Boudreaux’s Cajun Grill capitalizes on the family connection to create an experience that will have you coming back for more

Boud BoysCousins Aaron Brant and Michael Geronemus always knew they would work together. Each has extensive experience in multiple areas of the hospitality industry.  Having worked together before, they share the same passion for the food and beverage service and creating a fabulous dining experience. Boudreaux’s Cajun Grill is the result of a long distance collaboration that has ended up being a family affair to also include Aaron’s brother Matt Brant. Matt’s career path started in retail and retail management but he always enjoyed cooking and even did private catering on the side. Together the three are combining all of their talents to create an atmosphere and experience that will appeal to every one of your senses.
The five year journey to the culmination of Boudreaux’s Cajun Grill took many twists and turns but in the end provided not only a valuable learning experience for the partners, but also resulted in a perfect location for their offering.
Cajun/Creole/Acadian cuisine that was top choice when the guys got together and started creating the menu. The depth of flavor that they are able to achieve with that style of cooking combined the production style lends itself to be able to provide their patrons with quality and consistency. Although the menu is driven by Creole cuisine it appeals to all. It is authentic but yet unique and includes a twist on traditional recipes with alternate offerings that include burgers, pasta and wood fired steaks.
Aaron and Michael’s mixology background is showcased in the beginning of the menu with their signature cocktails. They use in-house infused liquors and feature some of their very own cocktail recipes in addition to seasonal martinis.
The appetizer options are quite extensive and include items such as eggplant fries, wood fired yardbird, fried green tomatoes, swamp cakes and stuffed pistolettes. Gumbo, crab bisque and a soup of the day accompany a selection of salads that are available. New Orleans style pasta dishes showcase a variety of proteins including, shrimp, chicken, andouille sausage, oysters, crawfish and crab meat. You can go classic cajun with andouille sausage, red beans & rice, crawfish etouffee and shrimp creole.
Signature dishes are Chicken Acadia (fried chicken thighs topped with Applewood bacon, provolone and a creole honey mustard and served with braised greens), Chicken Madeleine (grilled chicken breast with Spinach Madeleine, bacon and Monterey jack over mashed potatoes), Crawfish Cakes (topped with a crab bayou sauce over fried green tomatoes), Woodfired Pork Chops, Shrimp & Grits and Eggplant Medallions. There is a daily fresh catch along with catfish, salmon, flounder or redfish. Boudreaux’s also offers handcut USDA choice beef grilled over wood fire flames and finished with a signature steak butter – sirlon, filet or ribeye – with a variety of additions and toppings.
Fried seafood is also available on platters or po-boys – Shrimp, oysters, crawfish tails and several varieties of fish. If you are in the mood for a great burger or sandwich there are plenty to choose from. Try a Cajun Chicken Sandwich or Muffaletta. Their half pound ribeye chuck patties are dressed in several different styles. Go Black & Bleu, Mushroom & Onion, Gouda, Coonass with a fried green tomato, capicola, crushed red pepper and mozzarella, Bayou with Spinach Madeleine, bacon and Monterey Jack or ask your server about the Burger of the Day.
Boudreaux’s desserts are divine and all made in house. They accent the traditional with Beignets, Creme Brulee and Bananas Foster Bread Pudding. They do have a couple of their own creations like the Fais Do-Do, which is moist carrot cake over apple cinnamon cheesecake finished with a maple cream frosting.
The outside deck is the perfect observatory with a fabulous view of Mobile Bay. And if that is not enough entertainment for you they have live music performances scheduled regularly for your listening pleasure. You can dine alfresco or enjoy a beverage on their comfortable outside seating accented by the glow of modern firepits. They also have a private room that is available upon request that can be used for meetings and/or special gatherings or functions.
Sundays are host to Jazz music and Brunch specials from 10am until 2pm every Sunday with bottomless mimosas. Make plans to visit Bourdreaux’s Cajun Grill soon! They are open Monday through Thursday from 11am until 9pm, Friday and Saturday, 11am until 10pm and Sunday from 10am until 9pm.
Boudreaux’s Cajun Grill, 29249 U.S. Highway 98, Daphne (251) 621-1991 • Facebook “Boudreaux’s Cajun Grill” • http://www.BoudreauxsCajunGrill.comLayout 1

LeJeune’s Market By The Bay fits the bill with seafood lovers on the Eastern Shore

When the LeJeune family purchased Daphne’s Market By The Bay in 2004 it was a full service seafood market. Chad and Robin, along with their parents, Vic and Hollie all worked the business providing the freshest seafood from local waters along with fresh salmon and other non-indigenous catch that was flown in. Over the years they built their business according to what their customers requested. A kitchen was added so they could provide take out meals. To begin with, Market By The Bay offered a basic seafood menu – fried shrimp and oyster po-boys. It was well received and a couple of tables were added to accommodate guests while they waited for their orders to be completed. Those tables began being utilized for a dining area and take-outs turned into sit and eat so a few more tables and booths were added.
Because of the success of the restaurant portion of the Market in Daphne, the LeJeune’s opened a Market By The Bay Restaurant in Fairhope in 2007 to enhance their family business.
The BP Oil spill that occurred in 2010 was a bit of a set back to both of their locations but fortunately they were able to push through. They are now in their 10th year and the Daphne location has just undergone a remodel and makeover. They are making the transition into more of a restaurant versus a seafood market- more seating, less market. The menu is now quite hearty and offers not only fried but also grilled seafood – shrimp, oysters, fish, crab claws. Dinners come with your choice of sides. Choose from french fries, hush puppies, cole slaw, potato salad or baked beans. For a little bit extra you can get a side salad, onion rings or fried pickles. Salads are available (including West Indies) along with po-boys and gumbo. They even have “Market Specials” which are a smaller portion of the regular dinner. In addition to seafood, chicken and an old fashioned hamburger are options for folks that can’t or don’t enjoy seafood. Children can choose from fish, shrimp or chicken along with one side, juice box and a cookie. Market By The Bay makes gumbo fresh daily and it can be purchased in large quantities.market

The Market at Daphne’s Market by the Bay continues to offer local shrimp, crabmeat, oysters and a daily fish. Now that the Holidays are here, be sure to place your orders (by December 15th) for crabmeat, oysters and gumbo for seasonal parties and dinners. Daphne’s Market By The Bay location is open Sunday and Monday from 11am until 3pm and Tuesday through Saturday from 11am until 7pm. Market By the Bay, 29145 US Highway 98, Daphne • (251) 621-9664 • Facebook “Market By The Bay Fresh Seafood