Lowcountry Chicago provides a comfortable and backyard-like environment to embrace the culture of social gatherings around a seafood boil. Our inspiration originates from childhood memories of family road trips to the gulf coast, and digging into lowcountry style seafood in bags set on picnic tables. An experience we’ve longed to share with our friends. That day has arrived, and we’re excited for the opportunity to share this experience…
We invite you to come and “get low” in our sauces, and roll out saying “Ohhh SHRIMP!”.
Seafood boils are a childhood tradition for Hompluem, whose family traveled to New Orleans every summer for the crawfish, crabs and shrimp. After 15 years in the restaurant business, 39-year-old Hompluem said it was exactly what he and his wife Dana felt the neighborhood needed.
Throughout the South, seafood boils are frequently organized as fundraisers or community get-togethers. Lowcountry seafood boils, named for the southern coastal area of the state, have been a tradition in South Carolina for 50 years, Hompluem said.
The lowcountry boil — also known as Frogmore Stew, a Beaufort boil or a tidewater boil — tends to be slightly milder that its spicier cousins, but it still has strong ties to Caribbean, African, New Orleans and Cajun cuisine.
"We felt there were not a lot of seafood options in Chicago in general, and when you go out, it's usually a big commitment. There are not a lot of value seafood spots.The goal was the make this place as approachable and low-brow as possible. The whole concept is for people to get their hands dirty," Hompluem said.