The original Ragin Cajun joint opened in 1974, treating visitors to hearty po' boys, spicy red beans and rice, and authentic boiled crawfish. Today, visitors make the pilgrimage to one of four area locations, plopping down at tables clad in red-checker cloth to sup on meals of Gulf shrimp and crab, grilled rib eye, and homemade bread pudding. The intense flavors and ocean-fresh cuisine of southwestern Louisiana unfold in a dining room decked with vintage signage, college-sports memorabilia, and buzzing neon. Ragin Cajun also keeps customers in the know with a Craw Club and can customize buffet catering packages for off-site Acadian feasts, filling banquet halls with food, DJs, live zydeco bands, and complimentary gift bags filled with silent Xs.
Puerto Vallarta Grill honors the coastal city of its namesake by offering a menu teeming with seafood. Fresh fish fillets cooked in white wine come prepared nine different ways, from the spicy Diabla fillet to the breaded and fried version, each matched with french fries or mashed potatoes. Flour and corn tortillas blanket fish tacos crowned with cilantro and jalapeños, and traditional ajillo shrimp wears red chili and garlic like its Mayan ancestors.
Though she was a successful restaurateur in her home country of Estonia, Sigrid Bratic could not shake her dream to share her beloved recipes with the United States. In 2004, she took the plunge, moving to Florida and opening the first Little Greek Restaurant. Enter restaurant entrepreneur Nick Vojnovic. Nick was so dazzled by the eatery––its locally sourced produce coupled with a friendly ambiance–that he decided to help Sigrid take Florida's Greek food scene by storm.
Today, Little Greek Restaurant is a thriving franchise, with nearly a dozen locations in Florida and Texas. Each of these restaurants serves Sigrid's recipes that include homemade hummus, meat and rice dolmades, grilled chicken pitas, and baklava. And because the eateries are BYOB, diners can complement meals with their own beer or wine.