Koreatown is given another Cajun-style seafood-by-the-pound joint option. In addition to Boiling Crab and Kitchen Sooda, Frankie & Johnnie’s Crab House opened last month to serve Louisiana-style seafood.
Clive Jackson, a famous owner-chef from New Orleans who also operates Brownstone Bistro, and a Korean restaurant developer are cooperating to serve delectable Cajun-style seafood to the Koreatown population as well as the population outside of Koreatown. Although the number of non-Korean chefs entering the Koreatown market is increasing, partnership of an American chef and a Korean corporation is rather unusual.
“Although Louisiana-style cuisine now has become trendy, our dishes are distinguished from those found at other seafood restaurants,” said Chef Clive Jackson. “Our dishes are not fusion, but authentic. In order to re-create the authenticity, we cook with ingredients air transported from Louisiana.”
Clive also emphasized the importance of freshness. To ensure the freshness of ingredients, lobsters and crabs are stored alive in seafood tanks.
Conveniently located on the outside of Chapman Plaza, Frankie & Johnnie’s Crab House is the place to go if you’re craving for some authentic Southern seafood or high-end seafood pasta dishes like Uni Pasta and Lobster Pasta.
Original document available from www.koreadaily.com/news/read.asp?page=18&branch=LA&source=LA&category=economy&art_id=4319629
Translated by Heewon Kim
