Hospitality & the Humble Crawfish

GATHERING AROUND THE TABLE FOR A CRAWFISH BOIL BRINGS OUT THE BEST OF NEW ORLEANS HOSPITALITY

STORY AND RECIPE BY COLIN WILLIAMS

I’ve worked in restaurants for 16 years now and learned that a lot of restaurant work involves being technical and precise while also being as quick as possible. These skills are essential to any great employee, and any restaurant that strives to be the best needs all its employees to work toward this standard. There is, however, a defining trait of all the best restaurants, from ones with Michelin stars all the way to mom-and-pop establishments, that I think proves far more elusive than it should. This, of course, is the idea and practice of hospitality. Far smarter and more accomplished industry veterans than me have talked at length about this topic (Will Guidara, the former co-owner of Eleven Madison Park, springs to mind), and I don’t believe that I…

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Louisiana Cookin' (Digital) - 1 Issue, March/April 2025

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