Tasty Tails | Our Story
A family recipe from New Orleans
Tasty Tails didn't start as a business plan — it started at the table. We grew up in New Orleans, where Gulf seafood wasn't a special occasion but simply how the family ate, and we've been cooking it that way ever since.
It started at the docks
Every Lenten season, our dad made the same trip to a small seafood shack on 4th Street to pick up live sacks of crawfish — and those sacks turned into the boils the whole family still talks about. Newspaper spread across the table, everyone digging in with their hands: that's where Tasty Tails truly began.
The Tasty Tails method
Most places boil crawfish in plain water and season the shell afterward — we never did it that way. Ours go straight into a blend of seasonings, spices, fresh vegetables, and a few secret ingredients we'll never give up, so every bite is seasoned all the way through.
NOLA style or Who Dat
We serve crawfish two ways: traditional NOLA style, or our signature Who Dat sauce — rich garlic-butter heat that scales from easy to "you asked for it." Louisiana transplants in Dallas tell us our NOLA style is the closest thing to home they've found in Texas.
From New Orleans to Addison
Those same family recipes now anchor our full Cajun menu on Belt Line Road — po'boys, scratch gumbo, Cajun wings, jambalaya egg rolls, and fried catfish, all passed down, not invented for a menu.