Some say traditions are hard to come by in L.A., but Dominick’s annual Crawfish Boil seems well on its way to becoming one. The event returns for its sixth annual installment this month, showcasing chef Brandon Boudet’s New Orleans-style dishes and piles and piles of crawfish.
“Growing up in New Orleans, crawfish boils were a family tradition every year, and I wanted to bring the tradition with me to Los Angeles,” says Boudet.
Like last time, the boil will take place on two consecutive Saturdays, starting this weekend. Along with crawfish sold by the pound at market price (and poured out onto a newspaper with red potatoes and corn on the cob), the West Hollywood restaurant will also be offering a special menu of NoLa-inspired sides, like Creole pork meatballs, boiled artichokes with remoulade for dipping, and onion rings. Chicken gumbo and two po’ boys—roast beef and soft-shell crab–will also be available.
Boudet has put together a special drink list for the occasion. Expect bloody marys, pecan bourbon old fashions, and cans of New Orlean’s Abita Amber beer. They’ll also be slushing up boozy sno balls, which are essentially snow cones in cups (but with booze) that they sell at drive-thru stands all over Louisiana—they just stick a piece of tape on the top of the straw to get around “closed container” laws. You, however, can drink yours at a newspaper-covered table, straw unobstructed.
Dominick’s, 8715 Beverly Blvd, West Hollywood, 310-652-2335. The Crawfish Boil takes place May 16 and 24, from 12:00 p.m.- 4:00 p.m. Call for reservations, or make them through a link on their website.