Greenville Avenue Seafood & Jazz

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2007 | Best Etouffee

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 »

Roux Note

By Mark Stuertz | Thu, May 10, 2007

Dinner jazz. Tasty thought. Yet it never seems to take hold. Sure, there are the pianos in the steakhouses, the crooners in the bars gone smokeless, the odd guy on Wednesdays with the keyboard and the microchip section that spools out drum and bas... More »
Gumbo Jazzmatazz

By Mark Stuertz | Thu, May 03, 2007

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 Met... More »

2007 | Best Etouffee