Let the good times roll at this little seafood kitchen in Boyd. This fine establishment is loaded with character, and everything is made from scratch under the keen watch of owner and chef Kraig Thome. We started with the tangy shrimp and crab gumbo, then jumped right into the pan-fried lump crab cakes perfectly cooked and accompanied by slaw, fries, and rémoulade. We also had the great crawfish étouffée. For dessert a must have is the 2Die4, a pastry shell layered with fresh berries, a cream cheese mousse, and ladyfingers.