Cajun and Vietnamese cuisines, each a vital presence in the Bayou City's dining scene, join forces at this lively, modern outpost showcasing spicy crawfish drenched in garlic butter. You'll also want the try the bo luc lac (marinated diced beef over rice), the salt-and-pepper blue crabs, and, believe it or not, the braised tender turkey neck, served in broth with a French roll. It's a laid-back setup with long tables and plenty of paper towels, so don't be afraid to get your hands dirty—and to any uninitiated crawfish eaters, don't be afraid to suck the juice from the mudbug's head. If things get too spicy, a Tiger or Tsing Tao beer will put that fire out.