What began as a tradition of backyard seafood boils for the formerly Texan Nguyen Family has grown into My Brother’s Crawfish, a restaurant that serves up classic Southern seafood seven days a week. According to Douglas Perry at The Oregonian, two brothers oversee the kitchen, where crawfish, crab, shrimp, clam, and mussels swirl around in oversize pots of boiling water and homemade seasonings. They also craft classics such as jambalaya and gumbo and serve blackened and fried chicken and shrimp solo or stuffed inside a po' boy or standard-size envelope. The Louisiana theme extends to the dining room’s decor, where paintings of jazz musicians and colorful Mardi Gras masks line the long, burgundy walls.