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quote:
Originally posted by Fighting Illini:
I have a friend who is one of the main guys over there and he said it should open on July 27th.
Please ask your friend to consider adding to the menu a "cajun pistol". I have eaten these at the shrimp festival and cant find them anywhere else, they are delicious. I have found the recipe on the internet but have not tried to make them myself.
They are planning to open August 12 - it will be great if the guys who are running it, Lucas and Josh from the 360 are allowed to do their thing and if Crocodile Ed can keep his ego in check and just provide the money. Emerald Coast would have been a success if he had not had his hand in everything that happened. Lucas and Josh are able to produce an outstanding result if he will let them. Can't wait.
We have not set an opening day yet because we are waiting for everything to be perfect! This is NOT a national chain...we are locally owned and operated. We are all about FRESH, LOCAL food! We get our produce from Jack-O-Lantern farms in Muscle Shoals, all our sauces and dressing are made in house and our recipes have been perfected through extensive taste testing! Add us on myspace or facebook and you can keep up with our progress!
I'm sure everything will be right and I, for one, don't mind waiting because I have faith it will be one of the better restaurants in the Shoals area. I look forward to it. What I do wonder is when the website URL will be up and running with the menu on it? I saw the URL put up on the sign and I've been checking it from time to time but it's not coming up for me. Hopefully soon but I'd rather see the work and time put in getting open I can look at web pages any day later on.

Thanks for the updates.
quote:
Originally posted by Carol None:
How do you get an invitation to the tastings? I hear the steak tasting was a lot of fun.



Wish I knew that secret also. I hear that the tasting or special invitation dinners usually go to the contractors that help get the restaurant in shape and ready to order as well as friends of the owner and managers as well as dignitaries such as the Mayor and Chamber of Commerce folks and then there are usually some special invitations offered to the waitresses and help to give to their families.

Guess I'll remain one of the few that never seem to fit any of the above categories.
Sunday, August 9, 2009, 8:37 p.m. the Crock appears as if it will never open..probably just some kind of "tax write off".

If and when they ever do open, people of the Shoals will flood there for approximately 90 days, standing thirty deep and four people wide, then suddenly one day the "new" wears off and the fickle public will abandon the Crock.
quote:
Originally posted by SHELDIVR:
Sunday, August 9, 2009, 8:37 p.m. the Crock appears as if it will never open..probably just some kind of "tax write off".

If and when they ever do open, people of the Shoals will flood there for approximately 90 days, standing thirty deep and four people wide, then suddenly one day the "new" wears off and the fickle public will abandon the Crock.


people probably thought the same thing about logans, and its the obvious juggernaut of florence. i will eat at this restaurant when it opens, and if its good i will go back. the only place to get remotely fresh seafood is red lobster, and i'm talking ocean fish, not shrimp and catfish like at cajuns. so this will be a welcomed option in my book.
They must have been having a tasting lastnight at Crocidile Eds, because there were cars in the lot that made it appear to be open. That is why I thought it was opened when I mentioned it before.

I also love Cajun's slaw. I cannot eat a softshell crab, I have tried and tried. They look so good, but the whole thing makes me think I am eating a bug. I think it is the texture, that gives me that bug eating feeling. Not that I eat many bugs, but......I'll just shut up now.

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