The best étouffée in town
May 16th, 2008 by Cliff Bostock in Restaurants 
My visit to Parish made me crave étouffée, so I ended up visiting Redfish (687 Memorial Dr., 404-475-1200) a few days later. Owner/Chef Gregg Herndon’s version is the best in town. It’s wonderfully fragrant, spicier than most versions and filling, thanks to a large quantity of crawfish.
We also ordered an appetizer special — a huge soft shell crab stuffed with the restaurant’s crawfish cake, fried and served with a jalapeño remoulade. It’s rarely available, but if it is, do not miss it.
(Photo by Cliff Bostock)
May 16th, 2008 at 5:50 pm
I’m curious about your service experience at Redfish. We ate there only once, and while the food was delicious, we were practically pushed out of the restaurant. We weren’t offered second glasses of wine; our appetizer was whisked away before we’d made it halfway through; we were rushed through our main courses; we weren’t offered dessert; and when we signed our credit card slip the server actually came back to the table and got it — along with the remaining dishes and glasses. It wasn’t a busy night, and they were nowhere near closing time. I felt totally underwhelmed by the whole experience.
May 16th, 2008 at 8:53 pm
i like papadeux seafood kitchen’s version of crawfish etoufee
May 17th, 2008 at 9:10 am
Anne: I’ve never had bad or hurried service at Redfish. You should have complained.
May 19th, 2008 at 9:50 pm
Cliff -
I’m not surprised to hear that! I’ve been eating seafood (and other fantastic dishes) that Gregg’s prepared since his days at Taste of New Orleans (W. Peachtree) & Tiburon (best keep secret in VA Highlands for a decade!) for nearly 20 years!
Good stuff!
JP
May 19th, 2008 at 11:25 pm
I am not so sure about all the service banter, but like JP’s entry, I have had the good fortune to be eating Gregg’s food since his Tiburon days and I have always find it a great joy. Besides the meals mentioned above, the Chicken, Shrimp & Andouille Jambalaya and Shrimp and Grits are wonderful.
Chip H.
May 19th, 2008 at 11:37 pm
Ok, yeah, quite good étouffée, and for a Ga Bulldog Gregg’s got some amazing skill. Personally I’m sold on it. Throw in a crawfish cake and the combo can’t be beat anywhere anytime. There simply is nothing better. That little shop (Redfish) was one of the very few restaurants I’ve been to where I actually was extremely excited and eager to try every thing on the menu. Nothing falls into the “well I think I’ll just skip trying that one” category. Think about that.
May 20th, 2008 at 8:36 am
Absolutely the best etouffee in town. So is Gregg’s gumbo…and the fried oysters. Well I could go on and on about Redfish but I just finished breakfast.