You don’t have to be born on the bayou to enjoy a good Cajun meal.
Soon enough you’ll be able to get the flavor of the deep South right here in Patchogue — at Cajun Claws Seafood Boil & Clam Bar.
The Louisiana-inspired restaurant is set to open in the Shoppes at New Village this summer, just as the town is heating up, according to a source close to Cajun Claws’ ownership.
Cajun Claws will inhabit a 3,200 square-foot space in the the mixed-use complex, which opened in 2014.
The space is behind Arooga’s, fronting North Ocean Avenue with a courtyard on what’s called Sloan Street, which is closed to vehicular traffic (picture below).
This will be the eighth restaurant at New Village, according to Robert Loscalzo, a partner at TRITEC Real Estate, the developers of New Village.
“We’ve been waiting for the right tenant to fill the space on Sloane Street,” he told GreaterPatchogue.
Loscalzo said Sloane Street is a special spot for the developers. It is named after former Patchogue resident and a close friend and mentor, David Sloane.
He told us Cajun Claws will be operated by a second generation restauranteur who has a strong track record of successful restaurants.
Loscalzo called Cajun Claws a welcome addition to the mix of retail and food shops at New Village.
The complex still has space available.
“We currently have one move-in ready bakery/restaurant location available on the Village Green for the right tenant,” he said.
The source close to the owners pointed to the recently updated Cajun Claws website for additional information. The site currently highlights one of the main concepts behind the restaurant: the Cajun Seafood Boil.
If you’re wondering exactly what a Cajun Boil is, The New York Times Cooking section describes it as “the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands…”
Cajun Claws seeks to add a tasty new twist on the traditional Southern dish for its restaurant.
According to their website:
“Diners start by selecting their choice of fresh seafood, typically by the pound or mix-and-matched by the half pound. Into the boiling pot it all goes, as the seafood begins to absorb the Cajun seasoning into the seafood itself. This is where the traditional Cajun Boil ends.
“The newest step, and the step at which Cajun Claws excels, is the addition of bold sauces chosen to pair with the already-seasoned seafood. The result is an added layer of irresistible flavor from the outside. Great care and consideration must be given to each sauce recipe such that it highlights the seafood.”
The site continues:
“This winning combination — subtle flavoring from inside the shell and robust flavoring from outside the shell — is what sets Cajun Claws apart from other Cajun-Creole restaurants. And restaurants like Cajun Claws are the reason why this new, enhanced style of Cajun Boil is here to stay.”
Check back at GreaterPatchogue for more information about the Cajun Claws grand opening, and additional details from ownership.
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Top: The future home of Cajun Claws facing North Ocean Avenue. (Michael White)