O’Steens, a landmark seafood joint in St. Augustine, Florida, opened in 1964 or 1965—no one can quite remember when.
“We don’t have somebody standing there, pampering you, opening them for you. We give you a knife and a rag and some cocktail sauce and a souffle cup, and we let you go at it.”
if you ask anyone who knows they’ll tell you it’s not really Calabash seafood unless you’re eating it in Calabash.
On the new Gravy: Laine Kaplan Levenson brings us a story of family entrepreneurship, immigration… and dried shrimp.
Fish swimming right up to a beach? Stacks of crabs, just waiting to be caught? People gigging dozens and dozens of flounder, all in a few hours? It seemed like something out of a science fiction movie.
There were and are very few constants in my life, locational or otherwise, but the land between Wilmington, North Carolina, and Myrtle Beach, South Carolina, is an exception. It is the coastline to which I belong.
Fisherman Tony Goutierrez and his family plan to keep living on the Louisiana bayou in spite of the many challenges they face.
Stay tuned to the Gravy podcast as we try to understand the long term impacts of the BP oil spill five years on.
It’s crawfish season in Louisiana. Thank goodness. One can practically mark the passing of time here in New Orleans by which foods everyone is lusting after. As I mentioned in an earlier post, we have passed the season of King Cakes in the ramp up to Mardi Gras, and now the season of Friday Fish … Continued