The Crab Station, Arlington

Fresh, never-frozen ingredients—including live seafood whenever possible—go into the cuisine at the Crab Station. But so does a lot of history.

Its head chef and part owner, Martin Doan, grew up in a large first-generation household, where he and his cousin often cooked for his siblings while his parents worked. But they made creative work out of what others might have considered a chore, turning their task into an exploration of ingredients and flavors.

Fast forward to 2012, when Doan and his wife—who was pregnant at the time—were running their own cafe. Her cravings? Crawfish and crab legs. As in the past, Doan stepped up to the plate, and began exploring new culinary territory.

Now, years later and after partnering with a longtime patron, Doan helps operate several locations of the Crab Station, with more on the horizon. At each restaurant, he and staff ensure diners get their fill by maintaining an oyster bar, a menu of boiled seafood, and sacks of seafood sold by the pound with classic Cajun sides like corn and potatoes.