The flavors of the deep South are coming to Patchogue this Saturday and beyond — at Cajun Claws Seafood Boil & Clam Bar.
Cajun Claws announced the 5 p.m., Aug. 31, grand opening on Facebook. Click here to follow Cajun Claws.
The Louisiana-inspired restaurant is set to open in the Shoppes atNew Village. The restaurant was built out in a 3,200-square-foot space in the mixed us complex that opened in 2014.
The location fronts North Ocean Avenue, across from Oak Street and immediately north of the Arooga’s bar and grill.
There’s also a courtyard on Sloan Street, which is closed to vehicular traffic, which Cajun Claws plans to utilize for outdoor dining.
What’s the concept?
A source close to the ownership team recently pointed to the recently updatedCajun Claws websitefor additional information.
The site currently highlights one of the main ideas behind the restaurant: the Cajun Seafood Boil.
If you’re wondering exactly what a Cajun Boil is,The New York Times Cooking sectiondescribes 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.”