Crab Corner

Kenneth Watrous is my name. All the opinions here are mine. They also apply only to the places I have tried in Las Vegas.

Last month, we went to Herringbone This month, I tried Crab Corner. 

The Crab Corner is more of an all-you-can-handle than some other places. While not exactly giving a flat price for a whatever you can do, they offer a flat rate per unit and let you kind of add up from there. This works pretty well for trying a few things in combination but knowing you will get high quality eats. Their signature deal is the $1 oysters and $2 crabs.

 The décor is a lot like the some other deep seafood places. There are limited utensils, a lot of eating with the hands, and a certain amount of making everything be about just the rustic essentials. They spread paper on the tables and hand you a bucket of utensils and bibs and you get to go from there.

 

The drinks are also discounted on different days or they have daily drink specials where you can plan what day you will get what yo might want the most at some cheap prices or in some great quantity. Like the margaritas refills on their football brunch, but they are a bit pricy at $15 but that is for the whole time. So it can be worth it when you are really drilling down.

The crabs are specialized in Maryland and so are more of the blue meat variety. These have a softer flavor than some of the arctic crabs and are more fishy and less meaty. They also tend to be softer and this makes them quick to work with when making crab cakes or crab soup, which The Crab Corner offers great versions of. These are true crab dishes. Some places will give you a soup that has crab in it or cakes that are made with some crab somewhere, but the crab isn’t the central part it is just marketing. The Crab Corner works with the meat first and builds up around it and it shows. The food is much more flavor and also is what you want. They don’t spend too much time dressing things up with extra spices or sauces and cooking techniques. Everything is good and simple and well made.

The oysters are fresh and on the half shell. They can demonstrate shucking if you are in experienced. Which, if you are, be prepared to look silly a bit, but enjoy the atmosphere, others will be having the same experience and the laughter is generally good natured.

 If you are looking for something more in the fusion style they also have a crab burger that features soft-shell battered and cooked up on a bun. This can be a good introduction to crab for people who are okay with the idea of the flavor but maybe not big on breaking up or looking at something that can be described with bug jargon. I like the quick style of everything. Because they are working with a limited menu and also prepared to put out bunches of items on a pay per unit, they always have these things ready to go. While you might have to wait for a specific dish, most of the stuff is to you in just the time it takes for the staff to take the order and take a lap through the place to and back from the kitchen. They don’t go so far as to say they are doing table set food at fast food speeds, but that is the way I would put it out there.

 

I also have to recommend the scallops. Scallops are great in many places, but there is always a question of how worth it they are. While the prices on most of the items are set by the availability and quantity, scallops have a tendency to be priced by whatever marketing the place uses to talk about their secret technique being the best. Scallops are so good by themselves that it doesn’t take much to sell them, which is weird how often places go to lengths to show them off. At The Crab Corner they are just one more option and they are priced as such. They are really good, without being oversold. 

-Kenneth Watrous
Find more about me on www.kennethwatrous.com or follow me on twitter at @KennethWatrous 

Herringbone

 

Kenneth Watrous is my name. All the opinions here are mine. They also apply only to the places I have tried in Las Vegas.

Last month, we went to The Boiling Crab This month, I tried Herringbone.  

At the top end of the spectrum is Herringbone. The invention of Chef Brian Malarkey, who hails from southern California, is this top of the line restaurant. The Las Vegas location is the third, with the other two being in California. This is the kind of place you go once or twice on special occasions because it takes reservations and it is pricey. But it earns what it charges through excellent service and more than a touch of class without feeling like it is shoving it in your face. The décor is not just elegant but also has this feel like it is a real seaside resort. A cabana like canopy for the balcony and a lot of white and cream colors. The staff are excellent as well, well spoken people who know the menu and are fun to talk with about the dishes and the art of seafood. These are people that can really go into some detail about why certain flavors have moved from one region to another and why so many pairings of sides work with fish from so many places.

 

Which brings us to the ‘ands’ section of the menu. This is where the different side dishes are listed and are a total mix and match. The menu is broken into simple sections of single options. This isn’t a place where you order a meal in one pointing of the menu, you build the stuff up from each section and customize so much. That is why having knowledgeable wait staff and some dedicated taste preferences are good things. And with the cost, it I pays to know what you want so you can get what you want. Options like the roasted mushrooms show a certain Greek sentiment for seafood while the ‘death by potatoes’ are a northern Italian touch.

