It’s baaaaack! Mardis Gras might be a distant memory, but Chef Brandon Boudet is drawing on his New Orleans heritage to once again open the patio for Dominick’s Annual Crawfish Boil. Every Saturday in May, Chef Boudet is stirring the pot with some 300 pounds of boiled Louisiana crawfish. In addition to the regular brunch menu, there will be plenty of New Orleans specialties including po’ boys, crawfish boiled artichokes with Creole remoulade, and Dominick’s red and white wines by the bottle for $12 each. Crawfish is $10.99 per pound, ½ dozen oysters $14, roast beef po’ boys $8, onion rings $7, New Orleans sno balls $3.25, and a shot of spiced rum is $9.
Every Saturday in May @ Dominick’s, 8715 Beverly Blvd, Los Angeles, CA 90048, 12pm–4pm.
More info: www.dominicksrestaurant.com