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By day, students and suits crowd Rosey Baby for crawfish pasta and other Louisiana favorites, but by night, the tiny club pushes tables and chairs aside. Patrons literally bump elbows with the regional crop of traditional blues purveyors regularly holding court. This spicy little number feels like a New Orleans bar mysteriously picked up and planted in Lauderhill. The kicks range from mild, found in appetizers like crawfish bisque and sautéed alligator, to seriously zingy, in main courses such as blackened catfish or blackened rib eye. Buckets of crawfish, served in season only (not available July through December) are the best around, as are boiled Cajun blue crabs, when they're on special. Po-boys and muffulettas are requirements for N'awlins food-lovers. Live entertainment on Fridays and Saturdays.
It's totally cool that one of the wildest eating and drinking days of the year has ties in religion, but Mardi Gras, or Fat Tuesday, has those roots. The holiday, which is celebrated in the days leadi... More »
A bit of New Orleans flair and voodoo magic comes to life Saturday at Cajun eatery Rosey Baby. In full force, the annual Hoodoo Voodoo Halloween Blues Ball is back for its 13th year, celebrating blues music with Halloween fun. Blues musical acts... More »
They're the stuff of novels and television shows. Pablo Picasso traded sketches for food at a dive in Paris. Hemingway stumbled home from dives in Key West. Deals and friendships are made there, and there's at least one in every town, from... More »
An afternoon of solid blues pickin' awaits attendees who head to Rosey Baby on Sunday. This Lauderhill Cajun restaurant that specializes in crawfish and other New Orleans-inspired dining boasts a special appearance by local guitar luminary Albert... More »
Sick of stone crabs? I know that's right. So here's an alternative: Louisiana crawfish. It's the season for them too, and one of the best places in town to catch some live -- until they're cooked, of course -- is Rosey Baby (4587 N. University... More »
If you plan to take action on the advice given in any of these Best Of selections, let it be this: Run this instant to Rosey Baby Crawfish & Cajun House. Sit at one of the half-dozen bar tables. Order a bucket of crawfish boil; they come in one-, two-, and five-pound sizes. Which size you get will depend largely on how many friends you have with you and how much beer you're willing to drink. More beer? More crawfish. More crawfish? You get the point. What you'll get is the most authentic, ass-kickingly spicy boil of bugs this side of Baton Rouge. The Babe has hundreds of pounds of the little critters shipped from Louisiana weekly. Each day, the chefs fill a big ol' pot with corn, potatoes, and a bombardment of secret spices before tossing in the live crawfish to simmer slowly in their own sauce. By the time they hit your bucket, the craws are bright red and teaming with a rich, heady broth that bursts forth when you rip open their shells. The trick is to suck up that liquid before pinching the sweet, prawn-like meat from their tails. To some, this sounds like a lot of work for just a little meat, but at the Babe the process becomes rhythmic: Twist, suck, pinch, eat, swig, repeat. There's nothing like being two pounds into a fiver, sweating from the spice and slightly loopy. Ah, good times. But remember when we said run? Yeah, do that. Rosey Baby only does the mudbugs when they're in season, from December to early July.
If you plan to take action on the advice given in any of these Best Of selections, let it be this: Run this instant to Rosey Baby Crawfish & Cajun House. Sit at one of the half-dozen bar tables. Order a bucket of crawfish boil; they come in one-, two-, and five-pound sizes. Which size you get will depend largely on how many friends you have with you and how much beer you're willing to drink. More beer? More crawfish. More crawfish? You get the point. What you'll get is the most... More »
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