Richard's Seafood Patio

Ambiance-2 (10%) The place is not much to look at, but don't let that stop you.   The restaurant has been around for more than 40 years.  

Cleanliness- 4 (20%) Cement floors were swept, tables clean. Restrooms attended to.

Service- 5 (25%) Food, drinks, and check were delivered quickly by friendly staff. We were allowed to go into the kitchen to see the operation. There were several large kettles which are used to boil the crawfish. They looked be be over a hundred years old but we were informed they were only 2-3 years old. Heavy use and lots of salty spices quickly make them age quickly.

Food- 5 (35%) I've been coming here since I was a kid.  The crawfish are always the biggest and the seasoning is awesome.  The crawfish and accompanying potatoes and corn were perfectly seasoned and cooked.  The restaurant has been around for over 40 years (been coming here since I was a kid)- always have a great meal.  Note-  order off the menu- highly recommend any boiled seafood product- crawfish or crab- stay away from their buffet product- looks like warmed over gunk.  

Value-5 (10%) The crawfish were large and three pounds were plenty to go around with some left over.

I live in New Orleans, yet at least once per crawfish season I jump in the car and drive the ~2.5 hours to eat crawfish at Richard's.
I've been going to this place for years, first time nearly 20 years ago.

At one time it was only opened during crawfish season, but now it's open year round with a full menu.

Now, some might not realize it ... but how folks spice their crawfish in Louisiana is regional. The variety you find around New Orleans typically has a lot more heat than most of the places in in south central Lousiana ... like Lafayette, or Abbeville.

At Richard's you can order your crawfish with extra spice ... and they will dust the finished product with a layer of cayenne.  However, I usually just eat their regular spice levels. Their crawfish are incredibly clean, lobster sweet, and HUGE.

Take the drive to Abbeville, stop off at Black's or Dupuy's for some oysters ... and then drive down the road to Richard's. You won't be disappointed.