(WBBM NEWSRADIO) –Lowcountry, the native eatery that invitations clients to create their very own seafood boil has a enterprise philosophy of stand up in instances of disaster.
Lowcountry presently has three places within the metropolis and one in Milwaukee.
“My fondest recollections rising up was with my family-traveling to New Orleans each summer season,” mentioned proprietor Pan Hompluem.
Throughout these journeys, Hompluem use to eat meals akin to crawfish and shrimp.
Hompluem and his spouse began doing “yard boils” in the summertime. “It was a lot enjoyable,” he mentioned. “We had been trying round. Everybody’s having time-enjoying themselves, having fun with the meals.”
That is when Hompluem thought he might flip the idea right into a restaurant.
He mentioned the thought of Lowcountry boil was all the time associated to communal consuming, which is frequent in southern tradition.
“I am glad that Chicago has embraced the delicacies and the best way of consuming and I am proud to see that occur.”
Take heed to WBBM Newsradio now on Audacy!
Enroll and observe WBBM Newsradio
Fb | Twitter | Instagram
