CAJUN BOIL – Restaurant

Cajun Boil builds its Miami rooms around a bag of shellfish and a choice made at the table: pick the seafood, pick the sauce, pick the heat. Chef Yu Bi brought Szechuan seasoning to Louisiana technique, and the house Ultimate Sauce is the result, beside garlic butter, straight Cajun and lemon pepper. Crawfish, green-lipped mussels, middleneck clams, jumbo shrimp and lobster tail come by the pound. Starters bring alligator bites, fried calamari and honey garlic wings. The wok section turns out shrimp garlic noodles and lobster mac and cheese. Sauces dial from non-spicy to on fire, and portions suit sharing.

Cuisine: Restaurant

Currently open