You've already taken a tour around Lowcountry, opening in Wrigleyville next Tuesday, today you can read over the seafood boil spot's menus. Set in the former Blokes & Birds space at 3343 N. Clark St., owner Pan Hompluem's ode to the food he enjoyed on family trips to New Orleans is the latest seafood boil spot to open in Chicago and perhaps part of an evolving trend.
That concept, like the others before it, is a rather uncomplicated process: choose your protein (from crab legs to mussels to shrimp and more), choose your sauce (Cajun, lemon pepper, garlic, "everythang") and then select your spice level (from "weak sauce aka Lebron" to "ridiculously hot" to all points in between). You can add corn, sausage and potatoes for extra.
Lowcountry also features a solid selection of fried "salt & pepper" items (calamari, popcorn chicken, soft shell crab), four styles of banh mi and assorted sides (cucumber salad, garlic noodles). For dessert there are beignets and only beignets, which are described as "powdered pillows of love."
The bar program is run by Raymond Chester (The Aviary) and includes a number of specialty cocktails and classics, along with a couple of wine choices and a small selection of beers. There's also bottle service, which will come in handy for the party atmosphere in the basement karaoke rooms (they'll even hold on to your bottle for your eventual return should you not be able to finish it). You can rent one of five private rooms to sing until your heart's content with a number of your friends.
Look over the Lowcountry menus below and get ready to chow down and sing loud when it opens next Tuesday.