SIP & SAVOR
By Kimberly A. Suta
Crawfish, also known as crayfish, crawdaddies, freshwater lobsters and even mudbugs or yabbies are freshwater crustaceans that indeed resemble tiny lobsters. When in season, they are a popular Southern delicacy, sought after for its sweet meat. They are so succulent that crawfish lovers do not hesitate to suck the juices out of the heads as well. If you dare, here are our top recommendations on where to chow down on some mudbugs this month: MA HARPER’S CREOLE KITCHEN Ma Harper’s Creole Kitchen is a legend in San Antonio for her Creole cooking. This 93-year-old chef, known as Ma Harper, has been cooking up a storm for 81 years and continues to push out some of the most delicious classic New Orleans-style fare. In fact, she was raised in NOLA and chose cooking as her chore of choice, over laundering, and it has earned her numerous accolades, including a feature on Guy Fieri’s Diners, Drive-Ins and Dives. If you are lucky enough to visit when crawfish is in season, Ma Harper whips up a heavenly Crawfish and Shrimp Etouffee that is rich and buttery, served over either rice or pasta. Ma Harper prefers it over pasta. Currently, only open for lunch. Make sure to try out some of her other staples, such as the Shrimp Po’ Boy, made with a stupendously flavorful seasoning you will not soon forget. SOUTHERLEIGH FINE FOOD AND BREWING Located near the northern reach section of the River Walk, Southerleigh Fine Food and Brewing is a popular choice at the Historic Pearl inside the stunning Hotel Emma. Southerleigh artfully highlights coastal and Southern cuisine, inspired by Chef Balfour’s upbringing in Galveston, including fun options like Frog Legs and Snapper Throats, as well as craft beer that they brew in-house.
good Gulf Fry Baskets, such as fried Texas Catfish Filets in a cornmeal crust and served with hot vinegar, remoulade and one side of choice. SA SEAFOOD For a good ole’ fashioned crawfish boil, SA Seafood, located on the northside on De Zavala Road, has blown up on social media, thanks to their scrumptious classic seafood boils, which include crawfish (of course), as well as shrimp and snow crab. The boils are served by the pound and can include corn on the cob, potato, sausage and a boiled egg. Do not forget to ask for some of their Cajun butter sauce, which tastes fantastic on just about anything you slather it on. While I was there, a gentleman told me that he thought their boils were the best he has had since New Orleans and that is saying something! PINCH BOIL HOUSE If you are staying downtown, do not fret, as Pinch Boil House is located a bit closer, just north of downtown in Alamo Heights, and offers equally delicious boils. However, these boils come with an incredible Southeast Asian twist.
Although seasonal, they currently offer a decadent Texas Crawfish Roll made with fresh, mouth-watering crawfish, celery, shredded lettuce and Creole butter on a soft roll and served with French fries.
They make a Viet-Cajun style crawfish boil that blends traditional Cajun techniques and Vietnamese flavors and sauces. Even better, all of their crawfish is sourced directly from Louisiana and you can bet it is always fresh, not frozen. They also make boils with mussels, snow crab, shrimp or mixed options like the Shell Shock Combo, which also comes with sausage, corn and potato, as we all love.
On the northside, stop in at their sister restaurant, Southerleigh Haute South, for some peel and eat gulf shrimp, Haute South Chicken and Seafood Gumbo, Galveston Bay Shrimp Boil and a variety of finger-lickin’-
THREE STAR BAR Next up, one of the hottest new “dad bars” to grace the scene is Three Star Bar, located on Grayson Street in the Government Hill district just
12 RIO Magazine
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