Any news about Crayfish King in the old MIK spot?
Had dinner with friends there this last weekend. I think it was grand opening and it was really crowded. We had crab and crawfish...they were out of corn and potatoes?? One other thing, they did not have any beer =(. The food was really good and ...wowza ! it was spicy but that's how we liked it! The decor was nice and atmosphere was fun. Our waiter was really nice, overall service was great...I hope they keep it up. I have alot of friends from the south and will be spreading the word. I will visit again but they better serve some beer soon!..haha
Crayfish King has great potential. Their gumbo is an out-of-this-world bargain at $5.99 a bowl. (Contains a generous helping of fresh shrimp, oysters and sausage with a properly seasoned base. Worth the trip alone.) Blue crab is served piping hot slathered in a cajun sauce. (Wear old clothes and dive in.) The catfish is another bargain at $8.99 for a generous 4 piece serving that was perfectly cooked. Disappointing are the clams which were poorly cooked served in an aluminum foil pan. Everything is served on paper plates or disposal pans with plastic utensils giving the overall impression that you're eating at a very, very good Skippers. Service was great. I hope they make it these trying times.
I've been watcing this location for months, since Made In Kitchen closed. I eat 4-5 times per week in the International District. Finally last weekend The Crawfish King opened, and I've been back every day for the last week, working my way through the menu.
The menu is rather limited, but full of surprises...all items can be custom ordered with a selection of "hotness" on the sauce....with a few varieties of sauce style....I have not passed the "Lil Easy" stage as yet.
I've enjoyed every fish variety on the menu, even though many have been a first time experience. So far my favs are the shrimo, Dunganess crab and clams. I think the food is fantastic, but must warn the serving style may be a little too casual for Seattle. Plastic plates, shrimp in the bag, throw-away cups, bibs and no glassware may seem a little too disposable for Seattle.....I argue it could be "Green" eating....think of all the chemicals and water that is being saved in the dishwashing alone!
Decor is pretty cool considering there was no huge corporation installing the decor. Service is fast and efficient. Always attentive smiling staff explaining the menu, sauces and eating style. Prices I believe are reasonable for seafood. Still waiting on their wine/beer license (come on City Of Seattle - get it issued), which will only add to my experience in the future. I think this place will be a huge hit, once smart diners find out about it food and service. I wish them the very best.
Went today for a late lunch - they don't open until 2:30pm during the week which is... strange.
Crawfish were legit. I grew up on the Gulf Coast a couple of hours out of NO and the mudbugs were like we'd do in the yard - boiled up with spices, sausage, corn, and potatoes (BTW: order more of these with your boil!) and dropped on the table. If you like the idea of the Crab Pot but want better food, this is your place.
Gumbo was pretty darn good - by far the best I've had in Seattle (though I like mine a bit spicier, it's nothing a dash of sauce can't fix) as was an unfancy catfish po-boy.
Prices weren't cheap - $66 for 5 lbs of crawfish, extra corn and potatoes, 3 cups of gumbo, and a catfish poboy with fries. I felt it was worth it.
Next time we'll have to try some crab and shrimp.
2 things they gotta fix: they need beer and real brewed iced tea (unsweet, of course.)
Had a delicious meal here last night 2 lbs of crayfish fairly spicy and 1 Lbs of blue crabs. I would say the crabs were not really worth it but the crawfish… oh my. The gumbo we ordered never arrived and the po’ boy was only so so with no remoulade just regular mayo. But I will keep going back for the mud bugs!
The décor makes it feel a bit like a chain restaurant or a flagship soon to be chain…
They really need to get their beer and wine license because those bad boys need some beer to wash them down with, and what’s up the raspberry tea I know we are all fancified up here in Seattle but nothing wrong with a bit of plain old sweet tea now and again.
And wet naps, eating with your fingers is messy work please give me something; a damp towel or moist towl’et would have been oh so welcome.
Perhaps the readers of this thread may find the listings of Louisiana crawfish suppliers useful.
We in South Louisiana invented crawfish and believe that Louisiana crawfish are the best so insist on Louisiana crawfish.
Louisiana Crawfish Promotion and Research Board