Not everything is just seafood. There are a variety of more land based eats on the ‘land’ section of the menu. Like I’ve said in other reviews, I don’t go to seafood palces for not seafood, but I have to admit I’ve struggled to avoid ordering the rib-eye more than once. It is dry aged and features an aged balsamic sauce that sounds like the best piece of meat you might ever experience. As for the rest of the menu, it is divided between the ‘ocean’ section and the ‘hot fare’ and ‘cold fare’. Each has some great things to offer and it comes down to what I’m feeling at the time. I like it all, so choosing can be difficult. The Yellowtail is amazing with the fruit and spicy finishes. In the hot fare the mussels and clams can be messy to eat, but very satisfying.

 

The experience of a place like this can’t be overdone. Between the reservation system and the open dining area, the feeling is impressive. If you want a night where you feel like a captain of industry, this is the place to go. Everything is ocean to table with less than a 24 hour time table. Early evening it is possible to order food that was in the pacific less than a few hours before. And the taste is there, nothing diluted, nothing dry or processed.

The next anniversary or birthday you have, book a table and be excited. Be warned, if you treat yourself to something this fine you might get hooked and want to do it again and again. Just watch the wallet and keep your head about you and it could be the best night you’ve ever had.

-Kenneth Watrous Find more about me on www.kennethwatrous.com or follow me on twitter at @KennethWatrous 

The Boiling Crab

Kenneth Watrous is my name. All the opinions here are mine. They also apply only to the places I have tried in Las Vegas.
Last month, we went to Joe's Crab Shack. This month, I tried The Boiling Crab.

The Boiling Crab is one of those places that could be described as a ‘hole in the wall’ joint. Not because of the location and the size, but in the sense that it is one of those places that you either know about or you don’t. Those that don’t’ know are missing out and those that do know will give a smile and a nod when they are asked about it. As the name says, they do crab. Lots of it and so well. They also offer up a selection of home-grown sides and fare. This is the kind of place you can’t out-eat because the portions are enormous and the food is rich and savory while being simple.

 

The décor is a solid mix of diner and sit down. It is open and they like to let in the light. There are bits of net and some local flares to make it look like a fisherman kind of place.

No frills is the name of the game at The Boiling Crab. It does what it does well and it brings the flavor. The Boiling Crab does a mix of southwestern and Cajun mixes. The food is hot and spicy but always full of flavor and you can taste the fresh. This is also a back-to-roots place where the majority of the food is shoveled in by hand.

 Get a bib on, grab a handful of napkins and be ready to get a little sloppy. The shrimp in particular is great. They boil it in a bag and bring it out to be eaten just right there. It has a lot of character and flavor. The shrimp are mostly whole and it is up to some people if they eat all of the bits or if they pick it apart. I’ve no problem with things like shells and heads. I still don’t eat the tails, don’t know anybody that does really. The crab is just as good. Served simple with some butter on the side or some extra garlic if you are into it. The utensils are a bit rough to use if you are having a mixed meal, but I already mentioned the need for a solid supply of napkins.

One of the things I like about The Boiling Crab is the atmosphere. There are smells of food everywhere, the fragrant dishes make it hard not to be constantly hit by another barrage from someone getting their meal. This gives that rare sense of being hungry throughout the meal. That way you really want something when you are hungry and you can smell food persists almost the whole way through. It is so easy to come in wanting one thing and then so hard not to order two more things even as you fill up. That is good food and a good time.

 

Word of caution: because so much of the food is meant to be eaten by hand, the children can be tough to bring along. They will not remember to stay away form their hair and pants and the bib can only do so much. The flavors tend to be a little intense for some kids, but others will take to it. But you got to keep an eye on them to prevent all the juices and sauces from ending up soaking their socks and it doesn’t take too much cayenne to the eye from a stray palm in the eye to bring out the tears. It is best to be ready to watch the kids first and eat second if that is the plan.

 The drink and desert selection is the fairly standard stuff. Soda fountain, a few beers, a few ice cream and pie options. Usually no room left for much of anything after the sheer sizes of the entrees. I usually like to finish the meal and then have a beer after, take a moment to cool down the hotter flavors. Be warned, stay for too long and you will order again. I do, every time.

-Kenneth Watrous
Find more about me on www.kennethwatrous.com or follow me on twitter at @KennethWatrous   

Joe's Crab Shack

 

Kenneth Watrous is my name. All the opinions here are mine. They also apply only to the places I have tried in Las Vegas.

