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re: LSU Alum/TD Poster Opening a Nola/Cajun Restaurant in Liverpool in June of 2025
Posted on 4/21/25 at 10:52 am to Eighteen
Posted on 4/21/25 at 10:52 am to Eighteen
Great town but you cheer for the wrong side in Merseyside
I hope to eat there soon- Have some LSU memorabilia up in the place of course
I hope to eat there soon- Have some LSU memorabilia up in the place of course
1
Posted on 4/21/25 at 10:54 am to BamaCoaster
This place in London is pretty cool and run by the Schwing family with Louisiana roots:
Plaquemine Lock
Plaquemine Lock
Posted on 4/21/25 at 10:56 am to vl100butch
quote:
Will you have a sports bar area?
Great question.
Our initial kitchen is INSIDE of an already established Irish Pub, so we will be having sports on tvs, and obv they will be serving drinks.
We have the opportunity to test our concept in this kitchen for like $1200/month rent/utilities, build a following, and then expand to a stand alone location (as well as keep our kitchen at the pub).
Pub will keep liquor sales, we keep all food sales.
Posted on 4/21/25 at 11:00 am to BamaCoaster
Def the most common association was jazz. Euros love Jazz.
Some were somewhat cognizant that the food was a thing but not generally aware of what exactly.
I think most restaurateurs would say you need to adapt your menu to the locale and people and maybe get more authentic with time.
Personally I say be authentic. People can sense it, while also figure out a way to be approachable
Some were somewhat cognizant that the food was a thing but not generally aware of what exactly.
I think most restaurateurs would say you need to adapt your menu to the locale and people and maybe get more authentic with time.
Personally I say be authentic. People can sense it, while also figure out a way to be approachable
Posted on 4/21/25 at 11:04 am to In The Know
quote:
Plaquemine Lock
We've emailed them a couple of times.
Never been, but they've been in business for awhile, and they charge a decent amount for their food.
Posted on 4/21/25 at 11:05 am to BamaCoaster
My father is from Liverpool, in fact my brother is visiting there right now
Ill pass the info on to my family there
Ill pass the info on to my family there
Posted on 4/21/25 at 11:08 am to BamaCoaster
Here here Ole chap!
Posted on 4/21/25 at 11:34 am to LSUSkip
Is the menu going to be sponsored by the TD Food & Drink board recipes? If so you may have a winner here if they can handle spice.
Also every table needs Tabasco on it
Also every table needs Tabasco on it
Posted on 4/21/25 at 11:37 am to BamaCoaster
Good Luck. So I guess by your location you are not opening up your own location but just using the kitchen out of this pub?
Address
(FROM MAY 2025)
Inside Molly Malone’s Irish Pub
25-27 Victoria Street
Liverpool
L2 6QE
Address
(FROM MAY 2025)
Inside Molly Malone’s Irish Pub
25-27 Victoria Street
Liverpool
L2 6QE
Posted on 4/21/25 at 11:44 am to BamaCoaster
quote:
We went over, did a TON of market research, and asked literally over 500 people what they think of when we say "new orleans"/"louisiana".
Some said jazz.
Some said chicken/ribs.
Some said steak.
One or two said Mardi Gras.
Most said "America".
Posted on 4/21/25 at 11:45 am to BamaCoaster
Great story. I love your website. Wishing you success.
Posted on 4/21/25 at 11:45 am to John Barron
quote:
So I guess by your location you are not opening up your own location but just using the kitchen out of this pub?
Correct.
We went over from Gulf Shores to meet with our realtor in Nov, and every place we looked at wasn't the right fit. We did find one next to the Philharmonic that was for sale, but would have cost us $100k easily to open.
On our travels, we stumbled into a pub on a Sunday, spoke with the bartender who brought out the owner.
Over a pint or two, we noticed the kitchen closed since Covid, and that he "didn't want to deal with the headache of employees", but he mentioned he turns away 25-30 ppl a day.
We talked a couple more times over our stay, and after we returned to the states, I mentioned we should call him. He loved the idea, and while it is disappointing to be in a kitchen and not have a "nola themed" restaurant to ourselves, felt like the best decision while building up our brand and capital to test out our concept for basically pennies on what we would have spent otherwise.
Posted on 4/21/25 at 11:46 am to BamaCoaster
This is awesome, man. Great luck to you. I hope you kill it and those limey bastards appreciate our cuisine.
Posted on 4/21/25 at 11:48 am to Tmcgin
quote:Nah, better than a cheating Scouse
Great town but you cheer for the wrong side in Merseyside
Posted on 4/21/25 at 11:55 am to YungBuck
quote:
Also every table needs Tabasco on it
Crystal or Louisiana hot sauce are the only acceptable options
Posted on 4/21/25 at 11:59 am to BamaCoaster
How do you not have Beignets on the menu?
Posted on 4/21/25 at 12:04 pm to BamaCoaster
Good luck Baw! Happy to help if you need anything
Posted on 4/21/25 at 12:04 pm to BamaCoaster
I highly suggest inviting Brit YouTubers, Josh & Olly, to your place once things get going. They run a YT channel called JOLLY and have 4.5M subscribers. They are British food enthusiasts who travel the world (including New Orleans) , but have fallen in love with American Cuisine. Whenever an establishment with American cuisine opens in the UK, they seemingly do a video on it.
For example, they absolutely love Texas BBQ (and claim some of the best meals they’ve ever eaten have been Texas BBQ) after eating at some premium spots in Texas (Goldee’s, Interstellar, Terry Black’s). So when “Texas Joe’s Slow Cooked Meats” opened in the UK, they did an episode with one of them bringing their dad along to introduce him to Texas BBQ:
I would say they would be interested in Louisiana cuisine bc they did a series of vids of eating in Southern La/NOLA area and looked like they loved it. It’d give you a good PR by having JOLLY there.
For example, they absolutely love Texas BBQ (and claim some of the best meals they’ve ever eaten have been Texas BBQ) after eating at some premium spots in Texas (Goldee’s, Interstellar, Terry Black’s). So when “Texas Joe’s Slow Cooked Meats” opened in the UK, they did an episode with one of them bringing their dad along to introduce him to Texas BBQ:
I would say they would be interested in Louisiana cuisine bc they did a series of vids of eating in Southern La/NOLA area and looked like they loved it. It’d give you a good PR by having JOLLY there.
Posted on 4/21/25 at 12:05 pm to Eighteen
quote:
Skupskis
I thought I was the only one that was thinking SuSu's may not have been the best name to use with Scousers
Posted on 4/21/25 at 12:09 pm to DaBeerz
quote:
How do you not have Beignets on the menu?
A) We don't want to overload our limited staff at the moment
B) We have an "expansion" menu that will have beignets, including:
crawfish etoufee
beignets
boudin eggrolls
bbq shrimp
crawfish cornbread
etc
Don't want to overwhelm their palates quit yet
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