restaurant of the month - july 2008

Crawdaddy’s
Treats diners to ‘Cajun Fusion’ specialties

CRAWDADDY’S, conveniently located at 6414 W. Greenfield Ave. in West Allis, is a favorite with locals and travelers alike. The restaurant is a Milwaukee original, launched 13 years ago by partners Jonathan Klug and John Vukelic.

Every day is Mardi Gras here, with Cajun Zydeco and Blues music filling the air. Louisiana-inspired artwork features alligators and crawfish, and graceful wrought-iron accents recall the balconies and gates of the Deep South. The restaurant’s popularity ensures a party-like atmosphere, whether you visit for lunch or dinner. And helping to keep everybody in a great mood is Crawdaddy’s menu, with a vast array of dishes to choose from.

Klug, who is the chef as well as an owner, describes the food here as a "unique style of seafood-driven Cajun Fusion cuisine." In fact, the restaurant has earned “Best Seafood” kudos from several different diner surveys.

Of course, traditional New Orleans specialties like Gumbo Ya Ya, Red Beans and Rice, Jambalaya and Shrimp Creole are always served with great flair here. What really sets this restaurant apart, though, is the creative approach evident in the entire menu, from appetizers to desserts.

The “starters,” for example, include mushrooms stuffed with Andouille Sausage and Cajun Fire Sticks (NOT your father’s chicken strips).

Sandwiches and salads are on the dinner and lunch menus, and include a traditional PoBoy or Muffuletta, just like the ones served in the French Quarter. But order a Crawdaddy’s Caesar Salad, and you’ll be delighted with the mound of warm crawfish tail meat and Cajun croutons. Bourbon Street Bleu Cheese salad tosses mixed greens, sun-dried tomatoes, Granny Smith apples. bleu cheese and walnuts.

While the evening specials change depending on the best fresh ingredients available, recent offerings included Pork Prime Rib, grilled and smothered with wild mushroom ragout and a tasso cream sauce and blackened Black Angus steer filet topped with béarnaise sauce with Andouille sausage and peppers.

Seafood is a specialty here, with Seafood Stuffed Eggplant voted as one of “Milwaukee’s Best Eats.” Savor this dish of a half eggplant that is breaded, deep-fried and filled with shrimp and crawfish. Of course, Southern catfish also can be found on the menu, prepared numerous ways.

It’s a cliché—but difficult as it may be—this really is one place to save room for dessert! Crème Brulee, Bread Pudding with bourbon sauce, Key Lime and Pecan Pies are incredible.

While the entire dining room is non-smoking, smoking is allowed at the front bar. Ahead of its time, Crawdaddy’s also has had a no-smoking bar in the back dining area for several years. Sip a Louisiana beer such as Abita Purple Hace, Blackened Voodoo, Dixie, or Abita Turbo Dog (on tap). Specialty drinks include a Crawdaiquiri or Crawdaddy’s Hurricane. The weekend starts on Thursday at Crawdaddy’s, with live music adding to the fun at 8 p.m. every Thursday night.

Lunch is served 11:30 a.m.-3 p.m. Tuesday-Friday and 11:30-2 p.m. Saturday. Dinner is served 4:30-9 p.m. Tuesday-Thursday, 4:30-10 p.m. Friday, 3:30 p.m.-10 p.m. Saturday and 3:30-9 p.m. Sunday. Closed Monday.

Crawdaddy’s can be easily reached via I-94 East/West by exiting at the 68th/70th St. exit if eastbound and Hawley Rd. exit if westbound. After exiting, go south to Greenfield Ave. For more info or directions, visit www.crawdaddysrestaurant.com or call phone 414-778-2228

Thoughtfully, Crawdaddy’s offers priority seating. Give them a call before your visit for details and to arrange your next dining experience. There is a separate room available for parties. Catering and take out also is available.