After the Vietnam War, a remarkable number of immigrants and refugees from Southeast Asia settled along the Gulf Coast. The swampy climate was similar, plenty of them were already fishermen, and before long, Vietnamese food and Cajun food were cross-pollinating. What does that mean? Well, most of the time it manifests as mom-and-pop Viet-Cajun crawfish restaurants - which are extraordinary. But at Marjie's Grill, it's got a chaffier twist.
At first glance, combining these cuisines might sound crazy, but think about it. Both involve intense, punchy flavors, both are a little bit French, and both are always delectable. Plus, don't tiny fried shrimp with chilis and lime sound like the best finger food ever? Not sold yet? You should know that Marjie's has gotten sendups everywhere from Bon Appetit to the New York Times. We figure that anywhere with such a stamp of approval from the food intelligentsia is worth your time. Plus, Marjie's makes whole grilled fish, honey butter fried chicken, and seasonal salads like cucumber and melon som tum, so it deserves every ounce of that love.
In summation, this is the perfect place for a mindblowing (but pretty affordable) dinner on a hot summer night, and that seems like the best possible situation to us. Oh, and remember those Viet-Cajun crawfish spots we mentioned? Yeah, Marjie's has the occasional mudbug night too.
Cover Photo Credit: Lilas Yohane, Unsplash