Crawfish Hole

$ • Seafood

Hours today·

About Crawfish Hole

The Crawfish Hole is a restaurant that offers a unique dining experience. The building, once a Sonic, now features tables with a hole in the middle for easy disposal of shells. The crawfish boil is a must-try—spicy and well-seasoned, providing an authentic Louisiana flavor that keeps customers coming back. The staff is very friendly and goes above and beyond to ensure a great experience. They constantly check in on customers and keep the place clean, while also demonstrating how to eat the crawfish. The delicious crawfish and shrimp stand out, and many enjoy using garlic butter to tame the spicy taste. While the fried catfish and fries can be underwhelming, the food overall is fresh and flavorful, with great portion sizes. Prices are somewhat high, but many appreciate the decor and welcoming atmosphere. Be aware that the restaurant can get hot since there is no air conditioning, but opening the windows helps with ventilation. The giant crawfish on the roof may catch your eye, but it’s the food and incredible service that make this place special. Visitors often order crayfish by weight and enjoy throwing the carcasses into the hole in the middle of the table. Overall, The Crawfish Hole provides a fun, authentic Louisiana experience in a relaxed setting, and is definitely worth a visit.

Menu

Add a Menu
Crawfish Hole Menu
Crawfish Hole Menu

Customers' Favorites

Photos

Add a Photo
Crawfish Hole
Crawfish Hole
View All Photos

Crawfish Hole Reviews

4
159 ratings
Restaurantji Rating
5
60%
4
4%
3
10%
2
8%
1
18%
Food
4.0
Atmosphere
4.0
Service
4.2

Share your opinion about Crawfish Hole

Restaurantji Rating

Fantastic atmosphere and phenomenal crawfish! Seasoned just right!

Fantastic atmosphere and phenomenal crawfish! Seasoned just right!

I love this place!!!! Best crawfish/seafood I’ve ever ate!!!!

Read All Reviews(159)

Hours

Monday 4 - 8PM
Tuesday 4 - 8PM
Wednesday 4 - 8PM
Thursday 4 - 8PM
Friday 11AM - 9PM
Saturday 11AM - 8PM
Sunday Closed
Updated on: