00:00So we're entering the raw bar right here and we got some shucking going on. We like to have a
00:03variety of oysters. So we'll have two from Texas, one from Alabama, and then always a like bottom
00:08raised oyster. This is one of the really great programs we have here. All of our oysters come
00:11off of this area and go out to the dining room. Back here, pretty straightforward kitchen. Our
00:15Garmo station is where a lot of our sandwiches and salads come from. All of our apps, a lot of
00:20hot sides. Then as we move through, we got our hotline back here. So we're working a saute range,
00:26grill, fryer situation, and then our prep area over here. It's where a lot of the day work goes.
00:31We got all of our ingredients on the walls. So then, you know, during crawfish season, whenever
00:35it's crawfish season, this whole area of the restaurant here becomes our boil station. There's
00:40a lot of crawfish coming out of here, crab, crab legs, boiled shrimp, all comes from right here
00:44off of this burner and off of this table.
