Wu’s Cajun Seafood
Note: after being open for about 7 months, Wu’s Cajun Seafood closed for business. Read more about the closure from the Upstate Business Journal.
We got invited to check out Wu’s Cajun Sea Food earlier today and we weren’t sure what to expect. It’s an odd fusion, but it works pretty well. Wu’s, which has an existing location in Charlotte is owned by the Bottle Cap Group, which also runs Ink N Ivy and Sip in downtown Greenville says you should Eat with your hands and share with your friends.
Wu’s is opening in the old Green Room space along main street, between Coffee and East north. The decor, like the food is an interesting mix of Asian and Cajun designs. It’s very casual, and you’d feel comfortable eating there in jeans and a t-shirt.
Starting off with their cocktails, their recipe is to put a new twist on an old favorite. We sampled a blackened old fashioned, which came in a glass rimmed with spices to balance out the sweetness in the drink. For an app, we had their Gator Balls – dirty rice, braised gator and tasso ham gravy – a good starter, but we’re not so sure about that name. We also tried out their Kung Pao Cauliflower, which is listed on their menu as one of their signature dishes. It’s Cauliflower, breaded and deep-fried in a spicy kung pao sauce ,and it’s awesome. I’m not a big cauliflower fan, but could eat it deep fried all day.
For our entrees, we ordered up their Gumbo Ramen and a Blackened Catfish Sandwich. The gumbo was an intelligent way to blend the two cuisines, as the flavors and textures are pretty similar. Really good, but I was expecting more of a broth like you’d have with traditional ramen, where this was thicker, more like a stew, but delicious nonetheless with andouille sausage, crawfish, cabbage and a kimchi marinated soft egg. The blackened catfish sandwich was very good as well, and huge, which is great, because their sandwiches don’t come with a side dish – but they’re going for family-style dining here, cut up your sandiwch into fourths and share with everyone at the table. Anyways, top the perfectly blackened catfish with some miso mayo, charred cabbage and a grilled scallion pesto, and you’re good to go.
The thing that really stands out to me are the prices. I realized when I got home that the blackened catfish was the most expensive thing on the menu at $13, and nearly everything else was $10 or under. I think this will be a hit downtown, especially for the lunch crowd. Now the seafood boil and some of the other fresh seafood options will certainly be market-driven prices, but there’s a wide range of options in that $10 or less category. And for everyone complaining about all the taco and pizza places opening up, this one’s for you.
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