Last month, we went to Red Lobster. This month, I tried Joe's Crab Shack. 

Joe’s is more of an after-work place. They specialize in faster food, but good food. The establishments often are built around the central bar. They have a more rustic appearance and seem less like a fancy place and more just like a place you go in and sit down. Less of a family joint and more of a place to go with co-workers or friends, Joe’s is about keeping you well fed while you hang out and enjoy a few drinks. The drinks are cheaper than a lot of places of the same kind. The food is also cheaper in price, but definitely stays high in quality.

Seafood is the name of the game at Joe’s Crab Shack. They have a mainland section to the menu for those that maybe walked in expecting something else, or for those times when you just don’t feel the group. But most of what is there is seafood and seafood on top of seafood. The best bet are the steampots and the buckets of crab. These are huge portions of food served hot and kept hot throughout. You have to be a pretty big guy to walk out of Joe’s hungry. The steampots are also the signature feature of the original crab shacks back on the west coast. This is the kind of throw it altogether food that people think about when they think about some of the old beach movies. That is part of what gives Joe’s the great party atmosphere.

This is a lively place and they can get pretty noisy later at night. While children are welcome, they aren’t the best bet. Joe’s is more of that bar-style and there gets to be a fair amount of mingling, especially on the weekends and in the after 8 crowd. It is a great place for a dinner and a movie style date night with the wife, usually a good idea to hit the movie first. The selection of beers is top notch and they offer more on-tap options than a lot of other places.

I like that the service and the servers are also more casual. Things are tidy and clean but they are also functional. You don’t find a lot of extra glasses or too many table cloths. Just what you need. This is also good for getting sauces and the like. I don’t like asking for extra when I’m in the mood for a lot of dipping. So they have a sauce bar you can just hit and stock up on what you want. That really frees me up to not feel like I’m taking all of someone’s time just because I have a particular taste one night.

The atmosphere and the vibe make for a laid-back experience so you can unwind. I have gotten a little crazy here and there and the food has helped. The Cajun steampot is one that will get you a little extra tipsy if you don’t watch it. Nothing cools that down like a cold beer and the back and forth can be one of the most rewarding dining experiences I’ve had. They also do a solid set of cocktails and this is one of the few places I will go all out for some margaritas to accompany.

 

Desert selection is simple but fun. The appetizers are less like a taste but more like samples of the other options. Sometimes I am disappointed when the appetizers seem to be the same four things, but Joe’s practically offers its whole menu up there in trial size.

 

If you are looking for a night out with the guys or without the kids Joe’s is a good time that won’t leave you feeling bad. I’ve never had a bad meal or a bad time in the Shack.

-Kenneth Watrous
Find more about me on www.kennethwatrous.com or follow me on twitter at @KennethWatrous   

Red Lobster

Kenneth Watrous is my name. All the opinions here are mine. They also apply only to the places I have tried in Las Vegas.

Red Lobster may not be the cheapest place to take the family to dinner. It may not be the fanciest. But it is the best consistent experience with seafood you can find. The distribution network does a good job of keeping things fresh and the whole chain is more seasonal than other sit-down places. They are also really kid friendly and I always know that the family will be taken care of and it will be a good evening for everyone. The staff is used to working with children and the activity books are themed and the children’s menu has the right amount of samples of seafood and traditional food like mac and cheese and burger and fries. The kids can try something new but you know they will have enough of what they like that they won’t be complaining they are hungry an hour later. And that is important to me for having a family outing.

The décor is kept nice and the lights are just low enough to show the kids this is a serious place. I’ve been in several and all are kept in great shape and look used but not worn. I also like that there is always someone working on cleaning. Even with the cleaning it never smells like cleaning, just like food. Be it a part of the floor or the bar or the tables, there is a business to a good Red Lobster that makes you feel like it is a place where work gets done and nobody has to be totally on their toes. You can hear people talking and having their own dates and evenings. You don’t have to feel like if you cough too loud that everyone will be looking at you.

Now for the food. The food is heavy on the surf-and-turf style of seafood. Like the kid’s menu, there is room for the picky eater who is new to seafood and the hardcore fan both. I can get a steak and lobster combo or go all out on a nothing but different types of crab. The seasonal specials are also made to be a deeper experience. If you pick up a lobster tail here and there through the year it will give a solid taste, but during events and specials you can pick up something a little more exotic or made for a particular flavor. This is where I like Red Lobster the most, this idea that seafood is for everyone and it works hard to demonstrate the many ways it can be eaten.

