RAZZOO ' S CAJUN CAFÉ
RAZZOO ' S CAJUN CAFÉ
Gator Punch , Tuohy says . Another guest favorite is The Worm Burner , made with Southern Comfort , Tito ' s vodka , Finest Call Grenadine and topped with gummy worms and Don Q 151 rum .
When it comes to cocktail preferences , “ Across all locations , our guests love bold sweet flavors , bright colors and booze-forward ,” says Tuohy . “ We always aim to introduce our guests to new flavors while keeping their all-time favorites on the menu ,” she adds , so Razzoo ’ s releases limited-time offer drinks a few times a year .
About 14 % of Razzoo ’ s sales come from alcohol : 10.6 % from liquor , 2.9 % from beer and just 0.2 % from wine . Cocktails are clearly the focus of the beverage menum ; the company works with Patrick Henry Creative Promotions on cocktail innovation .
Razzoo ’ s offers about a dozen beers on draft and around 10 by the bottle . Tuohy says that the company mandates national beer brands , with the only exception being North Carolina .
Since wine is such a small percentage of sales , she notes , “ we choose wines based on flavor profile and affordability for our guests ,” with brands such as Chloe , Josh Cellars and 19 Crimes .
A section of the drinks lists titled “ The Hard Thangs ” includes hard ciders , seltzers and teas . Nonalcoholic options range from flavored lemonade and teas to assorted soft drink brands .
RAGIN ’ CAJUN
The first Razzoo ’ s Cajun Cafe opened in 1991 in Dallas . Co-founder Jeff Powell , a fan of the lively culture and spicy food of the Cajun country , saw “ an opportunity to bring the down-home fun and flavors of the Bayou to more people ,” Tuohy says .
Before starting concept , the founders had diverse backgrounds with a common thread in the hospitality industry . They combined their experiences in restaurants and their understanding of authentic Cajun cuisine to create Razzoo ’ s .
According to the company ’ s history section on its website , “ Razzoo ’ s was always meant to be something different . We leaned into being gaudy , edgy , and unapologetically Cajun .”
The cuisine highlights made-from-scratch bold , flavorful , Cajun dishes such as gumbo , crawfish , etouffee , jambalaya and hand-battered fried seafood . For example , the appetizers , identified on the menu as “ Le First Chomp ,” include Crispy Fried Gator Tail , Firemouth Wings and Mardi Party Shrimp .
Spurred by strong performance during the past three years , Razzoo ’ s is gearing up for growth and plans to expand into Arkansas , Tennessee and Florida , and increase its footprint in Oklahoma , Texas and North Carolina . •
Top : The new Porch Pounders , a selection of spiked flavored lemonades served in 22-oz . Mason Jars , are priced at $ 13 . Middle : Razzoo ’ s brought back its large-format Gator Punch , and introduced two more shareable fishbowl cocktails , The Big Blue Mamou and the Pontchartrain Punch . Left : The Coco-Lotta , with Teremana Reposado tequila , Finest Call premium citrus sour , Coco Reàl cream of coconut , pineapple juice and a Kraken Black Spiced Rum float . www . cheersonline . com Spring 2024 • Cheers 9