Platters range from $12.
After this great first impression, a second visit provided a chance to get the full story from Harbison. “Miss Mary and Mr. John Crawford, we probably hadn’t been in business two weeks and they started coming in every day,” Harbison said. “At least three to four times a week, they were coming in.” Harbison said that the rising cost of supplies hasn’t let him keep prices quite as low as he’d have liked. “My goal when I started this place was to try to feed a family of four for under $50,” he said. “Times don’t let that happen.”
To him, he said, transparency is important. He thinks shrimp flash-frozen aboard the ship that caught them – in contrast to shrimp kept on ice until the ship unloads them – are as good as fresh. But he’s not one to gloss over the difference.
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