At its core, Cajun-Creole cuisine scratches a comfort food itch, restaurateur Troy Meyer says. And he’s not wrong. Case in point: the excellent shrimp and grits I just had at his restaurant, Crawdaddy’s on Greenfield.
If the name rings familiar, you might be thinking of its predecessor, Crawdaddy’s, a small spot – buzzy and worthy of it – on 64th and Greenfield that opened in 1995. It later moved to a bigger location 30 blocks west. When it closed in 2018, Meyer cut a deal to take over the space and the name. But rather than clone it, Meyer wanted to grow the theme and, as he says, embrace authenticity.
The “new” Crawdaddy’s is also no tiny operation. The building has a capacity of 288 and is open every day for brunch and dinner. Its interior – Mardi Gras beads, images of brass band musicians – gives Big Easy vibes, to be sure. The menu is ambitiously large, and I’m still carving off chunks of it, but so far it’s been tasty work…