Wicked Po'Boys Set To Open In Richardson

Categories: Food News

Wicked Po'Boys Interior .jpg
Husband and wife team Joey and Lan Chi Le are set to open Wicked Po'Boys, a casual Cajun inspired restaurant on Greenville Avenue in Richardson, this Wednesday. The menu features po'boys stuffed with crawfish, BBQ shrimp, fried shrimp, fried oysters and soft shell crab. They had a soft opening today.

Chi is a dentist with a practice in Frisco when she's not stuffing baguettes to the hilt with fried seafood. Joey left his job as a senior project manager to char grill oysters, hand out beers and manage the new family business. While the couple worked up all the recipes on their own, they employed Gin Designs to handle the design. "It was so important to me, to get it right," Chi told me.

The menu at Wicked Po'Boys is casual and affordable. Sandwiches run from $6.50-$9, and the menu is dotted with other Cajun dishes like crawfish etoufee ($8) a BBQ shrimp appetizer ($7) and fried catfish entree ($10).

I asked Chi why the heck she'd turn her attention from the lucrative dentistry to the woefully difficult restaurant business. She said she missed the bold, spicy flavors she used to indulge while studying at LSU and thought she could improve Dallas' Cajun cooking scene. When asked if she had any plans for expanding the concept Chi was cautiously enthusiastic. "It depends on everything plays out," she said. "I hope so one day."

1811 North Greenville Ave., Suite 400, 972-238-1313


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8 comments
Alice
Alice

I'm pretty sure gindesigns did all the interior design, Plan B was just responsible for graphics and signage. Check out www.gindesigns.com to see 3D drawings of the space before it was finished.

Jugg
Jugg

ah mahony's....i love the porktchoup (sp?) po boy and also the sweet potato pie.  im looking forward to trying this place out.  anyone had the roast beef at wicked?  there is not a decent one in dallas.  i ask them if they cook the roast beef and they all say yes and procede to serve me deli meat with gravy from a packet.  pitiful.

todd
todd

 roast beef looked and tasted great.  gravy, not so much.  if it was made with pan drippings, it was bolstered by something that tasted out of a jar/package. 

topher
topher

"depends on everything plays out." racist or bad journalism again?

Po-Boy Consumer
Po-Boy Consumer

The soft-shell crab po-boy is solid.  They did a good job of creating po-boy friendly bread, and look forward to trying some of the other offerings.  And am hoping (a boy can wish) they roll out daily specials so I can get a grilled shrimp, fried green tomato & remoulade po-boy w/o jumping on a SW flight to Mahony's.

Larry L Johnson, Jr.
Larry L Johnson, Jr.

I'm so down with a softshell crab po'boy. i haven't been able to find a good one outside New Orleans. Also, glad to see some new cool (potentially) places opening in my neck of the woods.

Gipson
Gipson

Wish they had a few more terrestrial items for my seafood-averse wife, but yeah, this place is looking pretty good. And within lunch hour distance, too. Will try.

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