People often ask me, “How did this all start? How did you go from being a professional poker player to opening Chasin’ Tails?”
Playing poker and running a restaurant are two entirely different things. As a poker player, I was good at calculating pot sizes and odds. As for my restaurant knowledge, I eat at restaurants but had no experience inside of one except waiting tables at UNOs Pizzeria as a teenage kid. I never dreamed that I would own a restaurant. Everything started from my favorite memories as a kid.
From as long as we could remember, we anxiously waited for summer to come. Besides having no school, no homework, not having to waking up at 6 A.M., it was time for our family trip to Wyoming Street in Baton Rouge, Louisiana. My grandpa, aunts, uncles, and cousins shared a small duplex one minute away from LSU Tiger Stadium. We loved everything about Louisiana. Our family, the food, football, the culture, the people, the Southern hospitality...
Our family gatherings were huge with forty people having fun on my uncle’s backyard deck. I remember playing with crawfish before they went into the stockpots filled with the secret family boil recipe of a dozen different spices, bunches of fruits and vegetables and long links of andouille sausages. The crawfish was cooked, drained and poured onto newspapers. We all would eat, the adults would also drink beers and everyone just a great time! As our family grew older, the tradition stopped but I always have and always will reminisce about those days.
Fast forward twenty years … While I was still doing okay playing cards, it dawned on me that poker wouldn’t be a long term option. During these years, I ate at many of the Cajun restaurants in the Washington DC area but I always felt that something was missing. There were delicious gumbos and jambalayas that reminded me of my Uncle’s version, but there’s no restaurant that recreates the “get your hands dirty” backyard boil feel that I grew up with. I had the crazy idea of using some of our poker winnings to open a restaurant to fill this niche. It definitely was a huge task for an inexperienced person but luckily, I was able to convince my brother and best friends to help.
Fast forward three more years… Chasin’ Tails has been open for over two years now. We sincerely hope that we have delivered on our goal of offering the most-authentic best-tasting drinks from Bourbon Street and the highest quality Cajun seafood always served with Southern Hospitality level service.
That’s our promise. That’s the Chasin’ Tails Way.
At Chasin’ Tails, we offer a family style dining that mimics a backyard boil, a traditional event that takes place all over Louisiana during crawfish season. A backyard boil typically involves large sacks of live crawfish cooked in an oversized pot that is filled with a boiling soup of spices, oranges, lemons, garlic, onions, and celery. Once ready, the critters are dumped onto a picnic table where everyone can dig in!
Our backyard boil experience starts with the Bayou N’ A Bag. This is the highlight of our cuisine where the guests choose the seafood, “Catch”. Next, our modern twist to the traditional way of eating crawfish is the extra-added step of sautéing the “Catch” in one of our four signature “Style” sauces. This adds intense flavor and a wonderful aroma that makes our Bayou N’ A Bag irresistibly addictive!
It is our way of promising superior customer service and food quality by maintaining a fair and loving work environment.
"If you ain't smilin', you ain't buyin'!"
It is our 100% unconditional guarantee to serving the freshest food with southern hospitality every time our guests walk through our doors. We want our guests to feel as if they're in their backyards having a great time with good food and good company. We will do everything we can to make our guests leave with a smile.
We are committed to the highest quality of food. All of our dishes are made from scratch. Our crawfish are delivered from Louisiana and individually filtered to ensure that customers receive only fresh, live crawfish in their bags. Blue Crab and Lobster are cooked live, made to order, and never pre-cooked. Our fried food is hand-battered. We aim to serve only the freshest food.
Our vision is more than just a restaurant with good food and good service, but also a place with where good people come together. We all are not just a part of a restaurant, we are a part of one big happy Chasin' Tails family!
We strive to treat everyone in the Chasin’ Tails family with the utmost respect and fairness. A byproduct of this positive work environment will be the upbeat energy, love, and care that trickles down from the ownership to the management and employees to the customers.
By cultivating an environment that delivers the highest level of happiness to our staff, we know that our customers will experience the same happiness. It is our style to deliver only genuine customers service and hospitality that comes from the heart.