By day, students and suits crowd Rosey Baby for crawfish pasta and other Louisiana favorites, but by night, the tiny club pushes tables and chairs aside. Patrons literally bump elbows with the regional crop of traditional blues purveyors regularly holding court.
This spicy little number feels like a New Orleans bar mysteriously picked up and planted in Lauderhill. The kicks range from mild, found in appetizers like crawfish bisque and sautéed alligator, to seriously zingy, in main courses such as blackened catfish or blackened rib eye. Buckets of crawfish, served in season only (not available July through December) are the best around, as are boiled Cajun blue crabs, when they're on special. Po-boys and muffulettas are requirements for N'awlins food-lovers. Live entertainment on Fridays and Saturdays.