A Yankee's knowledge of the bayou is usually limited to three things: its association with Louisiana, its rep as a gator breeding grounds, and its habit of making Bayou Billy nearly impossible unless you walk to the far right and kick your enemies offscreen as soon as they appear. Now proving it's also a viable ingredient in fusion cuisine, Brother's Crawfish
The brainchild of two 'chester brothers eager to bring a new Bayou food fad to the Hub, BC's a just opened casual Vietnamese-Cajun fusion joint skillfully slingin' Asian and Southern flavors whilst boiling up massive amounts of crawfish in a modestly appointed 21-seat space with two huge flatscreens, yellow clothed tables, Asian knick-nacks, and a window fish tank, which sells far fewer "tour-supporting" veggie burritos out of a Volvo than other Phish tanks. Their crustaceans, which're shipped in daily and sold by the pound, come in four styles including Cajun Calm seasoned w/ original Creole-style spices, served w/ smoked sausage and a special dipping sauce; Crazy Citrus (sweet, zesty lemon lime sauce), the Asian Fusion (fire hot cayenne Louisiana-spiced crawdads boiled with baby corn), and the Vietnamese-heavy Oriental Express sautéed in garlic/onion butter and scallions w/ a side of red potato, which've had no choice of their color since the fall of Saigon. To clog mo' arteries, BC's got clam bellies w/ onion rings; a fried fish fillet set atop a heaping pile of Cajun-seasoned fries; and a six-piece plate of salted pork bites served w/ lightly battered shrimp that refuses to press charges, mostly out of embarrassment that his GF's the jumbo one.
If you're scared of the spice, there're more mainstream American/Asian eats like Teriyaki shrimp over white rice, grilled pork chops, smoked kielbasa on toasted buttered bread, and the Brother's own bacon cheeseburger, your knowledge of which is also limited to three things: it's got bacon, it's got cheese, it's got burger.