Storming Crab to replace Joe’s Crab Shack
“I’m going on 80 years old,” said Molisani. “I never thought I could come out of this alive. It’s a dream come true.”
Cajun seafood on Maple: Storming Crab, a Cajun seafood specialist, is replacing Joe’s Crab Shack in Amherst.
The restaurant at 4125 Maple Road will be the fifth location of a restaurant concept started in Clarksville, Tenn. There’s currently one open in Syracuse.
Presently, the goal is to open by the end of April, said Jay Weng, a member of the ownership family. The family that started Storming Crab hails from Lake Charles, La., and each site is overseen by a family member, Weng said.
On offer are seafood boils – assortments of crab, shrimp, mussels and more – cooked in bags with seasoned butter. Plastic gloves and bibs are issued to diners.
There’s also seafood by the pound options, and fried seafood baskets.
The building is undergoing some $500,000 in renovations and décor installations before it opens, Weng said.
Storming Crab interiors are festooned with wooden pilings and rope, like the restaurant just happened to sprout at the end of a fishing dock. “The concept makes you feel like you are in a beach area, like down in Florida,” he said.
The restaurant will have about 125 seats, and a full bar. It’ll be open seven days a week for lunch and dinner.
“Just come visit, and you’ll see the difference,” said Weng. “It’s the taste of the south.”
Hot dish: This Friday, skip meat in style and treat yourself to a little oldschool Italian in Niagara Falls.
At Fortuna’s, 827 19th St., shrimp scampi ($23) is one of the venerable restaurant’s pitch-perfect sautéed pastas, with layers of flavor built in the pan.
Fat shrimp are cooked long enough to contribute flavor but not to the point of vulcanization. Then there’s a salad worth of greenery, chopped scallions and parsley, along with an unflinching dose of garlic.
The acid of white wine and lemon is smoothed out with butter, blanketing the entire proceedings.
If shrimp isn’t your speed, I’d also suggest the ala marinara ($18), tomato sauce with anchovies and tuna over your choice of pasta.
READERS ASK: Can you tell me what’s going on with Linguine’s, the Desiderio restaurant that was supposed to reopen in Bowmansville?
A: Yes. “Late spring, maybe the end of May, or June,” said chef-owner Vincent Desiderio.
Construction on the expanded building and parking lot at 5354 Genesee St., Bowmansville, is nearly finished.
“There’s a lot of people waiting, and they’ve been waiting patiently,” he said. Desiderio and his wife, Linda, built a substantial audience in 20 years of running a restaurant shoehorned into a spot next to a corner gas station.
In December 2017, they closed, and secured a spot a few hundred yards down the street. This time, it’ll have its own parking lot. “There will be a plethora of parking, especially when you compare it to the old location,” he said.
He just applied for a beer and wine license for Linguine’s, which usually takes a couple months to come in, he said. “The kitchen’s built out, but they still have to put the hoods in,” said Desiderio. “I have the feeling that it’ll come in at the same time.”
The menu will start off with “all the standards we had before,” he said.
Plus, he has to train a whole new staff. Hiring and training starts in three or four weeks, he said, so if you have restaurant experience, stop by Linguine’s to fill out an application.