"delicious shell fish - great happy hour 2pm to 6pm - fried oysters,fish,calamari $5 an item - If you want crab & lobster tail better bring some $$ -..."
Greg Gamarra
"It's not comparable to restaurants in NOLA but the food is good. Gumbo and fried shrimp were really delicious but we can't recommend the shrimp..."
Sebastian Schulze
"Cindy and Steve are the best. The food is always great lobster crab boils garlic noodles corn potato calamari. Happy holidays..."
Juan Pavon
"The food was very good here nice quiet spot bar and sports tvs great happy hour prices I highly recommend that you visit there sometime for some good..."
Marshall Lee Blacksher
"Food is amazing, service is meh... old Chinese family runs it so they're doing a lot... the grandma is nice..."
A Last
"Good seafood, especially the King Crab Claws. And also liked the cajun food, like the gumbo. But the gumbo was a little bland. Good as a side dish,..."
Patrick Ligot
"The food was delicious. We were just driving around town and came upon this quaint restaurant. Everyone in the family loved the food. There was a ton..."
Nicole A
"LOVE Lucille's! Absolutely order their Southern Fried Chicken. Your tastebuds will thank you. Good quality at a good price in a clean, inviting..."
Keith Fields
"The name is a put-off, but the food is good for the most part, and it's an interesting approach to cuisine. C'asian is a clever combination of Cajun..."
AnnieScott Rogers
"Been eating at Swamp since it opened and still love it!! I can honestly say I've tasted 90% of the menu. LOVE how the boils are served in bowls..."
Eileen Attridge
"Really delicious Nawlins style restaurant. We ordered the shrimp seafood boil with the garlic butter sauce. It was really filling and big enough to..."
Andria Cassidy
"Not a bad place for crab and seafood boil. The 2 or 3 item combo for $14/lb is a great deal. Crab is currently $45 for 2lb whole. They give you bibs..."
Denise Dang
"Come for happy hour! You can get free fries by checking in (on Yelp). The calamari was pretty good and same with the oysters. My problem is that the..."
Sebastian Fung
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