The Mesa, Ariz.-based boil-in-a-bag seafood chain currently has 10 units in Arizona, with franchised expansion planned in Alabama, Florida, Texas and more. Units are typically 5,200 to 6,000 square feet, with seating for 180-250. The restaurants, which serve boiled seafood tossed in a butter sauce spiked with Cajun-Asian flavors, all have full bars.

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