We had another awesome dinner at Drew’s. Drew was nice enough to make us spicy Cajun crawfish with the same spicy sauce that he used for the shrimp and grits last month. Drew also had a refreshing special of tuna ceviche tostada with jalapeño, onion, tomato, cilantro and lime. The last appetizer we had was PEI mussels puttanesca with spicy olives, capers, and tomato sauce. For an entree I had an excellent special of voodoo surf and turf with Drew’s voodoo shrimp and blackened NY strip steak with that voodoo shrimp sauce. It all went great with Mollydooker The Boxer shiraz.
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