Legacy Legacy

is always more to celebrate, and they love to share that with the customers and city that has always supported them.

Avi and his team are generous in opening up their doors for any occasion. It’s become a space for every kind of event from Vestavia sports dinners to police events to wedding parties to church meetings. They love to hang up the posters they receive and find ways to give back to the people who walk through their doors. “We love to help, and we love to share a little bit of that generosity back to Vestavia,” Avi says.

Savannah knows customers from the neighborhood and beyond by name, and she’s had quite a few Louisiana natives sing their praises for the food. And, Avi is always looking for ways to make customers an important part of the restaurant, always curious of what people like and are looking for on the menu, and always aiming to be an active partner in the community.

Avi and Savannah know their recommendations—often pointing to Avi’s Specialties, daily or seasonal specials and dishes based on someone’s spice preference—as well as their own day-to-day favorites from the kitchen. Savannah says that she’s never eaten during every shift at another restaurant the way she does at Cajun Seafood House, and there’s always something new on the menu for her to try.

The crabcakes were an early favorite of hers, and now Savannah loves to grab the blackened shrimp or gator tacos for lunch. Avi also has his favorites for the day too, usually some combination of potatoes, a po’boy and a cup of gumbo—the classics that still bring people into the space.

Many of the first people who walked in and sat at the bar when Avi opened are the same ones at the same barstools, which is something all the Cajun Seafood House staff hold high. In approaching year

10, they’ve created traditions of their own while keeping up the traditional Cajun cuisine people love.

“It’s a lot of good memories,” Avi says. “I think that’s the reason people are still supporting us. We’re successful in our location, and with the people working for us, we’re still here for them.”