The other thing I like about the food is the portion sizes. The portions are big enough to really fill you up, and they have all sorts of all-you-can-eat items through the year if you really want to double down on something. But the portions are also big enough that if you want to stay a bit longer and take some home for later that you don’t feel like you are taking home just the last two bites. Seafood in general doesn’t always keep, but some items do. I like to hit the lighter fish and things like lobster hard and save the potatoes, fries, or pasta for later. When I’m feeling like I will take something home. Otherwise I just kill the plate, and enjoy the time.

The drink selection is also good. They offer cocktails, mocktails, beer, wine, soda. Something for everyone. They are also pretty good on refills of most non-alcohol things. Some places get stingy when it comes to anything that isn’t soda, but the Lobster likes to keep everyone happy. The desserts are also a good section of ideas. I don’t do a lot of dessert, but I like that if I have a feeling for something they usually have a version of it. From cake to pie to different ice cream ideas. It makes for a good birthday or celebration place because you can order different sizes of some items as well so you can get a whole cake or pie if you want to do a party.

That’s what I think. Maybe you think different. 

-Kenneth Watrous
Find more about me on www.kennethwatrous.com or follow me on twitter at @KennethWatrous   

Why seafood?

I’ve always loved food. And my favorite food for a long time (since I can remember) is seafood. It is a bit strange to like seafood when I have lived so much of my life in a place that is both landlocked and a desert. But that is just a thing people think. The states of Nevada and Utah are actually well known for their seafood because they have excellent deals with daily shipments from the coasts. And in Las Vegas, food is above par to many places because it is such a resort kind of town. There are so many different styles and types of food here that anything can be found.

What I have learned to love most about seafood is the variety and versatility. The oceans touch so many places on the earth. And each country, region, and coastal town has found something different they want to do with the daily catch. This makes for such a great difference in the flavors for even the same ingredients. I think this is also what has pushed me to think about making food reviews. I have a lot of opinions on it!

Seafood is about immediacy and it is about good times. It is a special treat meant to be shared. The sea shanty and the pub tune are both long favorites of the sailing communities that celebrated the catch at the end of the day. I am drawn to so much of the culture and customs around seafood.

I don’t have enough to say about what pairs with the food. But I think that’s because I’m a regular work-a-day soul. I like what I like, and I enjoy the life I can create. I don’t have time to figure out what I’m “supposed” to be doing. I’m just going to go out there and do it!

I hope that a regular guy like me talking about food will appeal to others. They can read something from someone who gets what it is to come off a week of 10 hour shifts in the sun and want to have a few hours to prove it was all worth it. That is another thing, seafood is comfort food. It might not be that center of the road comfort of meat and potatoes, but it is the meat and potatoes of so many places. The south has its crawfish ettouffe, and the north has its cod and spuds. The west coast likes to dabble in sushi fusion and the east coast brought us the joy of butter sauces.

When I sit down to eat I like to think about the décor, but not much. I like things to be well-used, I don’t need it perfect, I just need it to be friendly and homey. I want a place where the workers appreciate that I also work. I don’t give them a hard time and they know I am going to treat them as well as they treat me. I’m a sucker for niceties like a chef’s table or tasting menu. I like when the place offers extras and incentives. Some of the chain restaurants do a great job with marketing and loyalty cards that help you feel, even to a big company, like you matter, like they see you as a regular and not just a number.

I hope that if you read this far you will keep with me. I’m going to tell you what I like, what I don’t like. And why. I hope I can convince you to get out there and try some food and maybe I’ll even inspire some others to sit down for a night and pound out a list of their own favorite foods. I look forward to being part of a community of eaters and sharers. For now, get ready to eat!

About me

 
Hi! My name is Kenneth Watrous. I grew up in Las Vegas. Well, after my family moved here when I was seven. I haven't ever wanted to be anywhere else.

 
I met my wife here and we're raising a beautiful family. We like to do outdoorsy things  together. Camping, hiking, fishing, you name it. We go off the beaten path or stay close to home, depending on our mood.

 When I'm not working to put up and take down expos and events here in Vegas, and we're not doing something outside, we're finding a new seafood place. Give me some crab or lobster and I'm a happy man.