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Greenville Avenue Seafood & Jazz actually opened December 7, but the official grand opening was just this week. Why the delay? Pipes. Wires. Fixtures. And too few nickels. "This is my first restaurant venture," says Jason McCoy, 29, a Southern... More »
While men on stage blow altos and beat snare heads, women and children moisten their lips in crawfish etouffee with a creamy sassafras sauce. Their lips purse. Their eyes close. Their jaws do an Elvis swivel. Why is this so ridiculously good? Is it the perfect cook-down of onions and celery and peppers blended into roux? Is it the serrations of cayenne left on the tongue as the silken stew rolls down the throat? Is it the plump tight curls of crawdad tail? This etouffee has terrific balance... More »
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