WEEK. WE GOT TO GO TO A LOCAL EATERY AND SHOW YOU WHAT THEY’VE GOT. WE ARE HERE AT MOUTH AND SOUTH. WE APPRECIATE IT. TELL US, YOU STARTED THIS HOW MANY YEARS A?GO E >> EIGHT. ALEXANDRA: WHATAS W THE INSPIRATION -- JOHN: WHAT WAS THE INSPIRATION FOR U?YO >> I JUST LOVE THE FOOD. JOHN: THIS IS KIND OF CAJUN, SOUTHERN TYPE STUFF. >> ABSOLUTELY. THERE IS NOT A BIG NETWORK OF IT I GUS. ESJOHN: THESE ARE SOME OF THE THINGS, SOME OF YOUR FAVOTERIS YOU BROUGHT UP HERE. >> THE FIRSTH DIS IS OUR TAKEN O SHRIMP AND GRITS. WE MAKE IT FRESH, SCRATCH, WE DON’T BUY IT. THEN THERE ARE CARAMELIZED ONIONS. ETOUFE IS A CRAWFISH STEW WITH THE GRITS. >> SO GOOD. >> DELICIOUS. THAT IS OUR GUMBO THAT WE DO. WE DON’T TO SEAFOOD- - DO SEAFOOD BECAUSE A LOT OF PEOPLE HAVE A SEAFOOD OUR LITURGY, SO IT’S JUST CHICKEN. JOHN: IS THERE A SEAFOOD OPTION? >> YES, YOU CAN ADD CRAWFISH. JOHN: WHAT IS THIS? >> I THINK THAT IS THE HURRICANE. JOHN: LOOKS LIKE A HURRICANE TO ME. >>UR O SCRATCH, OUR BREWERY SO TO SPEAK THAT WE USE IS OUT OF LOUISIANA. WE DON’T FOCUS ON LOCAL BEE.RS BECAUSE LOCAL TO US IS LOUISIANA STYLE BEERS. JOHN: MAKES SENSE. THINGS ARE GOI PNGRETTY WELL FOR YOU HERE. YOU HAVE A SECOND LOCATION? >> YES, 11 ATH HARVEY OLD CHICAGO, WE ARE GETTING EXCITED, HOPEFULLY OPENING THE NEXT COUPLE OF WES.EK JOHN: WHAT IS THE ADDRESS AND HOURS OF OPERATION? >> WE CLOSE AT 10:00 TONHE WEEKENDS. JOHN: ARE THERE ANY SPECIALS? CRAWFISH KIND OF SPECIALS? >> IT IS HARD TO DO CRAWFISH, YOU CAN’T DO THEM INSIDE, THE SPICE IS PRETTY INTENSE WHEN YOU’RE BOILING THEM. WE WOULD LIKE TO. HNJO I WOULD LIKE THAT, TOO. KEEP ME POSTED. TO FIND OUT MORE INFORMATI